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Chicken-Fried Steak
Anyone who has traveled the deep south
knows that there are two "secrets" to the perfect chicken-fried steak; pounding
and saltines. See what I mean by trying this savory and mouthwatering
stick-to-your-ribs meal. Accompanied by mashed
potatoes and homemade biscuits, skip the
veggies for the night. Enjoy!
Your Host, Brad
1/4 tsp salt
1/4 tsp pepper
4 (4 ounce) cube steaks
1 sleeve of crushed saltines
1 1/4 cups all-purpose flour, divided as below
1/2 tsp baking powder
2 tsp salt, divided
1 1/2 tsp ground black pepper, divided
1/2 tsp ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Sprinkle salt and pepper over steaks and set aside.
Combine the crushed cracker crumbs, 1 cup flour, baking powder, 1 tsp salt, 1/2 tsp
black pepper and red pepper. Whisk together 3/4 cup milk and the eggs. Dredge
Steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil into a large (12 inch) skillet; heat to 360°
(medium-high). (Do not use a nonstick type skillet; you'll want the good stuff on
the bottom later).
Fry the steaks 10 minutes. Turn over and fry 4 to
5 minutes more or until they are golden brown. Remove to a wire rack over a baking
sheet to "drip dry". Keep the steaks warm in a moderate oven.
Drain oil from skillet reserving 1 tablespoon drippings
and all the cooked bits left in there. Whisk together remaining 1/4 cup flour, 1 tsp
salt, 1 tsp black pepper, and 4 cups milk. Pour mixture into reserved drippings in
skillet; cook over medium-high heat, whisking constantly, about 10 minutes or until
thickened. Serve gravy with the steaks and mashed potatoes.
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