Prepare the flour mixture. In a shallow bowl, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set this mixture aside.

Prepare the wet mixture. In another shallow bowl, whisk together buttermilk, a little TABASCO, and eggs until well combined. Set aside.

Prepare the steaks. Use a paper towel to pat the cube steaks dry, removing as much moisture as possible. Season the steaks with 1 teaspoon salt and 1 teaspoon black pepper. Let them sit for about 5 minutes, then pat them dry again.

Coat the steaks. First, coat the cube steaks in the flour mixture and shake off the extra flour. Next, dip them into the buttermilk and egg mixture, letting the extra liquid drip off. Finally, coat the steaks again in the flour mixture and shake off the excess.

Rest the coated steaks. Place the breaded steaks on a sheet pan or metal rack. Press any remaining flour mixture onto the steaks so they are fully coated. Let them rest for about 10 minutes.

Preheat the oven. Set your oven to 225–250°F to keep the cooked steaks warm while you prepare the rest of the Chicken Fried Steak Recipe.

Heat the oil. Add vegetable oil to a heavy skillet or cast iron skillet over medium-high heat. The oil should be about ¼ inch deep. This recipe uses shallow frying, not deep frying.

Check the oil temperature. Drop a small piece of breading into the oil. If the oil sizzles and bubbles, it is ready. The oil should look shiny but not smoking, around 320–340°F.

Fry the steaks. Place two steaks at a time into the pan. Fry for 3–4 minutes on each side until they are golden brown and crispy. Only flip the steaks once to keep the breading from falling off.

Drain and keep warm. Remove the steaks from the pan and place them on paper towels to drain. Then transfer them to the preheated oven to stay warm while you finish cooking the rest.

Add grease back to the skillet. Return about 4 tablespoons of the grease to the hot skillet.

Cook the flour. Whisk in the flour and keep whisking for 2–3 minutes until the mixture becomes light golden brown. This step builds flavor and removes the raw flour taste.

Add milk and cream slowly. Mix the milk and cream together, then slowly pour about 2½ cups into the skillet while whisking constantly. At first it may look uneven, but it will smooth out as you continue whisking.

Simmer until creamy. Keep whisking and bring the gravy to a gentle simmer. Cook for 5–7 minutes until the gravy becomes smooth and creamy. If it gets too thick, simply add a little more milk.

Season and serve. Season the gravy with salt and freshly ground black pepper to taste. Serve your Chicken Fried Steak Recipe with the creamy gravy, mashed potatoes, and your favorite green vegetables.

Enjoy this classic comfort meal!