(Optional) Preheat oven to 200 degrees Fahrenheit, or 93 Celsius. This will simply be used to keep the fried steaks warm while making the gravy.

Prep and coat the steaks: Sprinkle each steak with salt and pepper to taste, and set them aside. Then get out two shallow walled dishes. In one mix together the flour, baking powder, corn starch, seasoned salt, and black pepper. In the other one mix together the beaten eggs and milk. Then dredge one of the steaks in the flour mixture, making sure to press the flour into the meat with your hands. Follow this up by dunking the steak in the egg and milk mixture. Then return the steak to the flour mixture and dredge it again. Set this steak aside and repeat the process until all of the steaks are coated.

Fry the steaks: Get out a large walled pan/skillet and pour about ½ inch layer of oil into it. Place this over medium-high heat and wait for the oil to get hot. To check if the oil is hot enough simply toss in a pinch of flour, if it sizzles it’s ready. Slowly place one of the coated stakes into the pan/skillet and let it fry in the oil for 3 to 5 minutes on each side, or until the breading is golden brown and crispy. Remove the steak from the pan and place it on a wire rack and into your heated oven to stay warm. Repeat this process until all of the steaks are fried.

Make the gravy: Remove all but ¼ cup of oil/drippings from the pan. Turn down the heat to medium and sprinkle in the ¼ cup of flour. Stir with a whisk until the two ingredients combine and form a roux. Make sure to keep stirring and let the roux cook for 3 to 4 minutes, or until it has become slightly brown in color. Then pour in 1½ cups of milk and stir until it has incorporated into the roux. Don’t worry if it clumps up at this point just keep stirring. At this point, you can add in more milk if the gravy is too thick, or let it cook for another minute or two if it’s too thin. Once it’s to the consistency that you like simply add salt & pepper to taste.

Remove the chicken fried steaks from the oven and place them on individual plates. Pour some of the gravy over top and enjoy immediately.