Set up your breading station by placing two shallow bowls on your countertop. In the first bowl, mix all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper. In the second bowl, whisk together an egg and milk.

Pat the cube steaks dry with paper towels. Dredge each cube steak in the seasoned flour, then dip it into the egg-milk mixture. For extra crunch, return to the flour for a second coating.

Pour enough vegetable oil to cover the bottom of a large skillet, about ½ inch deep, and heat over medium-high until it reaches 350-375°F.

Carefully place the breaded cube steaks into the skillet and fry for 3-4 minutes per side until golden brown and crispy.

Transfer the cooked steaks to a plate lined with paper towels to drain excess oil. Allow them to rest for a few minutes.

Melt unsalted butter in a saucepan over medium heat, then whisk in an equal amount of all-purpose flour to create a roux.

Gradually pour in the beef broth while whisking constantly. Bring to a gentle simmer and cook until it thickens, about 5-7 minutes.

Plate your Chicken Fried Steak and pour the gravy generously over each steak. Serve with creamy mashed potatoes or Southern sides.