Tenderize the round steak using a meat mallet until about half an inch thick.

Set up a breading station with one bowl of seasoned flour, another with beaten eggs mixed with milk, and a third bowl with additional flour.

Dredge each piece of steak in the seasoned flour, dip in the egg mixture, and coat again in flour.

Heat bacon drippings or vegetable oil in a skillet over medium-high heat. Fry the breaded steaks until golden brown on both sides (about 3 minutes per side).

For the gravy, leave two tablespoons of drippings in the skillet, whisk in two tablespoons of flour until golden, then gradually add chicken broth, whisking until thickened. Season to taste.

Serve crispy chicken-fried steaks topped with homemade gravy.