Description

Instead of the traditional cubed steaks used in Chicken Fried Steak, try thin rib-eye steaks. They taste much better are more tender and are not stringy. Serve with cream gravy and mashed potatoes.

Ingredients

• 4 large, thin rib-eye or chuck eye steaks, cut into serving sized pieces
• 1 1/2 t. salt, divided
• 1 t. freshly ground black pepper
• 1 sleeve unsalted saltine crackers, crushed
• 1 1/2 c. all-purpose flour
• 1/2 t. baking powder
• 1 t. freshly ground red pepper, optional
• 1 1/2 c. milk or buttermilk
• 2 large eggs
• peanut or canola oil for frying
• Gravy:
• 1/3 c. flour
• 2-3 T. pan drippings
• 1 1/2 c. milk
• 1 1/2 c. water (or use all milk)
• salt & pepper, to taste

Steps

1. Preheat oven to 225 degrees.
2. In a medium sized bowl, combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl, whisk together milk and eggs.
3. Dredge steak pieces in cracker crumb mixture; dip in milk mixture, and dredge again in cracker mixture. Set aside on a baking rack or plate.