1- Heat vegetable oil to 375 degrees in a large cast iron or electric skillet.

2- Cut cube steaks into squares and stack on a plate lined with paper towels, adding layers of paper towels to absorb excess liquid. Pat dry.

3- Prepare the dredging station: place 1 ½ cups of flour in one large bag, and 1 ½ cups of flour along with all spices and seasonings (seasoning, garlic salt, black pepper, onion powder, crushed red peppers, parsley flakes) in another bag. Whisk eggs, hot sauce, and buttermilk in a medium bowl.

4- Pat dry steak bites again, coat them in the plain flour bag, dip in the egg mixture, then coat in the seasoned flour bag.

5- Fry in hot oil until golden brown on both sides.

6- After frying, place bites on a paper towel-lined plate and keep warm in a 175-degree oven while frying the rest.

7- Repeat the coating and frying process for remaining steak bites.

8- Serve with favorite country gravy.

First Step: Prepare your workstation by gathering all ingredients and equipment. Slice the cube steak into bite-sized pieces to ensure quick, even cooking.

Second Step: In a shallow bowl, combine the all-purpose flour, salt, black pepper, and garlic powder. In a separate bowl, whisk together the eggs and buttermilk to create the wet batter.

Coating just before frying helps keep that crispiness, as one of my favorite tricks shows!