A good chicken fried steak starts with the oil not too hot or too cool.To test drop in a 1-inch cube of white bread.If it burns after 30 seconds it's too hot,if it doesn't brown,the oil is not hot enough"
11.Using smooth side of meat mallet,gently pound the steaks to tenderize and flatten them.Place in a shallow baking dish and cover with cold water,and add table salt to create brine.cover and re refrigerate 2 hours or overnight.
22.In a deep skillet,heat 4 inches of oil over medium-high heat to 350F.
33.In a shallow bowl,stir together flour,paprika,onion, and garlic powders,salt and pepper.One by one,lift steaks out of brine and drop into the seasoned flour.Coat well:shake off excess.Repeat,dipping coated steaks back in solution,then the flour.
44.Slip steaks into the hot oil (no more than 2 pieces at a time,as this will lower the temperature.)Fry 10 to 12 minutes on each side.Remove and let rest 10 minutes before cutting.Sprinkle with scallions and serve with white gravy if desired.