The first step is to prepare the steaks. Most of the time, I use beef cube steaks because they’re already tenderized and perfect for frying. But if you can’t find cube steaks, don’t worry—round steaks work too. Just make sure they’re thin, so they cook quickly and evenly.

Pat the steaks dry with a paper towel. This helps the breading stick better and prevents the steaks from being too soggy. You’ll want the steaks to be dry so the coating stays nice and crispy when they fry.

Now, let’s create the breading station. This is where all the fun happens! You’ll need three shallow bowls to coat your steaks:

In the first bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. This mixture is what gives the chicken fried steak its signature savory flavor. Stir everything together until it’s well combined.

In the second bowl, whisk together the eggs and buttermilk. The buttermilk is key—it helps the coating stick to the steak and gives it a nice, tender texture. If you don’t have buttermilk, you can easily substitute it with regular milk or even a splash of lemon juice mixed with regular milk. Either way, it works like a charm.

In the third bowl, add the cornmeal. This is what will give the chicken fried steak its incredible crispy texture. Trust me, the crunchiness from the cornmeal takes this dish to the next level.

Now, let’s bread the steaks! Start by dipping each steak into the flour mixture, coating it evenly on both sides. Then, dip the steak into the egg and buttermilk mixture, making sure it’s fully coated. Finally, press the steak into the cornmeal, ensuring it’s covered all over. The more cornmeal you add, the crunchier it will be, and who doesn’t love a little extra crunch?

Now comes the fun part—frying! Heat up a large skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan. You want the oil to be hot but not smoking, so take your time to get it just right. To test the oil, drop a small amount of flour into the pan. If it sizzles, you’re good to go.

Carefully place the breaded steaks into the skillet, making sure not to overcrowd the pan. You want each steak to have plenty of room to fry and get that perfect golden brown color. If you need to, fry the steaks in batches.

Cook each side for about 3-4 minutes, or until the crust is a rich golden brown. Once done, transfer the steaks to a plate lined with paper towels to drain the excess oil. You’ll end up with a crispy, golden exterior that’s just begging to be eaten.

Now that your steaks are perfectly fried, it’s time to make the gravy. This creamy, savory gravy is what takes this dish from good to amazing. And the best part is that you can make it in the same skillet you used to fry the steaks—no need to dirty another pan!

Leave about 2 tablespoons of the leftover oil in the skillet. If there’s too much, just drain some out, but don’t worry if there’s still a little oil left. It adds flavor to the gravy.

Add the flour to the skillet and whisk it around to create a roux. Let it cook for about 1 minute, until it turns a light golden brown. This will give the gravy a rich, nutty flavor. Then, slowly add the milk while whisking constantly to prevent any lumps. Keep whisking until the gravy thickens to a creamy consistency. Season it with salt, pepper, and a pinch of cayenne pepper for a little kick (this is optional but highly recommended if you like a little heat in your gravy!).

Once the gravy is nice and thick, it’s ready to pour over your perfectly fried steaks. I usually go a little heavy on the gravy because, let’s be honest, who doesn’t love extra gravy?

Now comes the best part—serving up this delicious meal! Place each steak on a plate, then generously pour that creamy gravy over the top. This meal pairs wonderfully with mashed potatoes, rice, or a simple side salad. It’s comforting, hearty, and guaranteed to make everyone at the table smile.