Chicken-Fried Steak with Gravy

2 pounds round steak, trimmed of fat
1 1/2 cups flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup buttermilk
Vegetable oil for frying
Gravy (recipe follows)

Cut steak into serving pieces. Tenderize and pound to 1/4-inch thickness with mallet.

Place buttermilk in a shallow bowl and set aside.

Combine flour, garlic powder, onion powder, paprika, salt and pepper in a bag (or shallow bowl), mixing well. Add the steak and shake well to coat evenly. Remove steak, shaking off excess flour. Dip steak into buttermilk, coating both sides, allow excess to drip off. Place back into flour mixture, tossing to coat well. Remove from flour mixture, shake excess off and chill for 15 minutes before frying.

Heat 1/4 to 1/2-inch oil to medium-high heat in large frying pan. Fry until brown on both sides. Set aside and keep warm while gravy is prepared.

Gravy

2 tablespoons reserved pan drippings
2 tablespoons butter
1/4 cup all-purpose flour
3 cups milk, warmed
Salt and freshly ground pepper to taste

Heat dripping in frying pan and melt the butter. Add flour, cook and stir for 1 minute. Slowly add milk, stirring constantly. Bring to a boil, reduce heat and cook until thickened. Season to taste with the salt and pepper. Serve ladled over the steak.

Note: If thinner gravy is desired add more milk.