I agree that's a fine-lookin' CFS, but what's with that little pissant scoop of mashed potatoes? Triple that, and peel 'em the next time, fer cryin' out loud! And where's the steamed green beans? And the pillow-soft dinner rolls the size of your head?
BR: Take the steaks and cut them into what you would consider about one-third smaller than an acceptable serving size. Pound 'em with the tenderizing side of a meat mallet until they're not paper-thin, but certainly no more than half an inch thick. (Hint: at this point, I sometimes let the steaks marinate for about 30 minutes in buttermilk. Adds a little sum'thin-sum'thin, but it's not entirely necessary.)
Beat two or three eggs until frothy and pour into something wide and shallow -- a pie pan is great for this. In another pan, mix a cup and a half of flour with the seasoning of your choice. Salt and pepper is the classic, although I usually go with Penzey's Ozark Seasoning. (Point of conflict: some people insist that this must be self-rising flour, or that at least you need to throw in some baking powder. My take is that the powder doesn't get wet enough from the eggs to trigger the first rise, and the cooking time is short enough that there won't be a noticeable rise from the heat. Do it if you must, but I don't.)
Heat about a half-inch of oil to 350 degrees in your skillet. Dredge the steak pieces lightly in the flour, then dip into the egg, then back into the flour, and lay them gently into the hot oil. Fry until golden brown on the bottom side, about 2 minutes, then turn with tongs and fry for about another 90 seconds. Drain and serve.
As for the gravy: as a west Texas purist, I just cook up a bag of Pioneer country gravy mix. (I have my sister-in-law mail it up to me since I'm living up here in Pioneer-deprived New England.) Yes, a homemade sawmill gravy is better, but Pioneer is what you'll get in 95% of the places that serve CFS in Texas, and sometimes authenticity is more important than quality.
The thing is, the best chicken-fried steak is, and always has been, homemade. You have all the ingredients at hand, you have the utensils, and now you have the recipe. Get to it.