Whisk flour, cornstarch, garlic powder, onion powder, cayenne, baking powder, 1 teaspoon salt, and 2 teaspoons pepper in large bowl. Transfer 1 cup seasoned flour mixture to shallow dish.

Beat eggs in second shallow dish.

Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.

Pat steaks dry with paper towels and season with salt and pepper.

Using a meat pounder, pound steaks to between ⅛ and ¼ inch thick.

One at a time, coat steaks lightly with seasoned flour again, dip in egg mixture, and then transfer to bowl with milk and flour mixture, pressing to adhere.

Arrange steaks on wire rack set inside rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours); do not discard milk and flour mixture.

Adjust oven rack to middle position and heat oven to 200 degrees.

Heat oil in large Dutch, or 12 inch cast iron skillet, oven over medium-high heat until just smoking.

Return 2 steaks to bowl with milk and flour mixture and turn to coat.

Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes per side.

Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven.

Repeat with remaining steaks. Serve.

Pour out all oil from the cast iron pan or Dutch oven from the frying of the chicken fried steak. No need to wipe clean or wash.

Over medium heat, add in the butter. Once melted add in the onion and simmer until just beginning to brown at the edges, about 4 minutes.

Sprinkle the flour over the onions and stir until they are coated. Add in the garlic powder.

Slowly stir in the chicken broth, milk, ½ teaspoon of salt, and pepper.

Bring the mixture to a simmer and allow to thicken, about 5 minutes.

Taste. If additional salt is needed, add in.

Serve over chicken fried steak.