MAKING:

1.Prepare seasoned flour by combining flour, salt, ground black pepper, garlic powder, paprika, onion powder. Stir until well combined.

2.Place seasoned flour in a large shallow container.

3.Pour buttermilk in a shallow dish.

4.Batter steak by dusting with seasoned flour. Shake off the excess, then dip into the buttermilk. Shake off excess buttermilk and then place back into the flour. Coat well with flour and then shake off. Place battered steak on a wire rack on a baking sheet. (this will help the crust dry out a bit, and result in better crust). Complete the with the remaining pieces of meat.

5.Add about 3 inches of oil into a skillet. Heat skillet until the oil gets to about 350 degrees.

6.Place meat one or two pieces at a time in the oil, and cook the meat. Do not touch the meat until the top of it looks like it is beginning to cook and brown.

7.Turning the meat too early will mean the crust may fall off. This may take about 7 to 8 minutes for the first side, and about 3 to 4 minute for the remaining side. Remove from oil and drain.

FOR THE WHITE GRAVY:

8.You may want to use the Pioneer gravy mix. If not, please see the gravy mix below. Since this gravy is traditionally white, we are not using any beef drippings-In a small pot add 2 tablespoons of butter over medium heat.

9.When the butter melts completely add the flour. Cook the flour for about 1 minute.

10.Add 1 3/4 cup of whole milk. Stir until the mixture thickens.

11.Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

SERVING:

12.Serve and enjoy!