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1
Preheat the oven to 200 degrees F.
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2
For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend.
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3
In a second medium bowl, whisk together the buttermilk, egg and mustard.
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4
Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess.
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5
Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour.
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6
Place the steaks on a wire rack set over a baking sheet.
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7
Let sit for 10 minutes to allow the breading to form a dry crust.
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8
Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center.
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9
Add the steaks and cook until golden brown on the bottom, about 2 minutes.
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10
Flip, and cook another 2 minutes.
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11
Remove to a wire rack set over a baking sheet and keep warm in the oven.
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12
Do not discard the frying oil.
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13
For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder.
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14
Slowly pour in 1/3 cup of the hot frying oil.
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15
Whisk until well combined.
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16
For the sandwich: Spread the bottom of each kaiser bun with mayonnaise.
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17
Add a steak, some sauce, and then some pickles.
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18
Secure the bun top with two skewers.
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19
Slice in half and serve.
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20
EAT CAREFULLY!!!
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21
This is HOT chicken-fried steak!
