Chicken-Fried Steak - cooking recipe

Ingredients

1 (2 pound) round steak, 1/2 inch thick and tenderized by the butcher
2 Cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. freshly-ground black pepper
3/4 tsp. salt
1 1/2 Cups buttermilk
1 egg
1 Tbsp. Tabasco
or other hot pepper sauce
2 garlic cloves, minced
Vegetable shortening

Preparation

Cut steak into four equal portions.
Pound the portions until each is about 1/4 inch thick.
Place flour in a shallow bowl. In a second dish, stir together the baking powder and baking soda, pepper and salt, and mix in the buttermilk, egg, Tabasco and garlic.
Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast iron skillet or Dutch oven to deep fry the steaks in at least 4 inches of fat.
Bring the temperature of the shortening to 325 degrees.
Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.
Drain the steaks, and transfer them to a platter.
Keep them warm while you prepare Gravy.
Place the steaks on separate plates and spoon mashed potatoes next to them.
Cover both generously with the gravy. Serve immediately.