Chicken Fried Steak with Sausage Cream Gravy

Fill a large cast iron skillet with 1-inch of vegetable oil and preheat to 360ºF. Line a baking sheet with a baking rack and set aside.

In a medium bowl combine the paprika, onion powder, garlic powder, and cayenne pepper. Set aside until ready to use.

Prepare your breading station with three baking dishes. In the first baking dish add the cornstarch. In the second baking dish add the buttermilk, eggs, kosher salt and freshly ground black pepper. In the third baking dish add all-purpose flour, rice flour and half of the spices.

Season both sides of the pounded steaks with salt and pepper and the remaining spice mixture.

Dredge the steaks in cornstarch, coating both sides, then dredge in the buttermilk mixture. Dredge in the seasoned flour mixture and gently place in the preheated oil. Fry until golden brown and crispy, about 2-3 minutes per side.

Remove to the prepared baking sheet and repeat until all steaks are fried.

Serve with a side of creamy mashed potatoes, sausage gravy, white bread, onions and pickle chips.

In a medium saute pan over medium-high heat, warm the olive oil. Add the sausage and use a wooden spoon or potato masher to break into very small crumbles. Cook until sausage is deeply browned, about 3-4 minutes.

Sprinkle the flour and cayenne on top of the sausage and stir to coat, allowing flour to toast for 1 minute.

Slowly add in the milk, continuously whisking until smooth.

Season with salt and pepper to taste and cook until gravy has thickened slightly, about 4-5 minutes.