Preheat & Prep:

• Preheat oven to 200°F.
• Place a wire rack over a large baking sheet and set aside.
• Pour enough oil into a large skillet to be about ¼ inch deep.

Season & Bread the Steak:

• Season both sides of the cube steak with salt and black pepper. Let sit for 10 minutes.
• In one bowl, whisk together the flour, additional salt, black pepper, paprika, garlic powder, and onion powder.
• In another bowl, whisk together the buttermilk and eggs.

Coat the Steaks:

• Dredge each steak in the flour mixture, pressing the flour into the steak for a good coating.
• Dip into the egg mixture, letting any excess drip off.
• Return the steak to the flour mixture, coating it again.

Fry the Steaks:

• Heat the oil over medium heat. Test by sprinkling a bit of flour into the oil—it should sizzle.
• Fry steaks one or two at a time (depending on skillet size) for about 5 minutes per side, spooning hot oil over the tops to help the batter adhere.
• Once golden brown and juices are visible through the breading, flip and cook the other side for another 5 minutes.
• Remove from oil and place on the wire rack in the oven to keep warm while cooking the rest.

Make the Cream Gravy:

• In the same skillet, leave ¼ cup of drippings and oil.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly.
• Slowly add the milk, whisking continuously to prevent lumps.
• Cook until thickened, then season with salt and black pepper.

Serve & Enjoy:

• Plate the chicken fried steak and drizzle with the cream gravy.
• Serve with mashed potatoes or your favorite side dishes.