In a large bowl add plain flour, onion powder, garlic powder, smoked paprika, cayenne pepper, salt & pepper. Whisk to mix through.
In a separate bowl whisk 2 eggs until fully beaten.
Using a meat tenderiser mallet, pound the round steaks to about 1 cm thickness.
Dip each steak first in flour to fully coat, then dip in egg, then dip again in the flour mixture. You want to get a good flour coating on the steak, so you may need to dip several times after the egg dipping.
Place steaks in refrigerator for about 30 minutes to allow egg and flour to firm.
When ready to cook the steaks, in a large frying pan, add vegetable oil to about 0.5 cm depth. Heat oil over medium high heat.
Place steaks into pan and cook each side for about 2-3 minutes (depending on heat of the oil) until crispy and golden brown. Remove from pan and set aside and keep warm. You may need cook steak in batches.
Remove oil from pan, wipe clean with paper towelling.
Add butter to pan and once melted add plain flour and stir to mix through.
Add chicken stock and continue stirring, break up any flour clumps and allow sauce to thicken. Usually within a couple of minutes.
Add milk & ground thyme and continue stirring to allow sauce to thicken.
Remove from heat and spoon over chicken fried steaks.