Ingredients
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cube steaks about 1/3 lb each, patted dry with paper towels
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons preferred hot sauce
- 1 1/2 cups buttermilk
- 2 large eggs beaten
- Vegetable oil for frying
- 1/4 cup all-purpose flour for gravy
- 2 1/2 cups whole milk for gravy
- Kosher salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Combine 1 teaspoon of salt and 1 teaspoon of black pepper, then use the mixture to season the cube steaks. In a shallow dish, mix flour, smoked paprika, garlic powder, onion powder, baking soda, and baking powder. Dredge each steak in this flour mixtures and shake off any excess.
- Combine the hot sauce, buttermilk, and beaten eggs in another dish and dip the flour-coated steaks in the egg mixture. Dredge again in the flour mixture.
- Heat vegetable oil in a skillet over medium-high heat.
- Shallow fry each steak until golden brown, about 3-5 minutes per side. Work in batches as needed. Transfer to a paper towel-lined plate to drain.
- Leave about 3-4 tablespoons of oil in the skillet. Stir in 1/4 cup flour to make a roux and cook until golden. Gradually whisk in 2 1/2 cups of milk and cook until the gravy thickens.
- Add up to 1/2 cup more milk if needed to reach desired thickness. Season with salt and pepper to taste. Sprinkle with fresh parsley when serving.
