Prepare steak by tenderizing with a meat hammer. Because this is a cheaper and tougher cut of meat, the steaks should be tenderized extensively (you should be able to see through portions of the steak). After tenderizing, cut steaks into portions sizes (about the size of a hand) and tenderized further by sprinkling season salt/meat tenderizing salt on steaks. You can do this part ahead of time so the tenderizing salt can do its jobs.
Fill large skillet with oil (I use canola) and heat on medium. Oil should get very hot.
While the oil is heating, you dredge steak. Fill a large container with flour. You may season flour with salt and pepper. Crack the eggs into a large bowl, add ¼ cup of water to eggs, and whisk.
To dredge, dip steaks in flour and lightly coat. Next immerse in egg mixture, and finish by dredging again in flour, this time thoroughly coating the steak.
When oil is hot, use tongs to place steaks in pan. Steaks will cook 4-6 minutes per side (see pictures for ideal color of crust).
If making a large quantity, I preheat the oven to 200 degrees and place finished chicken fried steak in an oven save dish to keep warm.
For the Gravy
After you have finished the chicken fried steak, draining skillet until you have about 2 tablespoons of oil left in the pan. Sprinkle ⅛ cup of flour into pan and immediately begin whisking to mix with oil. Have milk ready!!!
As soon as flour is whisked in, begin pouring milk. There isn’t an exact amount (my mother always told me, “Pour until there is enough!”). Here I have estimated between 2-3 cups.
When pouring, constantly whisk and break away bits left over from frying and mix into the gravy. Keep heat at medium and stir constantly. Gravy should thicken after several minutes.