Fry Seasoning for Chicken

Season steaks with salt and 2 tbsp freshly ground black pepper.

In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.

In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.

Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.

Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.

Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.

Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.

Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.

Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.

Remove steaks to serving platters and drizzle with gravy. Serve warm.