Prep Time: 10 minutes | Cook Time: 30 minutes
For The Steak
- 4 1/2-lb beef cube steaks
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups buttermilk
- 1 egg, beaten
- 2 Tbsp hot sauce
- vegetable oil for frying
For The Gravy
- 1/4 cup all-purpose flour
- 4 cups milk
- salt and pepper to taste
Pound the steaks if needed. In a large bowl combine the flout, baking powder, baking soda, paprika, cumin, cayenne, salt, and black pepper.
In a smaller bowl mix together the buttermilk, egg, and hot sauce.
Dredge the steak in the flour mixture, then the buttermilk mixture, then the flour mixture again. Set on a baking sheet and let sit 10 minutes.
Heat about 1/2-inch of vegetable oil in a large skillet and fry the steaks until golden brown on both sides, about 10 minutes total. Remove from pan and let drain on a wire rack.
Drain the oil from the pan, reserving about 1/4 cup of oil. Return to the pan and whisk in flour, cooking for 2 minutes. Stir in the milk slowly and bring to a simmer, cooking until thick, about 8-10 minutes. Season to taste and spoon over steaks to serve.
You might have to work in batches to fit all of the steaks in the pan. Cover with foil to keep warm.
If you do not have buttermilk you can always substitute it by using 1 1/4 cup of milk with 2 Tablespoons of lemon juice. Let sit for 10 minutes before using.
Serve this Southwestern Chicken Fried Steak with Peanut Butter Pie as dessert!