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CHICKEN FRIED STEAK




Source of Recipe


SOUTHERN LIVING MAGAZINE






List of Ingredients



• 1/4 TEASPOON SALT
  
• 1/4 TEASPOON PEPPER
  
• 4 CUBE STEAKS
  
• 38 SALTINE CRACKERS, CRUSHED
  
• 1 1/4 CUPS ALL-PURPOSE FLOUR,DIVIDED
  
• 1/2 TEASPOON BAKING POWDER
  
• 2 TEASPOONS SALT, DIVIDED
  
• 1 1/2 TEASPOONS GROUND BLACK PEPPER, DIVIDED
  
• 1/2 TEASPOON GROUND RED PEPPER
  
• 4 3/4 CUPS MILK
  
• 2 EGGS
  
• 3 1/2 CUPS PEANUT OIL
  






Instructions



1. SPRINKLE SALT AND PEPPER EVENLY OVER STEAKS. SET ASIDE.
   
2. COMBINE CRACKER CRUMBS, 1 CUP FLOUR, BAKING POWDER, 1 TEASPOON SALT, 1/2 TEASPOON PEPPER,AND RED PEPPER.
   
3. WHISK TOGETHER 3/4 CUP MILK AND EGGS. DREDGE STEAKS IN CRACKER CRUMB MIXTURE;'DIP IN MILK MIXTURE, AND DREDGE IN CRACKER MIXTURE AGAIN.
   
4. POUR OIL INTO A 12 INCH SKILLET, HEAT TO 360 DEGREES(DO NOT USE A NON STICK SIKLLET)
   
5. FRY STEAKS 10 MINUTE, TURN, AND FRY 4 TO 5 MORE MINTUES OR UNTIL GOLDEN BROWN. KEEP STEAKS WARM IN A 225 DEGREE OVEN.
   
6. CAREFULLY DRAIN THE HOT OIL, RESERVING 3 TABLESPOONS, ADD REMAINING 1/4 CUP FLOUR TO THE OIL IN PAN AND STIR TIL SMOOTH, GRADUALLY ADD 4 CUPS MILK AND REMAINING SEASONINGS. STIR TILL THICKENED. SERVE GRAVY WITH STEAKS.