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Wet Mix:
Dry Mix:
White Country Gravy
Pound the steaks to ½ inch thickness.
Season the steaks with Kosher salt and black pepper.
Prepare the wet mix by combining milk, buttermilk, and eggs.
Prepare the dry mix by combining flour, onion powder, seasoned salt, paprika, black pepper, cayenne pepper, and garlic powder.
Dredge the seasoned steaks in the dry mix, then dip into the wet mix, and dredge again in the dry mix, pressing the flour into the steak.
Let the dredged steaks rest on a sheet pan for 15 minutes.
Heat peanut oil in a large sauté pan over medium-high heat until it reaches 375° F.
Carefully fry the steaks in the hot oil for 2.5 to 3 minutes per side, until golden brown.
Remove steaks from oil and let them rest on a sheet pan.
Prepare the White Country Gravy: Melt butter in a pot, then whisk in flour to create a roux and cook for 5 minutes.
Gradually whisk in whole milk until smooth.
Add heavy cream (optional), chicken bouillon, onion powder, garlic powder, kosher salt, and black pepper.
Whisk until the gravy thickens and is smooth.
Adjust seasonings as needed.
To prevent a skin from forming on the gravy, spray a thin layer of water on top.
Serve the chicken fried steak with mashed potatoes and country gravy.