Slice your steaks in half and place a steak between seran wrap. Using a meat tenderizer, hammer the meat until roughly ½ inch thick. Repeat with the other steak.

Pat the steaks dry with a paper towel and season with salt and pepper.

On a shallow bowl or plate, mix together the flour, onion powder, paprika, cayenne, salt and pepper.

In another shallow bowl or plate, scramble one egg and mix it with the buttermilk.

Dip the steak patty into the wet mixture until well coated.

Next, dip the cutlet into the dry mixture.

Repeat the process to complete a double batter for each steak by again dipping into the wet batter and then in the dry batter.

Let the battered patty sit for 5 minutes while the air fryer heats up to 400 degrees.

Use an olive oil spray to coat the chicken fried steaks and place them into the air fryer basket.

Cook for 8 minutes, or as directed by your air fryer, to crisp up the exterior.

Serve with mashed potatoes and gravy.