Crispy Buttermilk Chicken Fried Steak

Arrange cube steaks between layers of plastic wrap and gently pound to a thickness of 0.5 cm for even tenderization. Evenly season both sides with salt and freshly ground black pepper.

Whisk buttermilk and eggs in a shallow bowl. In a separate dish, combine all-purpose flour, paprika, cayenne pepper if desired, garlic powder, onion powder, and a pinch of salt and pepper.

Dredge each steak in the seasoned flour, ensuring full coverage. Dip into the buttermilk mixture, then return to the flour mixture, pressing firmly to create an even coating.

Pour vegetable oil into a large, heavy-bottomed skillet until depth reaches about 1.25 cm. Heat over medium-high until shimmering. Fry steaks in batches for 3 to 4 minutes per side, turning once, until crust is golden brown and crisp. Transfer to paper towel-lined plate to drain excess oil.

Carefully pour off most of the oil from the pan, leaving approximately 30 ml and the browned bits. Add flour and cook, stirring, for 1 minute to form a light roux. Gradually whisk in milk, scraping up any fond, and continue whisking until thickened, about 5 to 7 minutes. Season the gravy with salt and black pepper.

Arrange fried steaks on plates and generously ladle hot country gravy over each portion. Serve immediately.