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CHICKEN FRIED STEAK




List of Ingredients



• 1/4 TEASPOON SALT
  
• 1/4 TEASPOON PEPPER
  
• 4 ( 4 OUNCE EACH) CUBE STEAKS
  
• 38 SALTINE CRACKERS ( 1 SLEEVE) CRUSHED
  
• 1 1/4 CUPS FLOUR DIVIDED
  
• 1/2 TEASPOON BAKING POWDER
  
• 2 TEASPOONS SALT, DIVIDED
  
• 1 1/2 TEASPOON PEPPER, DIVIDED
  
• 1/2 TEASPOON GROUND RED PEPPER
  
• 4 3/4 CUPS MILK DIVIDED
  
• 2 LARGE EGGS
  
• 3 1/2 CUPS PEANUT OIL
  
• CHOPPED FRESH PARSLEY FOR GARNISHING
  






Instructions



1. SPRINKLE SALT AND PEPPER EVENLY OVER STEAKS AND WITH A MEAT MALLOT POUND SLIGHTLY, SET ASIDE.
   
2. COMBINE CRACKER CRUMBS, 1 CUP FLOUR, BAKING POWDER, 1 TEASPOON SALT, 1/2 TEASPOON PEPPER AND GROUND RED PEPPER.
   
3. WHISK TOGETHER 3/4 CUPS MILK AND EGGS, WHISKING WELL TO COMBINE. DREDGE STEAKS IN CRACKER CRUMB MIXTURE, THEN DIP IN MILK MIXTURE AND DREDGE IN CRACKER MIXTURE AGAIN.
   
4. POUR OIL INTO A 12" SKILLET AND HEAT TO 360°. ( DO NOT USE A NONSTICK SKILLET).
   
5. FRY STEAKS 10 MINUTES. TURN AND FRY 4 TO 5 MINUTES LONGER OR UNTIL GOLDEN BROWN. REMOVE TO A WIRE RACK ON A JELLY ROLL PAN. KEEP STEAKS IN A WARM PREHEATED 225° OVEN. CAREFULLY DRAIN HOT OIL, RESERVING COOKED BITS AND 1 TABLESPOON DRIPPINGS IN SKILLET.
   
6. WHISK TOGETHER REMAINING 1/4 CUP FLOUR, 1 TEASPOON SALT, 1 TEASPOON PEPPER AND 4 CUPS MILK. POUR MIXTURE INTO RESERVED DRIPPINGS IN SKILLET, COOK OVER MEDIUM/HIGH HEAT, WHISKING CONSTANTLY, 10 TO 12 MINUTES OR UNTIL THICKENED.
   
7. SERVE GRAVY WITH STEAKS, SPRINKLED WITH PARSLEY IF DESIRED.
   
8. 4 SERVINGS