Southern Living Magazine's Chicken-Fried Steak

4.7
(393)

A Southern tradition you can make in 40 minutes.

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

  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 black 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 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.

  5. 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.