Slice tenderized sirloin against the grain, in ½-inch by 3-inch strips.
In a large bowl, mix together egg, buttermilk, and Worcestershire. Add sirloin strips. Cover and refrigerate for 2 hours.
Stir together flour with the spices. Remove strips and from buttermilk and wipe off excess buttermilk. Dip each strip in seasoned flour mixture and fully coat. Place onto a sheet of parchment. Allow steak to rest at least 10 minutes for the breading to adhere to the steak.
Heat 2 inches of oil in a dutch oven or high-sided skillet, over medium heat, until it reaches 375 degrees.
In batches, place steaks in hot oil and cook 1-2 minutes on each side, until brown. Use a thermometer to monitor temperature, and turn the heat up, if needed, to maintain cooking temperature once steaks have been added.
Remove steaks to a paper towel-lined plate and cook remaining batches. Steaks can be kept on a baking sheet in a 200-degree oven to stay warm while you are cooking the other batches.
Serve hot with your favorite dipping sauce, like BBQ, honey mustard, or ranch.
Calories are based on an estimation of 10% oil absorption. Actual oil absorption will vary depending on temperature, time, and oil type.