1cupbuttermilkreserve 1/3 for drizzling into flour
2cupsAP flour
2tspkosher salt
2tsppaprika
2tspblack pepper
1 1/2tsponion powder
1 1/2tspgarlic powder
1tspbaking powder
1/2tspcayenne pepper
oil for frying
For the gravy:
1/4cupoil from frying chicken
1/4cupAP flour
2 1/2cups whole milk
salt and pepper
For the potatoes:
4russet potatoes
1/4cupbutter
milk, salt, pepper as needed
Instructions
For the steak:
Place one trimmed steak a time in a ziploc and use a meat tenderizer to pound it to 1/8 inch thick. Season with salt and pepper and repeat with other steaks.
Place cornstarch on a plate. Whisk egg and 2/3 cup buttermilk in a shallow bowl. Whisk together the flour and spices and drizzle the other 1/3 cup buttermilk over while tossing gently with a fork. You are just trying to create some small clumps, not mix the buttermilk in fully.
Dip the steak in cornstarch, then into the egg mixture, then into the flour mixture. Press the flour mix to the steak to adhere well. Place onto a wire rack and repeat with the other steaks. Allow to rest for 10 minutes and then fry in 350 degree oil for about 4 minutes total until browned and crisp all over. Drain on paper towels. Season with more salt to taste.
For the potatoes:
Peel and cut into large pieces. Cover with water and boil for 30 minutes until fully tender. Drain and mash with butter, salt, and enough milk or cream to make creamy.
For the gravy:
Put the 1/4 cup oil in a saucepan over medium and add the flour. Whisk for a minute or two, then slowly pour the milk in while whisking to prevent lumps. Season with salt and pepper as needed and simmer until thickened. Serve over the potatoes and steaks.