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.