Begin by tenderizing the cube steak with a meat mallet if needed, then set aside.

In a shallow bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.

In another bowl, whisk together the buttermilk and eggs until smooth.

Dip each piece of cube steak first into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring each piece is well coated.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded steak pieces. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.

For the gravy, drain excess oil from the skillet, leaving about 2 tablespoons. Whisk in the 1/4 cup of flour and cook for 1-2 minutes until lightly browned. Slowly whisk in the milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

Serve the chicken-fried steak topped with the gravy.