- You will need to set up a breading station before you get started. Use a 9×13 baking pan for dry ingredients (flour, salt, black pepper and garlic) and a 9×9 pan for buttermilk. You will need a dry hand and a wet hand for each pan as you work.
- Place 1/2″ of oil in a large cast iron skillet or 2 smaller ones. Another option is to deep fry for more even browning but less flavor. Oil should be hot, 350F for the fryer. When frying with the skillet, it’s best to let them heat up slowly on medium heat.
- To start the breading process, place cube steak in the flour, pat them out until they grow by 1 1/2 to 2 times while coating them evenly. Be sure it is covered all over with flour mixture; this is what forms the seal while it is cooking.
- Dip the floured steak into the buttermilk, covering evenly and returning it to the flour mixture and again patting it carefully.
- You can fry them and place them in an oven for holding while finishing the others. Never stack fried foods; this develops steam and will ruin the crust.