Chicken Fried Steak with White Gravy

4 cube steaks, pounded flat with a meat tenderizer

1 1/2 to 2 C oil for frying

FOR THE DRY DREDGE:

2 C flour

1 t baking soda

1 t baking powder

1 t salt

1/2 t pepper

1 t onion powder

1 t dry mustard

Whisk the dry ingredients together in a pie plate or shallow bowl.

FOR THE WET DREDGE:

1 1/2 C buttermilk

2 t minced garlic

1 T Franks or similar hot sauce

1 T Tobasco

1 egg

Whisk these wet ingredients together in a pie plate or shallow bowl.

FOR THE WHITE GRAVY:

1/4 C flour

3 C whole milk

1 T kosher salt

1 T pepper

Heat the oil in a heavy bottom skillet. It should be about 1 1/2 to 2 inches deep and 325 degrees F. Dip each tenderized steak into the dry mixture, coating it well and using your hands to press the flour into the meat. Shake off the excess then dip it into the wet mixture, coating both sides. Then place it back into the dry dredge, again, coating well and pressing the flour into the meat. Shake off the excess and place in the hot oil. Fry for 2 to 3 minutes and then flip. Cook an additional 3 to 4 minutes until steak reaches 140 to 160 degrees F.

To make the gravy, remove all but 1/4 C of the hot grease from the skillet, leaving the brown bits (fond) on the bottom. Whisk in the flour to make a roux and cook that, whisking constantly, until golden and flour is no longer raw. Start by whisking in 2 C of the milk. Cook while whisking for a minute and let it marry. Add the remaining cup of milk and keep whisking until the gravy thickens. Season with salt and pepper. Plate the fried steaks and pour the gravy over the top.