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1
The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
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2
As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
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3
Add flour to the liquid and whisk to combine.
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4
Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
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5
Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
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6
While the gravy is going, heat oil in a deep fryer or large frying pan to 350u00b0F Make sure to have enough oil to cover the steaks while frying.
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7
Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
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8
Pour water into another shallow bowl.
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9
Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
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10
When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
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11
Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
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12
Serve the steaks hot with gravy poured over.
