1 cup buttermilk
1 large egg
Kosher salt
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or peanut oil
For the Cream Gravy
2 tablespoons unsalted butter
1 small onion, diced
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 tablespoons all-purpose flour
1 cup whole milk
¾ cup heavy cream
Kosher salt and freshly ground black pepper
- Combine the paprika, black pepper, garlic powder,
oregano, and cayenne in a small bowl and mix
thoroughly with a fork. - Place each steak on a cutting board and score at 1-inch
intervals against the grain, cutting ¼ inch deep into the
meat; flip and repeat. One at a time, sandwich each steak
between two pieces of plastic wrap and pound with a
meat pounder or the bottom of a heavy skillet until
approximately ¼ inch thick. - Whisk the buttermilk, egg, 1 tablespoon salt, and 2
tablespoons of the spice mixture in a large bowl. Add the
steaks and turn to coat. Transfer the contents of the bowl