Prepare the Steaks:
Gently pound your cube steaks between sheets of plastic wrap until about one fourth inch thick This creates a more even tender bite Make sure to season both sides generously with salt and pepper for best depth
Create the Batter:
In a shallow bowl whisk together buttermilk and eggs until totally smooth In another wide bowl stir together flour paprika garlic powder onion powder cayenne if using and a good pinch of salt and pepper Be sure all dry spices are evenly distributed to avoid bland bites
Bread the Steaks:
First dredge each steak in the seasoned flour pressing the flour onto every surface Next dip the steak fully in the buttermilk egg mix Let the excess drip off Finally coat again in flour pressing to make sure the layer is thick and even Do not rush this step as it creates the signature crunch
Fry the Steaks:
Pour half an inch of oil in a heavy skillet and heat to shimmering medium high You want the steak to start sizzling as soon as it hits the pan Fry the steaks in batches do not crowd the pan Cook three to four minutes per side until deep golden brown Adjust heat as needed so the coating does not burn Drain each steak well on paper towels to keep crust super crisp
Make the Gravy:
After steak is done pour out most of the oil from the skillet just leave about two tablespoons with the browned bits Whisk in flour stirring constantly until it soaks up oil and starts to smell nutty Slowly whisk in milk bit by bit while scraping up the tasty drippings Simmer gently whisking the whole time until the gravy thickens to your liking Season with more salt and cracked black pepper
Serve:
Dish the steaks while hot with a generous spoonful of the rich country gravy Pour extra gravy on the side for those who want to drown their plate
A plate of fried chicken covered in a creamy sauce, likely a cream gravy, is served on a wooden table.
