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Chicken-Fried Cube Steaks

2-1/2 cups all-purpose flour, divided
2 tablespoons pepper
1 to 2 tablespoons white pepper
2 tablespoons garlic powder
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cups buttermilk
2 cans (12 ounces each) evaporated milk
8 beef cube steaks (4 ounces each)
Oil for frying
1 teaspoon Worcestershire sauce
Dash hot pepper sauce

In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another
bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set
aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating
well. Repeat. In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at
a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until

Printed from tasteofhome.com May 12, 2008

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Chicken-Fried Cube Steaks cont.

coating is crisp and met is no longer pink. Remove steaks and keep warm.
Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into
drippings until smooth. Cook and stir over medium heat for 5 minutes or until
golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and
stir for 2 minutes. Add Worcestershire sauce and hot pepper sauce. Serve with
steaks.

Yield: 8 servings (4 cups gravy).