Chicken Fried Steak

Cut the cubed steaks into small pieces (bite-sized cubes) and place in a bowl or on platter. Season with salt, black pepper, paprika, granulated garlic and onion, and Old Bay seasoning. Toss to evenly coat.

In a small bowl, whisk together the eggs and milk. In a separate small bowl, combine the flour, cornstarch and ½ a teaspoon of each of the seasonings from the steak.

To dredge the steak pieces, run a few pieces through the flour first, then into the eggs and once again in the flour. Shake excess and place on a wire rack set over a baking sheet. Continue dredging until all are fully coated.

Heat a large cast iron skillet over medium-high heat with enough vegetable oil to fill half of the skillet. Once hot, carefully drop in a few pieces of the dredged steak pieces at a time. Fry until golden brown and crispy, about 4 to 6 minutes. Transfer the cooked pieces to a separate wire rack set over a baking sheet. Continue frying until all the pieces are done. While the popcorn steak is hot, season with a bit of salt and Old Bay. To keep warm, place the baking sheet in a 250℉ until ready to serve.

To make the gravy, heat a skillet over medium-high heat. Brown the sausage, breaking it down with a wooden spoon. Add the onions and cook until crispy, about 4 minutes. Stir in the flour and allow to cook for a few seconds. Slowly stir in the milk, stirring until evenly incorporated. Lower the heat and bring to a simmer, allowing the gravy to thicken. Season with salt and pepper. Taste and adjust seasonings accordingly.

Serve the popcorn chicken fried steak warm with the gravy on the side for dipping.