Chicken Fried Steak

Chicken fried steak is a classic Southern dish and isn't oft seen outside of that region. However, it's so easy to make and uses a minimal amount of ingredients that anybody, regardless of where he lives, can make this dish. As long as you keep flour, spices and canola oil on hand at all times, the only thing you will need to buy are cube steaks and buttermilk. Make sure to blot the steaks well when they come out of the pan - no need to ingest all that extra fat! Serve hot with buttermilk biscuits hot from the oven and if desired, make a white gravy with the leftover frying oil; spoon the gravy over your biscuits and steak.

Chicken Fried Steak (Recipe Adapted from Paula Deen)

4 small cube steaks

1 pint buttermilk

Flour, for dredging

Kosher salt

Freshly cracked black pepper

1 tsp. garlic powder, or more, to taste

1 tsp. chili powder, or more, to taste

Pour the buttermilk into a shallow dish. In a separate shallow dish, combine flour (use at least a cup), 1 - 2 tsp. kosher salt, about 1 tsp. black pepper and the garlic and chili powders. Mix well so the spices are well-incorporated.

In a large skillet with steep sides, pour in canola oil so there's about ¼" in the bottom. Heat the oil over medium-high heat but do not let it get so hot that it smokes.

Dredge the cube steaks in the buttermilk until they are completely coated; let the excess drip off, then put into the flour mixture and coat completely. Put the cube steaks into the pan (I recommend cooking two at a time) and cook until the steaks are golden brown and crisp on the outside; cooking times will vary, so you must keep an eye on these or they will burn in an instant.

When the steaks are done, put them on a plate lined with paper toweling so some of the oil can be absorbed. Blot the tops of the steaks with more paper toweling, then plate immediately and serve with sides of your choice.

Serves 4