1-First Step: Prep the steaks and breading station. Start by patting the cube steaks dry with paper towels. This helps the coating stick better and keeps the crust from slipping off during frying. If the steaks are very thick in spots, gently pound them a little more so they cook evenly. Set up three shallow bowls or dishes: one for the seasoned flour, one for the buttermilk mixture, and one clean plate for the breaded steaks. In the first bowl, mix 1 1/2 cups flour with 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. In the second bowl, whisk together the buttermilk, hot sauce, and eggs until smooth. This double-dip setup is what gives chicken fried steak its signature crunchy coat.

2-Second Step: Coat the steaks. Take one cube steak and dip it into the flour mixture, pressing lightly so it gets fully covered. Shake off the extra flour, then dip it into the buttermilk-egg mixture. Let the extra drip off for a few seconds, then place it back into the flour mixture for a second coating. Press the flour on gently so the crust sticks well. Repeat with the remaining steaks. If you like a thicker crust, let the coated steaks sit for 5 to 10 minutes before frying. That short rest helps the coating cling better, which is especially useful if you are cooking for a crowd or want extra crunch.

3-Third Step: Heat the oil and fry the steaks. Pour 1 cup vegetable oil into a heavy skillet, preferably cast iron, and heat it over medium to medium-high heat. You want the oil hot but not smoking. A good frying temperature is around 350°F. If you do not have a thermometer, drop in a pinch of flour. It should sizzle right away. Fry the steaks one or two at a time, depending on the size of your pan. Do not crowd them, or the oil temperature will drop and the coating may turn soggy. Cook each steak for about 3 to 4 minutes per side, until golden brown and cooked through. The crust should look crisp and deeply colored, while the inside stays juicy. Transfer the fried steaks to a wire rack set over a baking sheet. This keeps the bottom from steaming soft. If you prefer, you can place them in a 200°F oven while you finish the rest.

4-Fourth Step: Make the creamy gravy. Carefully pour off most of the oil, leaving about 4 tablespoons grease in the skillet. Keep all the little brown bits in the pan because they add tons of flavor. Place the skillet back over medium heat and whisk in 4 tablespoons flour. Cook that mixture for about 1 minute to get rid of the raw flour taste. Slowly pour in 2 cups of whole milk while whisking constantly. As the gravy starts to thicken, add the remaining milk as needed until you reach the texture you like. Stir in the heavy whipping cream for extra richness. Season with salt and pepper to taste. If the gravy gets too thick, add a splash more milk. If it is too thin, let it simmer a little longer.

5-Final Step: Serve hot and enjoy. Place the crispy steaks on plates and spoon the warm creamy gravy generously over the top. Serve right away for the best texture. Chicken fried steak tastes amazing with mashed potatoes, green beans, biscuits, or even a simple salad if you want something lighter on the side.