Ingredients
Method
- In a medium bowl, add buttermilk, eggs, hot sauce and kosher salt. Mix thoroughly. Submerge cube steaks and let them marinate in the fridge for at least 30 minutes, but not longer than 4 hours. Let marinated steaks sit at room temperature for at least 20 minutes after removing from fridge, before breading.
- In another medium bowl, add all-purpose flour, sea salt, paprika, garlic powder onion powder and black pepper. Whisk together. Take steaks directly from marinade and dip into the flour mixture. Bread steaks on both sides, and press flour into the steaks. After all the steaks are breaded, let sit for at least 10 minutes to ensure the breading sticks to the steaks. This will make sure your breading is secure.
- In a large skillet, heat about one and a half inches of oil to 350 degrees. Do not overcrowd the pan. Only add 2-3 steaks at a time, depending on the size of the your skillet. Fry steaks on each side for 3-5 minutes, or until you have an internal temperature of 160 degrees. Remove and let rest on a baking sheet lined with wire rack, or paper towels.
Creamy white gravy
- In another medium skillet, heat butter over medium heat. Once butter is melted, whisk in flour until smooth.
- Slowly whisk in milk and keep whisking until there are no visible lumps. Reduce heat to medium-low. Stir in chicken bouillon and black pepper. Simmer until gravy has thickened, continuously stirring. This should only take about 3 minutes. Taste and add salt if you feel it needs it.
- Serve on top of fried steaks.