Begin by placing the cube steaks between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks to an even thickness of about ½ inch.

In a bowl, immerse the tenderized steaks in buttermilk, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight if time allows.

While the steaks marinate, gather a shallow dish and mix together the flour, seasoned salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir well.

Once marinated, remove the steaks from the buttermilk, allowing excess liquid to drip off. Dredge each steak in the seasoned flour mixture, pressing lightly to ensure an even layer adheres.

Pour vegetable oil into a large skillet to a depth of about ½ inch and place it over medium-high heat. Allow to heat until shimmering, about 350°F.

Carefully lay the coated steaks into the hot oil without overcrowding the pan. Fry for 4-5 minutes on each side, or until golden brown and cooked through.

Once cooked, transfer the golden steaks to a plate lined with paper towels to drain excess oil. Allow to rest for a minute.

To finish, generously pour warm country gravy over the crispy steaks. Optionally, sprinkle fresh parsley on top for freshness.