4 tenderized round or cubed steaks
2 cups buttermilk
1 (9 oz.) box Zatarain's Chicken Fry Seasoning
3 eggs
coarsely ground black pepper, to taste
2 cups cooking oil (canola), for frying

The day before cooking, marinate the steaks with buttermilk in a Ziploc bag, deflating all of the excess air before sealing. Set in the refrigerator overnight.

When ready to cook heat oil in frying pan until piping hot. while waiting for this, whip 3 eggs with coarse ground black pepper in a medium sized bowl. Also empty Zatarain's in another bowl. Breading trays are great for this.

Remove steaks from buttermilk. Coat thoroughly with eggs. Remove from eggs and batter with the Zatarain's. I prefer to use my hands while doing this and squeeze the seasoning into the steak, until all of the pores in the meat are full up with batter.

Place into frying oil and fry until crisp and slightly browned (this just takes a few minutes, flipping the meat half way through the cooking process). You have to make sure that the oil is super hot or your finished product will be greasy.

When removed from heat, hold meat above oil for about 30 second so all of the oil runs off of it. I usually place the meat on a paper sack, or a mound of paper towels.

GRAVY:

1 (2 3/4 oz.) pkg. Pioneer peppered gravy mix
2 cups water

For gravy, per package instructions, mix gravy with 1/2 cup cool water. Bring to boil 1 1/2 cups water. Once water is boiling introduce mixture into the water. Reduce heat and simmer for a couple of minutes, stirring occasionally, as not to scorch. Remove from heat. As the gravy cools, it will thicken. Top steaks with gravy and enjoy!

I usually make a mess of fresh mashed potatoes for a good side, along with some fresh green beans cooked with a few slices of bacon, onion, and salted butter.

Note: Zatarain's brand is big in the south. This is, by far, the best chicken fry seasoning I have found! Louisiana brand makes some as well, but haven't tried it yet.

Serves 4. Recipe may be doubled.

Submitted by: Quinten Higgins