Chicken Fried Steak

4 Cubed steaks about 1/4 pound each
2 Cups flour
2 Cups milk
1 Tbs salt
2 tsp pepper
Cooking Oil
Iron skillet (or a good frying pan)

This is my simple frying batter that I have used in many of my other recipes on this page. So simple! On a plate, mix your salt, pepper, and flour together.(A true Southerner, like my cousin Carol, will yell at me and ask why I didn't use buttermilk. ;)) In a bowl, mix your milk and egg. Here is a photo of my prep station:
     Go ahead and get your grease ready. You will need it to be about 1 inch deep. Turn it on about 7. Okay, now you are ready to batter the meat. Double dipping is what will get you a nice thick and crunchy crust. Dip in milk, flour, milk, then flour again. Don't shake off the excess flour!!!!! Let it stay on, trust me, it will get soaked up as it sits and waits for the grease!
   Once the grease is hot enough, gently add the steaks. They will shrink, so you are good to cram as many as you can in there. I managed to get all 4 steaks in.
Fry for 3 minutes, then gently flip. Fry for 4 minutes on each side after the first flip. If they still don't look golden in color and crunchy, crank up the heat and fry on high for an additional 1 minute or less on each side. This cooking time will get your steaks well done. Check to make sure it's done then remove steaks! So, use less time if you want them pink.