CHICKEN FRIED STEAK
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
2.5 cups canola oil for frying
Pound the steaks to about 1/4-inch thickness.
Place 2 cups of flour in a shallow bowl.
Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic.
Dredge each steak first in the flour, then in the batter, and again in the flour.
Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C).
Fry the steaks until evenly golden brown, 3 to 5 minutes per side.
Place fried steaks on a plate with paper towels to drain.
Serve with gravy of your choice.