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1
In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste.
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2
Add the steaks, stir to coat, and let sit 10 minutes.
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3
In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper.
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4
Remove the steaks from egg mixture and put into the paper bag.
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5
Roll the top of the bag to close, and shake until the steaks are evenly coated.
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6
This may be done in batches.
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7
Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.
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8
In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides.
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9
Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.)
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10
Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side.
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11
Remove to a serving platter and serve with Diced Potato Gravy.
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12
In a large straight-sided skillet heat 2 tablespoons butter over medium heat.
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13
Add the onions and garlic and saute until tender, about 3 minutes.
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14
Whisk in the flour, stirring to combine with the butter.
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15
Add the bay leaf and broth and bring to a simmer.
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16
Cook until slightly thickened, then add the potatoes.
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17
Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes.
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18
Season with salt and pepper, to taste.
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19
Stir in remaining 1 tablespoon of butter and the parsley.
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20
Serve poured over Sunny's Chicken Fried Steak.
