Ingredients:
- 4 (6-8 ounce) cube steaks (about 1/2 inch thick) (About 170-230g each)
- 1 cup milk (240ml)
- 1 large egg
- 1 teaspoon hot sauce (optional, like Tabasco) (5ml)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups all-purpose flour (180g)
- 2 teaspoons garlic powder (10ml)
- 2 teaspoons onion powder (10ml)
- 1 teaspoon smoked paprika (5ml)
- 1/2 teaspoon cayenne pepper (optional) (2.5ml)
- Salt and freshly ground black pepper, to taste
- 1/2 cup vegetable oil (120ml)
- 1/4 cup rendered bacon fat (optional, for extra flavor!) (60ml)
- 2 tablespoons reserved frying oil (30ml)
- 2 tablespoons all-purpose flour (25g)
- 2 cups milk (480ml)
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
Instructions:
- Pound the cube steaks to about 1/4 inch thickness. This is crucial for tenderness!
- Whisk together milk, egg, hot sauce (if using), salt, and pepper in a shallow dish.
- In a separate shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
- Dip each steak in the milk mixture, then dredge in the flour mixture, pressing to ensure even coverage. Dip back in the milk, and back in the flour mixture. Double-dredging gives you a superior crust.
- Heat vegetable oil (and bacon fat, if using) in a large skillet over medium-high heat until shimmering. (About 350°F/175°C if you're using a thermometer).
- Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan.
- Fry for about 3-4 minutes per side, until golden brown and crispy and the internal temperature reaches 145°F (63°C).
- Remove the steaks from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
- Leave a couple tablespoons of oil in the pan. Whisk in flour until smooth. Cook for a minute or two. Slowly whisk in milk until smooth. Simmer until thickened, stirring constantly. Season with salt, pepper, and a pinch of nutmeg.
- Serve the chicken fried steak hot, topped with gravy (if desired).