Chicken Fried Steak

Instructions

1. Prepare the meat
   Pat the cube steaks dry with paper towels. If they're not already tenderized, place them between plastic wrap and pound with a meat mallet until they're about 1/4-inch thick. Season both sides with salt and pepper.
2. Set up breading station
   In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. In another shallow dish, whisk together the eggs and buttermilk until well combined.
3. Bread the steaks
   Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then dredge again in the flour mixture, pressing gently to ensure the coating adheres well. Place on a wire rack and let rest for 10 minutes to help the coating set.
4. Fry the steaks
   Heat about 1/2 inch of oil in a large, heavy skillet over medium-high heat to 350°F (175°C). Carefully place the breaded steaks in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Prepare the gravy base
   Pour off all but 3 tablespoons of the frying oil from the skillet. Add the butter and melt over medium heat. Whisk in 1/4 cup flour and cook, whisking constantly, until the mixture turns light golden brown, about 2 minutes, to create a roux.
6. Finish the gravy
   Gradually whisk in the milk, making sure to incorporate all the browned bits from the bottom of the pan. Bring to a simmer and cook, whisking frequently, until the gravy is smooth and thickened to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
7. Serve
   Place each chicken fried steak on a plate, generously spoon the warm gravy over the top, and serve immediately. Traditional accompaniments include mashed potatoes, steamed vegetables, or buttermilk biscuits.