Country Fried Steak

Two 8 oz cubed steaks, chuck or sirloin

Flour dredge:

2 cups all purpose flour
2 tsp kosher salt
2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika

Wet dredge:

2 eggs
1.5 cups buttermilk
1 tbsp hot sauce

Canola oil (for frying)

White pepper gravy:

1/4 cup reserved frying oil
1/4 cup all purpose flour
2.5 cups warm milk
1 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1 tsp white pepper

1. Preheat about 1/4 inch of oil in pan to 350 degrees. Pat steaks dry and season both sides with salt and black pepper. Prepare the dry dredge ingredients and the wet dredge ingredients by combining and mixing together in separate bowls.

2. Dredge each steak in the dry mix, then the wet mix, then the dry mix again, fully coating and shaking off excess each time. Let steaks set for 5-10 for breading to adhere

3. Fry in oil about 3-5 minutes per side, until steaks are golden brown and crispy. Set steaks aside to cool on a wire rack or paper towel lined plate

4. Discard all but 1/4 cup of frying oil, reduce heat to medium, and add 1/4 cup four. whisk together and cook for about 2 minutes, continuously whisking to prevent burning. Slowly whisk in warm milk then add salt, black pepper, white pepper, and garlic powder. Let simmer for about 5 minutes after all milk is added (reduce heat to allow for a low simmer if necessary)

5. Add a splash more milk if gravy is too thick. Serve over steak and garnish with fresh chives