• For the Steak
• Add flour, cayenne, baking powder, salt, and pepper to a shallow bowl. I find bread pans are the perfect size for this. Stir the ingredients together.
• To another bowl, whisk the eggs and then whisk in the buttermilk.
• With each piece of meat, dredge into the seasoned flour mixture, dip in the buttermilk mixture, and then dredge back through the flour. Place the breaded meat onto a wire rack set over a cookie sheet until you are ready to fry.
• In a cast iron skillet, heat the lard or oil until it reaches about 375° F, or until it is shimmering. In batches, fry the meat over medium-high heat, until the edges are crispy, about 3 minutes. Flip the meat and fry another 2 to 3 minutes. Remove to another cooling rack set over a baking sheet to drain excess oil. Cover with foil or place into a 200°F oven while you make the gravy.

For the Gravy

• Melt the butter and oil in the cast iron skillet with the steak drippings. Add the mushrooms. Sauté until the mushrooms have lost their moisture and the pan begins to get a little dry. Add the flour and cook for about 2 minutes. Add the broth and continue to cook until the gravy is the consistency you like. Season with salt and pepper.
• Serve the chicken fried steak over mashed potatoes and top with mushroom gravy. Garnish with the parsley. Add a sprinkle of paprika or a dash of hot sauce if desired.