This is a very good version,but it is cooked in a cast iron skillet rather than deep fried as most are.
Meat Seasoning:
1/2 cup kosher salt
1/4 cup black pepper
2 tbsp white pepper
1 1/2 tsp cayenne
2 tbsp dry onion flakes
1 1/2 tbsp ground cumin
1/4 cup dry granulated garlic
2 tbsp paprika
Mix ingredients in a bowl, cover and reserve.
2 large eggs
1 qt milk, at room temperature
2 1/4 cups all purpose flour
2 cups canola oil
8 - 6 oz beef chuck cutlets, flattened and tenderized with a mallet
1/2 tsp worcerstershire sauce
1/2 tsp Tabasco sauce
salt black pepper
Whisk eggs and milk in a bowl and reserve. Mix 2 tsp meat seasoning and 2 cups flour in a bowl and reserve. Heat oil in a large cast iron skillet to 350 degrees. Dredge each beef cutler in flour mixture, dip in egg wash allowing excess to drip off, dredge in flour mixture shakeing off excess. Work in batchs and lower beef into hot oil; cook till golden (3 to 4 minutes), flip, and cook 3 minutes; remove and drain on a paper towel. Keep warm. Drain all but 3 tbsp oil from skillet. Heat oil in the skillet over medium heat and sprinkle in remaining 14/ cup flour; cook stirring constantly to create a white roux. Gradually add remaining 2 cups milk and stir till mixture reaches gracy consistency; remove from heat and season with worcestershire, Tabasco, salt and pepper. To serve, put one chicken fried steak on a plate and drench with gravy.
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
