Can you ever go wrong with serving Chicken Fried Steak? The answer is no, it's never wrong.

Chicken Fried Steak

In a medium bowl, whisk together flour, baking powder, cayenne pepper, seasoned salt, and ground black pepper until well combined. Add buttermilk and egg into a separate medium bowl; whisk to combine.

Pat steaks dry. Dip steaks in flour mixture, shake off excess flour. Dip steak in buttermilk mixture, and again in flour. Set aside.

Make that coating stick! Make sure firmly press the steak into the flour. Then, after finishing the dredging process, allow the steak to sit at room temperature for 15 to 20 minutes.

Place 2 tablespoons canola oil in a large skillet over medium heat. Cook steaks, 2 at a time, about 6 to 8 minutes, turning once halfway through, or until coating is brown and steaks reach a minimum internal temperature of 130 degrees. Remove from skillet and place on a paper towel-lined plate. Repeat with remaining steaks.

While steaks rest, make Easy Pan Gravy: Wipe skillet clean. Melt butter in the same skillet over medium heat. Once butter has melted, whisk in flour. Slowly stir in milk, whisking constantly. Bring mixture to a simmer and continue to cook 4 to 5 minutes or until slightly thickened. Stir in seasoned salt and cayenne pepper. Season, to taste with ground black pepper.

Serve Chicken Fried Steak topped with Easy Pan Gravy. If desired, garnish with fresh parsley. Serve immediately.