A Southern classic, chicken fried steak is a crispy, pan-fried beef steak that’s breaded like fried chicken and topped with creamy gravy.

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Pat the cube steaks dry with paper towels.
In a shallow dish, combine 2 cups of flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In another dish, whisk together eggs, buttermilk, and 1/4 cup milk.
Dredge each steak in the seasoned flour, then dip into the egg mixture, and back into the flour. Press the flour onto the meat to ensure it sticks well.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Fry steaks one or two at a time until golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
To make the gravy, drain the oil from the skillet, leaving about 2 tablespoons. Add butter and melt over medium heat.
Whisk in 2 tablespoons of flour and cook for 1-2 minutes.
Gradually whisk in 2 cups of milk and cook, stirring frequently, until thickened. Season with salt and pepper to taste.
Serve the fried steaks topped with the creamy gravy.

For extra crispy coating, let the breaded steaks rest for 10-15 minutes before frying.
Use whole milk for richer gravy, or substitute with low-fat milk if preferred.
Can be served with mashed potatoes or biscuits for a full Southern meal.