Saturday, August 2, 2008

Chicken Fried Steak

1 sleeve saltine crakers (crushed)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2/3 cup buttermilk
2 large eggs
6 cubed steaks
Vegetable oil for frying

In shallow dish, combine crackers, flour, salt and pepper. In a wide bowl whisk together buttermilk and eggs. Dredge steaks in cracker mixture; then in buttermilk mixture; and dredge again in cracker mixture.

Placed prepared steaks on a wire rack set in a jelly roll pan to set crust, 5 mintues.

Pour oil to a depth of 1/2 inch in a large heavy skiller, heat oil to 360 degrees. Fry steak 3 to 4 minutes per side, or until golden, turning only once. Remove steaks to a clean wire rack set in a jelly roll pan. Keep steak warm in oven.

Carefully drain oil, leaving 1 to 2 tablespoons oil and browned bits in skillet for gravy.

Milk Gravy:
4 tablespoons all-purpose
3 cups of milk
1 teaspoon ground black pepper
1/2 teaspoon salt

Place skiller with 1 to 2 tablespoons of oil and browned bits (reserved from frying Chicken Fried Steaks) over medium-high heat. Whisk in flour, whisking constantly; 1 minute. Slowly add milk, whisking constantly; stir in pepper and salt. Continue cooking and whisking constantly, 8 to 10 minutes, or until thickened. Serve over steaks, and mashed potatoes.

No comments: