A classic Southern comfort food dish made with tenderized beef steak, breaded and fried until crispy, then smothered in creamy country gravy.

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In a shallow dish, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk together eggs, buttermilk, and milk.
Pat steaks dry and dredge each in flour mixture, then dip in egg mixture, then again in flour mixture. Press coating firmly.
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until hot.
Fry steaks in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
To make gravy, drain all but 2 tablespoons of oil from skillet. Whisk in 2 tablespoons flour and cook 1 minute.
Slowly whisk in milk and cook, stirring constantly, until thickened. Season with salt and pepper.
Serve steaks hot with gravy poured over top.