Nana discovered this recipe by accident.  One time when frying, she ran out of all-purpose flour, so she used self-rising flour.  The batter turned out crispy and didn’t seem to fall off.  Now, if she doesn’t have self-rising flour nearby, she just adds 1 ½ teaspoons of baking powder to each cup of all-purpose flour.


  • 1 ½ cups buttermilk
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 pieces cubed steak


For the dredge

  • 2 cups self-rising flour
  • 1 teaspoon salt
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • oil for frying


  • Whisk together buttermilk, flour, salt, and pepper.
  • Add steak to this mixture and completely cover. Let marinate for 15 to 20 minutes.
  • Mix self-rising flour with next 5 seasonings.
  • Remove steak from buttermilk mixture one piece at a time and dredge in self-rising flour mixture. Lay steak on parchment paper until ready to fry.
  • Heat 2 inches of oil in a cast iron skillet to 350 degrees Fahrenheit.
  • Fry steak 2 to 3 pieces at a time for about 3 minutes on each side or until golden brown.
  • When done, lay steaks on paper towels to drain oil.