Chicken Fried Steak with Cream Gravy

1. Pound sirloin steaks thin for tenderness and season generously with salt. 
2. Lightly coat the pounded steaks in a small amount of all-purpose flour and place them on a rack. 
3. In one dish, whisk together 1 egg and ½ cup of milk. 
4. In another dish, combine the remaining all-purpose flour (approximately 1.5-1.75 cups), onion powder, garlic powder, paprika, cayenne pepper, and 1 teaspoon freshly ground black pepper, then whisk until well combined. 
5. Gradually add the remaining ½ cup of milk to the spiced flour mixture, stirring to create a clumpy texture. 
6. Dip each floured steak first into the egg mixture, allowing excess to drip off, then press it firmly into the clumpy spiced flour mixture, ensuring a thick, even crust. Set the coated steaks back on a rack. 
7. Preheat your oven to 200°F (95°C) for keeping cooked steaks warm. 
8. Heat 6 cups of vegetable oil in a deep fryer or large heavy-bottomed skillet to 375°F (190°C). 
9. Carefully fry each steak for 2-3 minutes per side, or until golden brown and crispy. Cook in batches if necessary to avoid overcrowding. 
10. Transfer cooked steaks to the preheated oven to keep warm while you prepare the gravy. 
11. To make the cream gravy, melt 3 tablespoons of butter in a separate skillet over medium heat. Add ¼ cup of all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux. 
12. Gradually whisk in 1 to 2 cups of milk until the gravy thickens to your desired consistency. 
13. Season the gravy with 1 tablespoon of freshly ground black pepper. 
14. Serve the warm, creamy gravy generously over the crispy chicken-fried steaks and enjoy!