Yvonne’s Chicken Fried Steak Recipe

In a shallow dish, mix together flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.

In another shallow dish, whisk together eggs and buttermilk.

Dip each steak in the flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off.

Return steaks to flour mixture, pressing to coat both sides evenly.

In a large skillet, heat oil over medium-high heat.

Add steaks and cook for 4-5 minutes per side, until golden brown.

Remove steaks and drain on paper towels.

Pour off all but 2 tbsp of oil from skillet.

Whisk in remaining flour mixture to make a roux.

Gradually whisk in chicken broth and cream until smooth.

Bring to a boil, stirring occasionally.

Reduce heat to low and simmer for 5 minutes, until thickened.

Serve steaks topped with gravy.