Special equipment: a frying thermometer
For the Cajun spice rub: Stir together the garlic powder, paprika, oregano, thyme, cayenne, onion powder, black pepper, salt and red pepper in a bowl. Set aside.
For the chicken-fried steak: Sandwich the steak between 2 pieces of plastic wrap, then pound to 1/4-inch thickness and sprinkle all over with 2 teaspoons Cajun spice rub.
Place the buttermilk in a large shallow pan and put the steak in the buttermilk, turning to coat. Cover and refrigerate 8 hours or overnight.
In a large Dutch oven bring several inches oil to 300 degrees F. Remove the steak from the buttermilk and dredge in the Wondra.
Fry the steak, without turning, until golden brown and crisp, 7 to 10 minutes.
For the sausage gravy: Heat a cast iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the meat with the back of a wooden spoon, until cooked through, about 3 minutes. Transfer cooked meat to a bowl and leave the fat behind in the skillet. Leave the heat on.
Add the onions, butter and 1 teaspoon Cajun spice rub to the skillet and cook until the onions are translucent, 5 to 7 minutes.
Add the flour and cook, whisking to incorporate all the flour, about 3 minutes (do not let brown). Add the stock and bring to a simmer, whisking occasionally. Simmer 5 to 7 minutes.
Add the sausage back in along with the heavy cream and bring to a simmer, then immediately turn off the heat. Spoon over the chicken-fried steak and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Estelle's Southern Cuisine, Boston