Tuesday, May 6, 2014

CHICKEN-FRIED STEAK

1/4 tsp salt
1/4 tsp pepper
4 (1 lb total) cubed steaks
1 sleeve saltine crackers, crushed (about 38 crackers)
1 1/4 cups all-purpose flour, divided
2 tsp salt, divided
1 1/2 tsp freshly ground black pepper, divided
1/2 tsp ground red pepper
1/2 tsp baking powder
4 3/4 cups milk, divided
2 large eggs
1 cup peanut oil

Sprinkle the 1/4 teaspoons of salt and pepper over the steaks; set aside.

Combine crackers, 1 cup of the flour, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, red pepper, and baking powder.

Whisk together 3/4 cup of the milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, dredge again in cracker mixture.

Pour oil into a 12-inch skillet; heat to 360 degrees. (Not a nonstick skillet.)

Fry steaks in oil about 3 minutes. Turn and fry on other side for 2 or 3 minutes until golden brown. Remove steaks to a wire rack over a cookie sheet. Keep warm in a 225 degree oven.

Carefully drain the hot oil from the skillet leaving the cooked bits and 1 tablespoon of the drippings.

Whisk together the remaining 4 cups of milk, 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon pepper. Add to the skillet; cook, whisking constantly over medium-high heat, 10 to 12 minutes until thickened.

Serve the gravy over the steaks.

This is an old Southern Living Magazine recipe.



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