p.s. most marinades don’t require longer than 1-1/2 hr to flavour and tenderize meat…if you’re going to pan-fry without coatings, pick a zingy marinade packet [herb, mesquite, montreal styles are excellent] and follow their instructions.. usually just oil, water & vinegar are added to dry mix. You won’t need any oil in a good frying-pan…the marinade makes that unnecessary.
References :

Chicken-Fried Steak Recipe

1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix (such as Bisquick)
2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil
Milk Gravy (recipe follows)

In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.

Preheat oven to 150 degrees F. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.

Milk Gravy:
2 tablespoons pan drippings
1 tablespoon al-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the Chicken-Fried Steak.

Makes 4 servings
References :
http://whatscookingamerica.net/Beef/ChickenFriedSteak.htm

1 cup canola oil
4 (8-ounce) cubed steaks (top or bottom round ends)
Salt and black pepper, to taste
1 cup all-purpose flour
1 tablespoon dried thyme
1 tablespoon dried basil
Chicken fat or vegetable oil for frying
3 Vidalia onions, sliced
1/2 pound paris mushrooms, prepped and sliced
1 cup dry red wine
2 tablespoon naturally brewed soy sauce
2 cups chicken stock
1/4 cup chives, chopped for garnish
8 large Yukon potatoes, washed, baked in the oven until a fork comes cleanly off, 350 degrees, about 45 minutes

In a large heavy skillet, heat the canola oil on high heat. Season the steaks with salt and pepper. On a plate, mix the flour, thyme, and basil. Dredge the steaks in the flour and fry in canola oil, about 4 to 5 minutes a side, until brown. Set steaks aside to rest and remove all but 3 tablespoons canola oil. Add enough seasoned flour until it becomes thick, like soft clay (roux), and stir with a whisk for 3 to 4 minutes until smooth and cooked through. Remove roux. In the same skillet, add the onions and mushrooms, season and brown well, 8 to 10 minutes. Deglaze with red wine and reduce completely. Add the soy and chicken stock and bring to a boil. Whisk in 1 tablespoon of roux until thick. If not thickened enough, whisk in more roux. Check for flavor.
PLATING On a dinner plate, place 2 potatoes down, split open and smother with gravy. Lean 1 steak next to the potatoes and garnish with chives
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