This Chicken Fried Steak is The Ultimate Comfort Food

Instructions:

1. Place the cube steaks between sheets of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin. Season with salt and pepper.
2. In one shallow dish, combine flour, garlic powder, and paprika. In another, whisk together the eggs and milk.
3. Dredge each steak in the flour mixture, then dip it into the egg mixture, and finally dredge it again in the flour mixture, pressing to ensure the flour adheres well.
4. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully place the steaks in the skillet, being careful not to overcrowd the pan.
5. Fry the steaks for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C) for medium-rare, 165°F (74°C) for well-done.
6. Transfer the cooked steaks to a wire rack lined with paper towels to drain excess oil.
7. Pour off all but 2 tablespoons of oil from the skillet. Heat the reserved oil over medium heat.
8. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until a golden brown roux forms.
9. Gradually whisk in the warm milk, stirring constantly to prevent lumps.
10. Bring the gravy to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until thickened. Season with salt, pepper, and cayenne pepper (if using).
11. Serve the chicken fried steak hot, smothered with the cream gravy.