| 4 (½ lb) beef cube steaks | 1 tbsp hot pepper sauce |
| 2 ¼ cups all-purpose flour, divided | 1 large egg |
| 2 tsp baking powder | 2 cloves garlic |
| 1 tsp baking soda | 3 cups oil for frying |
| 1 tsp black pepper | 4 cups milk |
| ¾ tsp salt | salt and pepper to taste |
| 1 ½ cups buttermilk |
Place steaks between 2 layers of plastic and pound to a thickness of ¼ inch.
Place 2 cups flour in a shallow bowl.
Stir together baking powder baking soda, 1 tsp pepper, and ¾ teaspoon salt in second shallow bowl. Add buttermilk, hot sauce, egg, and garlic; stir to continue.
Heat oil to 325°F. Place a wire rack over a sheet of parchment paper.
While oil 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.
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.
Drain fat from the skillet, reserving ¼ cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
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 salt and pepper.