Chicken-Fried Steak

By allie5jones

Ingredients

• 4 (4-oz.) cubed steaks
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 38 saltine crackers, crushed (about 1 sleeve)
• 1 1/4 c. all-purpose flour, divided
• 2 tsp. salt, divided
• 1 1/2 tsp. ground black pepper, divided
• 1/2 tsp. ground red pepper
• 1/2 tsp. baking powder
• 4 3/4 c. milk, divided
• 2 large eggs
• 1 c. peanut oil

Details

Servings 4

Preparation

Step 1

Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside. Combine crackers, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 2 to 3 minutes. Turn and fry 2 to 3 minutes or until golden. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225 degrees oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining 4 cups milk, 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon pepper. Add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat, 10 to 12 minutes or until thickened. Serve over steaks and mashed potatoes.