Southern Style Chicken Fried Steak My Creamy Gravy Secret

Instructions:

1. Place steaks between sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick.
2. In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika.
3. In another shallow dish, whisk together eggs and milk.
4. Dredge each steak in flour mixture, then dip in egg wash, then dredge again in flour mixture, pressing to adhere. Place breaded steaks on a plate and chill in fridge for at least 30 minutes.
5. Pour oil into a large skillet and heat over medium-high heat to 350°F (175°C). Use an instant-read thermometer to ensure accuracy.
6. Carefully place breaded steaks in the hot oil (do not overcrowd). Fry for 3-4 minutes per side, or until golden brown and cooked through.
7. Remove steaks from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
8. Carefully pour out all but 1/4 cup of oil from the skillet. Return to medium heat.
9. Whisk flour into the hot oil and cook, stirring constantly, for 1-2 minutes until golden brown (this is your roux!).
10. Slowly whisk in milk, a little at a time, until smooth and no lumps remain.
11. Bring the gravy to a simmer, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes, or until thickened. Season with salt, pepper, and cayenne pepper (if using).
12. Spoon gravy over the chicken fried steaks and serve hot.