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Chicken-Fried Steak and Gravy
 

¼ t salt ¼ t pepper  4 or 5 (4 oz.) cube steaks 38 saltine crackers (1 sleeve), crushed  1¼ c all purpose flour, divided ½ t baking powder 2 t salt, divided 1½ t black pepper, divided ½ t ground red pepper 4¾ c milk, divided 2 large eggs 2 to 3 c peanut oil fresh chopped parsley (optional) Salt and pepper steaks on both sides. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt,½ teaspoon black pepper, and red pepper. Whisk together ¾ cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Heat oil in a heavy (preferably cast iron) 12 inch skillet to 360° F. 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. Drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining ¼ 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, until thickened. Serve gravy with steaks. Serves 4.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.