1-First Step: Set up your breading station Start by setting out two shallow dishes. In one, whisk together the 1 1/2 cups whole milk and 2 large eggs until smooth. In the second dish, mix the 2 cups all-purpose flour with 2 teaspoons seasoned salt, black pepper to taste, 3/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper. This is your assembly line, and it saves a lot of back-and-forth later when your hands are coated in flour and you suddenly forget how to function. Pat the 3 pounds cube steak dry with paper towels, then season both sides with kosher salt to taste. Dry meat helps the coating stick better, which is one of the easiest tricks for getting Crispy Tender Chicken Fried Steak. If you are using a thinner or leaner cut, make sure it is evenly tenderized so it fries up fast and stays soft inside.

2-Second Step: Bread the steaks Take each piece of cube steak and dredge it in the flour mixture first. Press it in well so the seasoning sticks to every nook and cranny. Next, dip the floured steak into the milk and egg mixture. Let the excess drip off for a second, then return it to the flour mixture and coat it again. This double dip is what gives Pioneer Woman Chicken Fried Steak that thick, crunchy crust. Set the breaded steaks on a tray or plate while you finish the rest. If you want an even sturdier crust, let the coated steak rest for 10 minutes before frying. That little wait helps the flour hydrate and cling better. It is not mandatory, but it does help when you want that big crispy payoff.

3-Third Step: Heat the skillet Place a large skillet over medium-high heat and add 1/2 cup canola or vegetable oil plus 1 tablespoon butter. The butter adds flavor and helps the coating brown, while the oil keeps the heat steady. You want the pan hot enough that a pinch of flour sizzles when it hits the surface. That is the classic test for Chicken Fried Steak Recipe success. Do not rush this part. If the oil is too cool, the steak will soak it up and turn greasy. If it is too hot, the coating may brown before the meat is cooked through. A steady medium-high heat usually does the trick for this Southern Classic Chicken Fried Steak.

4-Fourth Step: Fry the steaks in batches Carefully place the breaded steaks into the hot skillet without crowding the pan. Fry in batches for about 2 minutes per side, or until the crust is golden brown and crisp. Flip once, and try not to fuss with them too much. The less poking, the better. Move the cooked steaks to a paper towel lined plate or wire rack to drain. Keep them warm while you finish the rest. If needed, place the drained steaks on a baking sheet in a low oven. This keeps the crust from going soft while you are frying the remaining batches.

5-Fifth Step: Make the white gravy Carefully pour off excess grease from the skillet, leaving about 1/4 cup behind. This leftover fat and the browned bits are where the gravy gets its flavor. Whisk in 1/3 cup all-purpose flour and cook over medium-low heat until the roux turns golden brown, about 4 minutes. Slowly whisk in 4 cups whole milk, then add 1/2 teaspoon seasoned salt and black pepper to taste. Keep whisking so the gravy stays smooth. Let it simmer for 5 to 7 minutes until thickened. If it gets too thick, add a splash more milk. If it seems too thin, let it cook a little longer. That creamy white gravy is what makes Pioneer Woman Chicken Fried Steak feel like the real deal.

6-Final Step: Serve it hot and happy Spoon mashed potatoes onto each plate, top with a fried steak, and ladle the gravy generously over everything. Serve right away while the crust is still crisp and the gravy is warm. This recipe yields 6 servings, so it is a good fit for family dinner or a hungry crowd that somehow appeared right when dinner was done.