Chicken-Fried Steak

Grab two sheets of baking parchment. Trim the fat cap from your sirloin steaks and sandwich the meat between the two parchment sheets. Use a rolling pin or heavy based pan to bash the steaks out until they’re very thin.

Combine the bread flour and chicken, cayenne, garlic and onion powders in a bowl and season generously with salt and lots of black pepper. Crack the eggs into a large bowl and season with salt and the Cholula hot sauce. Whisk together.

Dredge the steaks with the dry flour mix and then pass through the beaten egg and then move back into the dry mixture. Press the flour into the steaks, adding a little extra egg mixture to help improve the texture. Make sure you get lots of crackled texture on the dredge by scrunching the steaks in the flour like you might with fried chicken. Dust a tray with some of the flower mixture and lay the breaded steaks on top. Let them rest for 10-15 mins to set the crust.

While the steaks rest, make the gravy. Add the butter to a small saucepan and set over a medium heat. Melt and then tip in the flour. Whisk the flour through the butter and cook for 6-7 mins until toasty and lightly browned. Add the chicken stock, whisking constantly, until fully incorporated and then bring the whole lot to the boil. Season with salt, pepper and more chicken powder to taste. Keep warm.

Working in batches, shallow fry the breaded steaks in vegetable oil at around 180°C until golden brown and super crispy. They should take about 3-4 mins per side. Darin on kitchen paper and keep warm in a low oven while you fry the remaining steaks.

Add warm mash and steamed corn (if using) to plates before topping with a chicken fried steak and a healthy ladle of piping hot gravy. Finish with a few extra twists of pepper before getting stuck in.