Chicken-Fried Steak is a Southern favorite that consists of steak dredged in a cracker-crumb mixture and then fried. This homestyle dish is great topped with gravy and served with mashed potatoes.
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4-ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley
How to Make It
Sprinkle salt and pepper evenly over steaks. Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
No Southerner would mix their flour with milk, then add it to the drippings and I can't believe, without going through my cookbooks from SL, that this was the original published recipe. When you heat up the drippings, THEN add only the flour and cook in the drippings for five or so. One must cook the flour before adding the liquid. That's why so many here hate the gravy. It makes all the difference in the world.
Excellent Recipe... and pretty easy to make. I made (Actually my husband made it) it the second time on Super Bowl Sunday but instead of using full chicken breast we made chicken fingers.... What was nice about the chicken fingers is you didnt have to use as much oil for this...
This is a must try recipe...
First time making & the steak was delish.
The gravy on the other hand was not. Don't know what I did wrong, this is not rocket science! Gravy wouldn't thicken, had to add more flour mixed with a little milk. It turned out sweet in spite of adding quite a bit of salt. Will be making the steak again, but looking for another gravy recipe.
Made this several times for family and for my book & dinner club. Also subbed chicken breasts (pounded to uniform thickness) to make CFChicken. Gravy is delicious, and I'm sure the peanut oil and drippings are what makes the difference. My favorite skillet for making this is a huge cast iron one I bought at Academy Sports.
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