For the flour dredge, mix together in a shallow bowl, whisk the flour, 1 teaspoon pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, cayenne, and sage.
In a separate shallow bowl, whisk the buttermilk, hot pepper sauce, and egg.
Pat the steaks dry with a paper towel. Season to taste with salt and pepper. Allow to stand for 5 minutes, than pat dry again with a paper towel.
Dredge the steaks in the seasoned flour mixture, shaking off any excess. Then dredge in the buttermilk mixture, allowing excess to drip off. Dredge in the flour mixture again, shaking off excess. Place the breaded steaks on a sheet pan and press any remaining flour mixture onto the steaks, making sure that each steak is completely coated. Let stand for 10 minutes.
Place steaks in the air fryer basket. Lightly coat with vegetable oil spray. Set the air fryer to 400°F for 8 minutes, carefully turning steaks and coating other side with vegetable oil spray halfway through the cooking time.
Meanwhile, for the gravy: In a small saucepan, melt the butter over low heat. Whisk in the flour, pepper, salt, and garlic salt, continually whisking.
Slowly add the milk, whisking constantly. Turn the heat to medium and cook, whisking occasionally, until thickened.
Use a meat thermometer to ensure the steaks have reached an internal temperature of 145°F. Serve the steaks topped with the gravy.
Let the steaks sit for 5 minutes after seasoning and patting dry, and before dredging.
Flip steaks over at 4 minutes of fry time and lightly spray the other side for even crispiness!
Can use chicken instead of cube steak. Use chicken breast, butterfly them, use plastic wrap and a mallet to make them into thin cutlets and follow the recipe.
If you want a lower carb version of this recipe, you could use a combination of almond flour and grated Parmesan cheese.
Air Fryer Chicken Fried Steak https://twosleevers.com/air-fryer-chicken-fried-steak/