Tuesday, July 9, 2013

Chicken-Fried Steak...It's What's for Dinner!

With a house full of men this meal became an instant hit and it's easy to make too! When in a rush to get dinner on the plate give this southern dish a try!


Makes 4 servings
Prep:  10 Min; Cook: 30 Min

1/4 teaspoon salt                                            1 1/2 teaspoons ground black pepper, divided                                  
1/4 teaspoon ground black pepper                     1/2 teaspoon ground red pepper              
4 (4 ounce) cube steaks                                  4 3/4 cups Milk, divided
38 saltine cracker (1 sleeve), crushed               2 large eggs          
1 1/4 cups all-purpose flour, divided                 3 1/2 cups peanut oil ( I used canola oil)       
1/2 teaspoon baking powder                                              
2 teaspoon salt, divided      

1.  Sprinkle salt and pepper evenly over steaks.  Set aside.
2.  Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper,
     and red pepper.
3.  Whisk together 3/4 cup milk and eggs.  Dredge steaks in cracker crumb mixture; dip in milk
     mixture, and dredge in cracker mixture again.
4.  Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10
     minutes.  Turn and fry 4 to 5 minutes more 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.
5.  Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon back pepper, and 4 cups milk.
     Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly,
     10 - 12 minutes or until thickened.  Serve gravy with steaks and mashed potatoes if desired.

Recipe found in The Best Of Southern Living cookbook.

1 comment:

  1. Looks yummy and I love the portion sizes on the plate!


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