Prepare wide, shallow dish with flour, salt, pepper, paprika, and red pepper flakes mixed together.

Prepare wide, shallow dish with eggs and milk whisked together.

Take one cube steak and dredge in flour, pressing flour into both sides. Shake off excess flour.

Dip into egg mixture and coat well.

Put steak back into flour and dredge a second time.

Set aside on a plate and repeat with remaining steaks.

To fry steaks, pour oil into a large frying pan or a wok covering the bottom 1/4 inch of pan.

Once oil is heated to 350 degrees, or when a little drop of flour sizzles in the oil, lay steaks in one at a time. If oil doesn't completely cover steak, use a large spoon to scoop some oil onto top of steak. This will help set the coating.

Fry on one side for 3 minutes, until edges turn golden brown.

Carefully turn over steak and fry for 2 more minutes.

Once both sides are a golden brown, remove steak and place on a wire rack to drain excess oil.

Continue until all steaks are done.

To make the gravy, turn off the heat and let drippings settle to bottom of pan. Remove all fat, allowing around 4 TBS to remain.

Whisk in 1/4 cup of flour turning heat back on to a medium.

Once you get a nice brown color on the four mixture, slowly add the milk and whisk continually. Bring to a boil. Season will with salt and pepper.

Serve chicken fried steak with gravy and enjoy.