Prepare the Breading Mixture: In a shallow bowl, whisk together all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika until well combined.

Whisk the Buttermilk and Eggs: In a separate bowl, mix the buttermilk and eggs until fully blended.

Dredge the Cube Steaks: Take each cube steak and dip it into the buttermilk mixture, then dredge in the flour mixture.

Heat the Oil in Skillet: Heat enough vegetable oil in a large skillet over medium-high heat until it reaches about 350°F.

Fry the Steaks: Carefully place the coated cube steaks into the hot oil, cooking for 3-4 minutes per side.

Drain the Fried Steaks: Remove the steaks from the skillet and place them on paper towels to drain excess oil.

Make the Roux for Gravy: Pour off most oil from the skillet, leaving about 2 tablespoons. Add butter and heat until melted. Stir in a couple of tablespoons of the flour mixture.

Prepare the Buttery Country Gravy: Gradually whisk in whole milk, cooking and stirring until thickened.