Start by placing the cube steak between two sheets of plastic wrap. Use a meat mallet to pound it to about half an inch thick.

In one shallow bowl, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.

In another bowl, whisk together the eggs and milk until well combined.

Coat each piece of steak in the flour mixture, then dip it in the egg mixture, and finally back into the flour.

In a large skillet, heat about half an inch of vegetable oil over medium-high heat.

Carefully place the breaded steak into the hot oil and fry for about 4-5 minutes on each side until golden brown and crispy.

Once cooked, transfer the steak to a plate lined with paper towels to drain any excess oil.

In the same skillet, reduce the heat to medium. Add a couple of tablespoons of the leftover flour mixture to the oil and whisk until smooth.

Slowly add milk to achieve a creamy consistency for the gravy.

Serve the chicken fried steak hot, topped with the gravy.