Crispy Buttermilk Chicken Fried Steak with Country Gravy

Place the cube steaks in a shallow dish and pour the buttermilk over them. Marinate for at least 30 minutes to tenderize and add flavor.
In one shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In another, whisk the eggs.
Remove each steak from the buttermilk, dredge in the seasoned flour, dip in the eggs, then coat again in flour. Press the flour mixture onto the steak firmly to create a sturdy crust.
Heat about 1/2 inch of oil in a large skillet over medium heat. Fry the steaks for 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
For the gravy, keep about 3 tablespoons of drippings in the skillet. Whisk in the flour and cook for 1–2 minutes to remove the raw taste. Slowly whisk in the milk until smooth. Simmer for 5 minutes, stirring often, until thickened. Season generously with salt and black pepper.
Serve the steaks hot, smothered with plenty of creamy gravy.

Spicy version: Add a pinch of cayenne pepper or hot sauce to the flour mix for a little kick.
Herb gravy: Stir in fresh thyme or rosemary while making the gravy for extra flavor.
Oven-fried: For a lighter take, bake the dredged steaks on a greased baking sheet at 400°F until crisp and cooked through.
Pork version: Substitute pork cube steaks for a different twist on the classic.

Don’t overcrowd the skillet; fry in batches to keep the oil temperature steady.
Pressing the flour into the steak helps create that signature thick, crunchy coating.
If the gravy gets too thick, whisk in a splash of milk to loosen it.
Use a cast-iron skillet for the best heat retention and flavor when frying.
Pair with mashed potatoes, collard greens, or buttermilk biscuits for the ultimate Southern meal.