Chicken Fried Steak & Gravy

Chicken-Fried Steak and Gravy

INGREDIENTS: 1/4 teaspoon salt 1/4 teaspoon pepper 4 or 5 (4-ounce) cube steaks 38 Saltine crackers (1 sleeve), crushed 1-1/4 cups all-purpose flour, divided 1/2 teaspoon baking powder 2 teaspoons salt, divided 1-1/2 teaspoons black pepper, divided 1/2 teaspoon ground red pepper 4-3/4 cups milk, divided 2 large eggs 2 to 3 cups peanut oil Fresh chopped parsley (optional)

DIRECTIONS: Salt (lightly) and pepper steaks on both sides. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Heat oil in a heavy 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. 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° oven. Drain hot oil, reserving cooked bits and 1 tablespoon drippings in 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, until thickened. Serve gravy with steaks. Sprinkle with parsley, if desired. Yield: 4 servings.

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