Eat It

Instructions

1

Pound the cube steaks to about 1/4 inch thick.
2

Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. In a separate bowl, whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture. In another bowl, whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture.
3

Coat steaks in dry mixture, then wet, then dry again.
4

Adjust an oven rack to the middle position and preheat the oven to 350Â°F. Heat the shortening or oil to 425Â°F in a 12-inch straight-sided cast-iron pan over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
5

One piece at a time, transfer the coated steak to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place in the pan. The temperature should drop to 300Â°F; adjust the heat to maintain the temperature at 300Â°F for the duration of the cooking. Fry until itâ€™s a deep golden brown on the first side, about 6 minutes; do not move it or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the steaks with tongs and cook until the second side is golden brown, about 4 minutes longer.
6

Transfer the steaks to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150Â°F and the legs register 165Â°F, 5 to 10 minutes; remove the steaks to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serveâ€”or, for extra-crunchy fried steak, go to step 7.
7

Place the plate of cooked steaks in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400Â°F. Add the steaks and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.

Ingredients

Instructions