Chicken-Fried Steak With Gravy

Directions

1. Place steaks between 2 layers of plastic and pound to a thickness of ¼ inch.
2. In a shallow bowl or pie plate, place 1 ½ cups flour, cornstarch, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt, and pepper. In a second shallow bowl, combine baking powder, baking soda, 1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 2 teaspoons salt. Add buttermilk, hot sauce, egg, and minced garlic; stir to combine.
3. Heat shortening in a deep cast-iron skillet to 325°F/165°C. Place a wire rack over a sheet of parchment paper.
4. While the shortening 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.
5. 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.
6. Drain fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat and add the reserved oil. Whisk in the remaining ¼ cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
7. 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 kosher salt and remaining pepper. Transfer steaks to a platter and pour gravy over top. Serve immediately.