Ingredients:
4 cube steaks (about ½ inch thick)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper (optional, for spice)
2 large eggs
½ cup buttermilk
¼ cup cornstarch
Vegetable oil, for frying
For the Country Gravy:
¼ cup butter or pan drippings
¼ cup all-purpose flour
2 cups whole milk
Salt and black pepper, to taste
Directions:
Prepare the dredging station: In a shallow dish, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. In another dish, beat the eggs and mix with buttermilk. In a third dish, place the cornstarch.
Coat the steaks: Dredge each cube steak in cornstarch, then dip into the egg mixture, and finally coat thoroughly with the seasoned flour. Press the flour mixture firmly onto the steaks to create a crispy crust. Let the coated steaks rest for 5-10 minutes to help the coating adhere.
Fry the steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once hot (about 350°F), fry the steaks for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain excess oil.
Make the country gravy: In the same skillet, reduce the heat to medium and melt butter (or use leftover pan drippings). Whisk in the flour and cook for 1-2 minutes until golden. Slowly whisk in the milk and stir continuously until thickened. Season with salt and black pepper.
Serve and enjoy: Pour the warm country gravy over the crispy chicken fried steaks and serve immediately with mashed potatoes or biscuits.