1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil, for frying

For the Gravy:

2 tablespoons leftover frying oil

2 tablespoons all-purpose flour

2 cups milk

Salt and pepper, to taste

Directions:

Prepare the Coating: In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.

Egg Wash: Whisk the eggs and milk together in another shallow dish.

Coat the Steaks: Dredge each steak first in the flour mixture, then in the egg wash, and back in the flour mixture for a double layer of crispy potential.

Frying: Heat a generous amount of vegetable oil in a large skillet over medium heat. Fry the steaks until they’re a perfect golden brown, about 4 minutes per side. Avoid overcrowding. Drain on paper towels.

Make the Gravy: Keep about 2 tablespoons of the frying oil in the skillet. Stir in the flour and cook until it begins to golden. Gradually whisk in the milk, ensuring a smooth, lump-free gravy. Season with salt and pepper, continuing to stir until thickened.

Serve: Plate the steaks and generously cover with gravy.

Variations & Tips:

Add a dash of cayenne pepper to the flour mixture for some heat.

Swap cube steaks for chicken breasts for a chicken fried chicken twist.

Leftovers? Reheat in the oven on a wire rack to keep the crispiness.

Balance the richness with a side salad for a lighter touch.