So...Dear Lord, I forgot there are fudds in the kitchen too... Ok, @sirhrmechanic, I'm gonna lay some wisdom on you, about the chicken fried steak you're after.
Numero uno, you don't need cubed steak. You can take any steak you like, and beat the shit out of it with a meat tenderizing mallet, until it's under a half inch thick, preferably 3/8", and proceed as normal. I like a new York for my chicken fried steaks, but sirloin, ribeye, hell, you can bread and fry a pork chop this way and it'll work. What you're doing with the meat mallet is physically breaking apart the connective tissue in the meat to make it tender. You're gonna fry your steak a little more done than you would on a grill, so the mechanical tenderization is critical for good eatin'.
Numbah 2, season that bitch an hour or two or even overnight ahead of when you want to cook it. Anything more than 5 minutes but under an hour is bad juju. There's some science going on here, but you're essentially trying to balance a sodium gradient through the whole of the meat. I can explain deeper, or you can just do it. Kosher salt only at this stage, imagine a dusting of snow on a parking lot is what you're looking for. Leave it uncovered on the counter or in the fridge. Doesn't matter. Contrary to @DarnYankeeUSMC and his advice, doesn't need to be room temp. You're cooking in 375⁰ oil, 30⁰ difference between the fridge and your counter doesn't mean squat if you're frying in enough oil (more on this later).
Item three, breading. Milk or egg doesn't matter as much as what is actually a triple dredge through seasoned flour. Season this flour well with salt and pepper. Make sure you make plenty of flour mix, otherwise you'll end up with crumbly bits of flour on the outer crust of your steak, which is a surefire way to get burnt bits. Order of operations is as follows: steak goes in flour, liquid, flour, liquid, flour. Each layer makes the next one stick right. If you're crazy, you can go as far as to beer batter the motherfucker, as long as you drag the steak through flour first.
Step the fourth, cooking the bitch. Again, contrary to popular wisdom, there is a best option here. 4 parts canola oil, 1 part carefully rendered bacon fat, (bacon fat is optional but does good things for flavor and mouth feel), enough to completely submerge the steak in, in a heavy cast iron pot or pan. Remember when I said earlier that the temp of the steak doesn't matter in comparison to the temp of the oil? This is where that comes into play. You need enough thermal mass between the oil and your cooking vessel to keep the total temperature of the system close to your cooking temperature, which should be between 350⁰ and 375⁰ farenheit. A laser thermometer is your friend here, achieve system equilibrium quickly, or you're gonna start scorching your oil, and that taste is awful. Then, lay your FRESHLY breaded steak into the pan away from you, avoiding splashes. Cook to your desired level of golden brown and delicious, then serve and eat immediately. My personal preference is the color of the skiff of maple syrup left on your plate after the pancakes are gone, but you do you.
Now I can write a similar treatise on the gravy that goes with your steak, but that's beyond the scope of your original question, and so will just let it ride for the moment. But if you follow the above recipe diligently, you'll have reasonable results, and then can modify processes to your own tastes.
Isn't cube steak a steak that has had the shit beaten out of it with a powered tenderizing hammer ?
Absolutely no difference.
