• Line a baking sheet with paper towels and place a wire rack over the top.
• Pound the steaks to about 1/4-inch thickness.
  2 pounds beef cube steaks
• In the first breading tray or shallow bowl, combine 2 cups of flour, baking powder, baking soda, pepper, and salt.
  2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon black pepper, 3/4 teaspoon salt
• In a second breading tray or shallow bowl, whisk together the buttermilk, egg, hot sauce, and garlic.
  1 1/2 cups buttermilk, 1 large egg, 1 Tablespoon hot sauce, 2 cloves garlic
• Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• In a deep cast-iron skillet, heat enough oil to come about an inch up the sides over medium heat to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on wire rack over paper towels.
  canola or vegetable oil for frying

Milk Gravy:

• Drain the oil from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the 1/4 cup of flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the roux. Cook for a moment, until the flour smells like pie crust, then begin whisking in the milk. Raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.
  1/4 cup all-purpose flour, 4 cups whole milk, Kosher salt and freshly ground black pepper to taste