A Note from Miss Kay■ Makes 8 servings
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
3/4 cup buttermilk
1 large egg
1 teaspoon hot sauce
8 cube steaks (6 ounces each)
Peanut oil or canola oil, for pan-frying
2 cups milk, warmed
1. In a shallow bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder. In a second shallow bowl, whisk together the buttermilk, egg, and hot sauce.
2. Coat the steaks lightly and evenly in the flour mixture. Coat the steaks in the egg mixture, letting any excess drip off. Coat the steaks again in the flour mixture. Set aside in a single layer. Reserve a 1/4 cup of the flour mixture to use in the gravy and discard the rest.
3. Pour the oil to a depth of 1 inch into a large cast-iron skillet. Heat over high heat until the oil shimmers. Working in batches, lower the steaks into the hot oil and fry, turning once, until deep golden brown on both sides, about 3 minutes per side. Move the cooked steaks to a plate and tent loosely with foil to keep warm.
4. Pour off all but 4 tablespoons of the fat from the pan, leaving the browned bits on the bottom of the pan. Whisk in the reserved flour mixture and cook over medium heat for 2 minutes, whisking constantly. Whisk in the warm milk and cook, stirring slowly and constantly with a spatula, until the gravy comes to a boil and thickens. Check the seasoning.
5. Serve the steaks with the gravy.
A Note from Miss Kay
Seriously, what man doesn’t like chicken-fried steak? All of mine do! Making gravy scares new cooks, but it’s really easy. Just follow the recipe.