Ingredients

4 cube steaks, tenderized beef steaks
1 cup buttermilk, or whole milk with 1 tbsp vinegar or lemon juice
1 large egg
1 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Optional White Gravy:
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 teaspoon salt, to taste
1 teaspoon black pepper, to taste

Directions

Pat cube steaks dry with paper towels.

In one bowl: whisk together buttermilk and egg.

In another bowl: mix flour, seasoned salt, pepper, paprika, garlic powder, and onion powder.

Dip steak into flour mix, then into the buttermilk/egg, then back into the flour mix again. Press the coating on well for that classic crispy crust.

Let coated steaks rest on a baking sheet for 10–15 minutes to help the breading stick better during air frying.
Preheat air fryer to 400°F for 3–5 minutes.

Spray the basket and both sides of the steak with cooking spray.

Air fry at 400°F for 10–12 minutes, flipping halfway through and spraying the other side.

They should be golden brown and reach an internal temp of 145°F–160°F depending on preference.

In a saucepan, melt butter. Whisk in flour to make a roux.

Slowly add milk while whisking constantly until thick and smooth.

Season with salt and plenty of black pepper.