Threadgill’s Chicken Fried Steak
2 C. milk — at room temperature
3 C. flour
2 tsp. Threadgill’s Meat Seasoning
2 C. frying oil — preferably canola
Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There’ll be a regular explosion of noisy oil a-popping.
Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.
Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.