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   Thanks to Urban Cowgirl's award-winning recipe for some of the great methods used in this version of chicken fried steak. We made a few adjustments to tenderizing and the gravy which we think improved it a bit more. Following this recipe is important to avoid the pitfalls of a soggy coating that won't stick to the steak well. The coating will be crispy and firmly attached. The tenderizing technique is from Chinese cooking and very effective for thin-sliced beef. This recipe is for four steaks.

                     Chicken Fried Steak
                              Bill and Carol
              tenderizing                        1/4 cup water
2 tsp baking soda     1 tsp salt      1/2 tsp sugar   
              coating
3/4 cup flour     2 Tbs cornstarch
  1 egg     1 Tbs whole milk or buttermilk 
                    1 tsp black pepper   3/4 tsp onion powder
1/2 tsp ea.  roasted garlic pwd., paprika 
              gravy  
2 tbs oil from frying  + 2 Tbs flour   
1/2 cup whole milk    1 cube chicken boullion       cayenne
1/2 tsp ea. roasted garlic powder,  Montreal Steak seasoning

Instructions

Best with ribeye, strip, flank, or sirloin. Trim fat and bones from steak. Pound to 1/2 inch even thickness. Mix baking soda, salt, sugar and water and marinate steak in that for 1/2 hour, then wash off with water and pat dry thoroughly. This does a great job of tenderizing.

Beat egg and milk/buttermilk and combine flour mix. Add some flour mix to two separate trays. Dredge first in flour pressing the steak into it, then egg wash, then flour mix again. Press to make sure well coated. Refrigerate for 1/2 hour. The resting is important to make sure the breading stays on. 
 
Use a large skillet, stainless preferred. Add 2 Tbs oil and any bones and fat from trimming. When oil is hot (350F) drop steaks and flip when first side is golden brown. Set them aside on wire rack or paper towels. Salt while hot. Discard bones and fat.

Lower temperature to medium low, add flour to oil whisk and cook for a couple minutes. Deglaze pan with the chicken stock. Add other ingredients and mix thoroughly. Adjust flavor with more black pepper and cayenne.. Do not boil or milk will separate. Evaporated milk is a better option for this gravy.

Notes - Deep frying at 350F will give better more even browning and you can make a thicker, craggier crust, but you will lose the fond from pan frying so the gravy won't be as flavorful.