Chicken-Fried Cube Steaks

• 2-1/2 cups all-purpose flour, divided
• 2 tablespoons pepper
• 1 to 2 tablespoons white pepper
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• 1-1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 cups buttermilk
• 2 cans (12 ounces each) evaporated milk
• 8 beef cube steaks (4 ounces each)
• Oil for frying
• 1 teaspoon Worcestershire sauce
• Dash hot pepper sauce

1. In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat.
2. In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm.
3. Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.

flour, pepper, white pepper, garlic, paprika, salt, ground cumin, cayenne pepper, buttermilk, milk, beef, worcestershire sauce, hot pepper

Taken from www.tasteofhome.com/recipes/chicken-fried-cube-steaks/ (may not work)