Signature Chicken Fried Steak

Directions

1. Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.

2. Place 2 cups flour in a shallow bowl.

3. Stir together baking powder, baking soda 1 teaspoon pepper, and Lane’s Signature Rub. Add buttermilk, One legged chicken sauce, egg, and garlic; stir to combine.

4. Heat oil in a deep cast-iron skillet to 165c or 325f. Place a wire rack over a sheet of parchment paper.

5. While the oil is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.

6. Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.

7. Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

8. Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.

9. Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with Lane’s Signature.

10. Transfer steaks to a platter and pour gravy over top.

11. Serve with Mash Potatoes or Chips.