Chicken Fried Steak
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
Directions
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Preheat oven to 225 degrees.
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.
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.
Pour oil 1/2 inch deep in a 12 inch regular or cast iron skillet. Heat oil to 360°. (Make sure the oil does not smoke, because that is too hot.)
Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan.
Place pan in the oven to keep the steaks warm.
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet.
Gravy:
Add 1/3 cup flour to skillet with the drippings. Cook over medium high heat. Use a whisk to mix the flour into the drippings until it starts to brown and become a roux.
If roux looks too oily and runny, add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
Slowly add the milk and water mixture one cup at a time (to ensure a smooth gravy) whisking constantly and blending the liquid with the flour mixture until combined. Add the rest of the milk mixture as soon as is starts to thicken up and whisk again.
Let the gravy come to a boil, then reduce heat to a simmer. Simmer until it thickens up. If mixture thickens too much, add more milk until the gravy is the right consistency. (It could end up being more than the required 3 cups of liquid.)
Season with salt and pepper. Serve the cream gravy over over the chicken fried steak. Serve with mashed potatoes, if desired.