Chicken Fried Steak
My GA friends love it and ask for it all the time. My husband said it was the best!
I am guessing on the time element. But it does get messy what with the pan frying and keeping warm in the oven. BE CAREFUL NOT TO BURN THEM....
4 - 4 ozcube steaks
1-1/4 call purpose flour, divided
1/2 tspbaking powder
2 tspsalt, divided
1-1/2 tspground black pepper, divided
1/2 tspground red pepper
4-3/4 cmilk (whole), divided
3-1/2 cpeanut oil
How to Make Chicken Fried Steak
- Sprinkle salt and pepper evenly over steaks. Set aside.
- Combine 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 eggs. Dredge steaks in cracker crumb mixture (push firmly into cracker crumbs (helps steak from shrinking as it cooks), dip in milk mixture, and dredge in cracker mixture again
- Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a non-stick skillet.) I use cast iron
- Fry steaks 10 minutes or until you see juice oozing out of the top. 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-degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in a 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.