Chicken-Fried Steak & Cream Gravy

To me, chicken-fried steak is all about the breading. In fact, I like my crust to be thicker than the steak itself! If my brother was given the choice of only one meal for the rest of his life; It would be chicken-fried steak. And, he knows how he likes ’em – pounded thin, extra-thick & crunchy crust, and served with plenty of cream gravy! This recipe is a little different than your usual egg & flour breading… it calls for crushed saltines. They give the batter a little extra crunch. You should try it next time you have a hankerin’ for a good, ole chicken fry.

Chicken-Fried Steak with Cream Gravy

for steaks:

2 cube steaks, pounded thin

1/2 cup flour

1/8 tsp. baking powder

1 tsp. salt

1 tsp. pepper

1/8 tsp. ground red pepper

15 saltines, crushed

1/4 cup milk

1 egg

oil, for frying

for gravy:

2 Tbs. flour

1 1/2 cups milk

Season steaks with salt & pepper.

Set up dredging station. In one dish, combine flour, baking powder, seasonings, & crushed saltines. In the other, whisk egg & milk together.

Dredge steaks in flour mixture, egg, then flour mixture again. Press in saltines & flour to secure a thick, crunchy batter.

Heat about 2″ oil in a heavy skillet (cast iron is best) over medium-high heat. Fry steaks until golden brown.

Drain hot oil, reserving 1-2 Tbs. cooking bits & oil. Mix 2 Tbs. flour & oil in skillet. Season with salt & plenty of black pepper. Pour in 1 1/2 cups milk and whisk continually over medium heat until thickened. Serve gravy with steaks & mashed potatoes.


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