Directions

• Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
• Place 2 cups flour in a shallow pan.
• Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.
• Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
• While the shortening 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.