Ingredients
Scale
- 4 cube steaks
- 2 tablespoons cornstarch
- 1½ cups all-purpose flour
- ¾ cup buttermilk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- Dash of hot sauce
- 2 large eggs
- Oil, for frying
FOR THE GRAVY:
- 3 cups milk
- ¼ cup all-purpose flour
- Salt and black pepper, to taste
Instructions
- Season the steak with salt and pepper on both sides.
- Whisk the flour with the garlic and onion powder, cornstarch, cayenne pepper, and black pepper in a bowl.
- In a second bowl, whisk the buttermilk with the hot sauce and eggs.
- Dredge each steak in the flour mixture and then shake off any excess.
- Dip each one in the egg mixture and then coat again in the flour mixture.
- Refrigerate the coated steaks for 20 minutes in a single layer.
- Heat ¼-inch of oil in a cast iron skillet.
- Fry the steaks until golden brown, working in batches if need be.
- Drain on paper towels and then put on a baking sheet and keep warm in a 225 degrees F oven.
- Drain most of the oil from the skillet, leaving 4 tablespoons in there as well as the browned bits.
- Sprinkle the flour on the oil and cook for a couple of minutes over a low to medium heat, stirring all the time.
- Add the milk slowly while whisking and keep whisking until smooth.
- Simmer the gravy for 5 minutes or until thick, then season it with salt and black pepper.
- Serve the chicken fried steaks with the warm gravy over the top.
- Cook Time: 30 minutes