1 pound cubed steak (aka swiss steak or minute steak), cut into 4 equal steaks
1 1/2 cups all-purpose flour
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 large egg
1/2 cup buttermilk
1/2 tsp baking powder
1/4 tsp baking soda
1 cup peanut oil
CREAM GRAVY:
3 TBSP leftover oil from frying the steaks
3 TBSP all-purpose flour
1/2 cup chicken stock
1 cup whole milk
salt & freshly ground black pepper
DIRECTIONS
MAKE THE STEAKS:
Whisk together the flour, kosher salt, black pepper, and cayenne in a large shallow dish then set aside.
In a separate large shallow dish whisk the egg, buttermilk, baking powder, and baking sode then set aside.
Set a wire baking rack onto a baking sheet and set aside.
Pat the steaks dry with a paper towel then season the steaks with a little salt & pepper.
Working one at a time coat the steaks in flour and shake off the excess then dip into the egg mixture, make sure it is well coated then allow the excess to drip off. Coat the steak once again in the flour then place on the wire rack and continue until all the steaks are coated.
Heat the oil in a deep skillet over medium-high heat until it shimmers.
Working in batches of two, carefully lower the steaks into the hot oil and fry until golden brown, turning over once. Should take about 3 minutes per side.
Place the fried steaks on a paper towel lined plate then cook the remaining two steaks the same way.
MAKE THE GRAVY:
Pour off all but 3 TBSP of the frying oil in the skillet.
Turn the heat to medium then stir in the 3 TBSP of flour and continue to stir until the flour begins to brown, about 2 minutes.
Pour in the chicken broth and milk, and stir often, until the gravy thickens, about 2 more minutes.
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