Prepare the Breading:
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
In another shallow dish, whisk together the eggs and buttermilk.
Bread the Steaks:
Dredge each cube steak in the seasoned flour, shaking off any excess.
Dip the steak into the egg mixture, allowing any excess to drip off.
Dredge the steak again in the seasoned flour, pressing gently to adhere the flour to the steak.Place the breaded steaks on a plate and let them rest for about 10 minutes.
Fry the Steaks:In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot.Fry the steaks in batches for about 3-4 minutes per side, or until golden brown and crispy.Remove the steaks from the skillet and place them on a paper towel-lined plate to drain.
Make the Creamy Gravy:Pour off all but 1/4 cup of the oil from the skillet, leaving any browned bits in the pan.Reduce the heat to medium and sprinkle the flour into the skillet.Whisk the flour into the oil and cook for 1-2 minutes until lightly browned.Gradually whisk in the milk, stirring constantly to prevent lumps.Cook the gravy for 5-7 minutes, or until thickened. Season with salt and black pepper.
Serve:Serve the chicken fried steak hot, topped with the creamy gravy.
Enjoy with mashed potatoes, green beans, or your favorite sides.
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