1. Pat the cube steaks dry with paper towels. Place each steak between sheets of plastic wrap and gently pound a few times with a meat mallet to tenderize.

2. Lightly season both sides of the steaks with salt and black pepper.

3. In a shallow bowl, combine the flour, salt, paprika, onion powder, and garlic powder.

4. In another shallow bowl, whisk together the eggs, milk, and sour cream until smooth.

5. Dredge one steak in the flour mixture, coating both sides well. Shake off the excess.

6. Dip the steak into the egg mixture, coating completely.

7. Return the steak to the flour mixture for a second coating. Press lightly so the breading sticks well. Repeat with the remaining steaks.

8. Pour about 1/4 inch of vegetable oil into a large skillet and heat to 350°F over medium heat.

9. Fry the steaks one or two at a time for about 2 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.

10. Transfer the cooked steaks to a paper towel-lined plate to drain.

11. To make the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a smooth paste.

12. Slowly pour in the milk while whisking continuously. Simmer until the gravy thickens to your preferred consistency.

13. Season the gravy with salt and black pepper, then spoon generously over the chicken fried steaks before serving.