Good Ol' Southern Chicken Fried Steak With Gravy

Pat steaks dry with paper towels, to absorb excess moisture. Set aside.

In a medium bowl, beat two eggs with a whisk and pour in buttermilk. Stir to combine.

In another medium bowl, combine the flour, kosher salt, pepper, and cayenne pepper.

Working with one steak at a time, season each steak on both sides with kosher salt, pepper, and cayenne to your tastes. Dredge the steak in the seasoned flour mixture, using a pair of tongs or by gently shaking the bowl.

Then submerge the steak in the egg and buttermilk mixture, and once again coat the steak a second time in the seasoned flour blend.

Transfer your steak to a plate, and allow it to rest for 10 minutes while the coating adheres to your steak.

Repeat the flour-and-egg-wash process for each steak. Meanwhile, heat the peanut or vegetable oil in a large skillet to 350 degrees F using an instant-read thermometer.

When the oil reaches 350 degrees F, using tongs carefully, place two steaks into the oil. Cook about three minutes per side. Gently transfer your chicken fried steaks to a wire cooling rack over a baking sheet to cool and drain.

Repeat for the remaining two steaks. You may start preparing the gravy for the chicken fried steaks while the second round of steaks are frying.

Melt butter in a medium saucepan over low to medium-low heat. Add the flour, and whisk continually. When it becomes light brown, slowly pour the milk, continuing to whisk to keep the gravy smooth, free of lumps. Season the gravy with salt, and pepper. Let simmer for 8-10 minutes.