I grew up calling it country fried steak, but everyone seems to be calling it chicken fried steak these days so I thought I'd follow suit. Older recipes fry the steak in lard or Crisco, but I think the city of West Hollywood would kick me out if they caught me frying things in lard in my kitchen so I opted for canola oil. This is a pretty easy recipe, but if you don't feel like messing with all of the messy egg and flour you can try my grandma's minute steak recipe.
Chicken Fried Steak
2 cups milk, at room temperature
3 cups flour
2 teaspoons steak seasoning
2 cups frying oil, preferably Canola
8 (6-ounce) cube steaks (the thin grainy-looking cut)
Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and steak seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.