In a large mixing bowl whisk together the buttermilk and eggs. Then add the paprika, garlic powder and hot sauce and whisk in.

Take the steaks and cover with plastic wrap. Pound the steaks out evenly with a meat mallet or rolling pin. Add the steaks to the buttermilk mixture and let marinate for at least an hour.

In another mixing bowl, combine the flour, cornstarch, salt, black pepper, cayanne pepper, onion powder and garlic powder, whisk together.

Remove a piece of steak from the marinade and shake off any excess. Dip the steak into the flour mixture and coat really well, pressing into the steak. Set aside on a baking tray or plate. Continue this process until all the steaks are coated. Let this rest on the side while we proceed to the next step.

Turn your oven to its warming cycle or to 200 degrees. This is so we can keep the steaks warm when they are finished while making the gravy.

Heat a large frying pan with oil over medium high heat. Once the oil is hot enough (350 degrees), fry the steak for about 3 minutes on each side. They should be golden brown. Do this in batches so you don’t overcrowd the pan.

Set the steaks on a baking sheet and place in the pre heated oven.

Take ¼ cup of the pan drippings from the pan we fried the steak in and add it to a pan over medium heat. Add in the butter and once melted, gradually add in the flour while constantly whisking. This is to create our roux. You want to keep mixing until the flour is dissolved and starts to get a light brown color.

Add in the garlic and whisk for 30 seconds. Then add in the chicken broth and continuously whisk until everything is smooth.

Turn the heat to medium high and whisk in the milk, heavy cream, paprika, salt and black pepper until everything is smooth. Once it starts to boil, reduce the heat and let the gravy thicken, stirring occasionally.

Once it’s thick, remove from the heat and serve the gravy on top of the steaks, top with some chopped parsley. I like to have mashed potatoes as a side.