1-First Step: Set up your breading station Grab three shallow dishes. In the first dish, whisk together 1 1/2 cups whole milk and 2 large eggs until smooth. In the second dish, mix 2 cups all-purpose flour with 2 teaspoons seasoned salt, black pepper, 3/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Leave the third dish ready for the cube steak. This assembly line keeps the breading process quick and tidy.

2-Second Step: Season and prep the steak Pat the 3 pounds of cube steak dry with paper towels. Sprinkle both sides lightly with kosher salt and a little black pepper. Dry steak helps the coating cling better, and that means fewer bare spots once the frying starts. If you are using tenderized round steak instead of cube steak, pound it thin until it is about 1/4-inch thick.

3-Third Step: Dredge each piece of meat Take one piece of steak at a time and coat it in the flour mixture first. Press it in well so the flour sticks to every nook and cranny. Next, dip it into the milk and egg mixture. Then return it to the flour mixture and coat it again. This double-dredge gives Chicken Fried Steak its signature crisp crust.

4-Fourth Step: Heat the skillet Place a large skillet, ideally cast iron, over medium heat. Add 1/2 cup canola or vegetable oil and 1 tablespoon butter. Let the butter melt and the oil heat until shimmering. A simple test is to drop in a pinch of flour. If it sizzles right away, you are ready. If it just sits there looking bored, give it another minute or two.

5-Fifth Step: Fry the steak in batches Lay the breaded steak pieces into the hot skillet without crowding the pan. Fry for about 2 minutes per side, or until they are golden brown and crisp. Working in batches helps the oil stay hot, which is the key to a crunchy crust instead of a soggy coat. Transfer the fried steak to a paper towel-lined plate while you cook the rest.

6-Sixth Step: Make the white gravy After the steak is fried, pour off most of the grease from the skillet. Return 1/4 cup grease to the pan and heat it over medium heat. Whisk in 1/3 cup all-purpose flour and cook until the roux turns golden brown. Slowly whisk in 4 cups whole milk, then stir in 1/2 teaspoon seasoned salt and black pepper. Cook, whisking often, until the gravy thickens to a smooth, pourable consistency.

7-Final Step: Serve and spoon on the gravy Set the Chicken Fried Steak over mashed potatoes and pour that creamy white gravy over the top. The potatoes catch the gravy like a dream, and the crisp edges of the steak stay just sturdy enough to give you that satisfying bite. Serve right away while everything is hot and happy.