CHICKEN FRIED STEAK
I found this recipe in a magazine at the doctor's office some years ago and haven't seen it anywhere since... I have used it so many times and it turns our wonderful every time... you can also use the dripping to make the most delicious cream gravy you ever tasted...You can use pure vegetable oil or peanut oil I use vegetable...
Provided by Reda Copeland
Categories Beef
Time 1h
Number Of Ingredients 10
Steps:
- 1. Sprinkle 1/4 tsp of salt and black pepper over steaks.
- 2. Combine crackers crumbs, 1 cup of flour, 1/2 baking powder, 1 tsp. salt and 1/2 tsp black pepper and red pepper.( I usually put the cracker in my processor and really crumble them up fine. You can use gloten free if you like)
- 3. Whisk together 3/4 cup milk and eggs... Dredge Steaks in the cracker crumb mixture, dip in the milk/egg mixture and then back in the cracker mixture again..
- 4. Preheat the over to 225 degrees... Pour the oil into a 12 inch skillet & heat to 360 (do not use a non stick skillet).
- 5. Fry steaks in batches for 10 minutes.. turn and fry each batch 4 to 5 more minutes on the other side or until golden brown... remove to a wire rack on a jelly roll pan... keep steaks warm in the 225 oven. When finished frying remove oil from the skilet reserving cooked bits and 2 tablespoons of drippings for the gravy..
- 6. Whisk together remaining 1/4 cup of flour, 1 tsp salt and 1 tsp black pepper... heat the reserved oil in the skillet and add the flour mixture... stir untill combined and brown...(have to use judgement on the mixture... may need a little more oil if mixture is too dry.. it should be smoothe paste in form and browned) stir in 4 cups milk and whisk for 10 to 12 minutes stiring constantly until thickened.. serve gravy with steak and mashed potatoes
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