Recipes Southern Living Magazine's Chicken-Fried Steak 4.7 (393) 332 Reviews 6 Photos A Southern tradition you can make in 40 minutes. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Servings: 4 Yield: 4 servings Ingredients ¼ teaspoon salt ¼ teaspoon pepper 4 (4 ounce) cube steaks 38 saltine crackers, crushed 1 ¼ cups all-purpose flour, divided ½ teaspoon baking powder 2 teaspoons salt, divided 1 ½ teaspoons ground black pepper, divided ½ teaspoon ground red pepper 4 ¾ cups milk 2 eggs 3 ½ cups peanut oil Recommended: Garnish: chopped fresh parsley Directions SPRINKLE salt and pepper evenly over steaks. Set aside. COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black 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. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired. Tips Reprinted with permission of Southern Living(R) magazine. All rights reserved. I Made It Print