Classic Chicken Fried Steak


4 cube steaks, each weighing about 1/3 pound.
1 cup of all-purpose flour
1 tsp of garlic powder
1 tsp of onion powder
1 tsp smoked paprika
Season with salt and pepper according to personal preference
2 eggs, each of considerable size
0.25 cups of milk
Oil derived from vegetables used for the purpose of frying food.
To make the gravy:
2 tablespoons of oil that was set aside after frying
2 tbsp of all-purpose flour
2 cups of milk
Season with salt and pepper according to personal preference


1. Combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.

2. In a another dish, vigorously combine the eggs and milk.

3. Submerge each steak sequentially in the flour mixture, followed by the egg mixture, then once more in the flour mixture to ensure full coverage.

4. Apply heat to the vegetable oil in a spacious skillet using medium-high heat. Cook the steaks in separate groups until they become a golden brown color on each side, which should take around 4 minutes per side. Remove and place on a plate lined with paper towels.

5. To make the gravy, lower the heat to medium and in the same pan, add about 2 tablespoons of the oil that was set aside after frying. Add the flour and mix for about 1 minute. Slowly add the milk while whisking continuously to avoid forming clumps. Add salt and pepper to season. Continue cooking until the gravy has reached a thicker consistency, which typically takes about 5 to 6 minutes.

6. Present the steaks while they are still hot, with the gravy drizzled on top.

Alternative Options and Suggestions

To impart a spicy flavor, use a little amount of cayenne pepper into both the seasoning for the meat and the gravy. If you choose a less heavy option, you may cook the steaks using a combination of equal parts vegetable oil and butter to enhance the taste without excessive weightiness. For those with gluten sensitivity, substituting all-purpose flour with a gluten-free option may have significant positive effects. However, it is important to carefully assess the texture of the batter and make necessary adjustments.