Chicken-Fried Steak
Makes 4 servings
Ingredients
- 2½ teaspoons kosher salt, divided
- 1¾ teaspoons ground black pepper, divided
- 4 (4-ounce) cube steaks
- 38 saltine crackers (1 sleeve), crushed
- 2½ cups plus 2½ tablespoons all-purpose flour, divided
- ½ teaspoon baking powder
- 4 cups whole milk, divided
- 2 large eggs
- Vegetable oil, for frying
- Garnish: ground black pepper
Instructions
- Sprinkle ½ teaspoon salt and ¼ teaspoon pepper all over steaks.
- In a medium bowl, combine crushed crackers, 1½ cup flour, 1 teaspoon salt, baking powder, and ½ teaspoon pepper. In a shallow bowl, whisk together 1 cup milk and eggs. In another shallow bowl, place 1 cup flour. Dredge steaks in flour. Dip in milk mixture, and dredge in cracker mixture, pressing to adhere. Place on a rimmed baking sheet. Let stand at room temperature for 30 minutes.
- Meanwhile, in a large cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- Fry steaks for 7 minutes; turn, and fry for 5 minutes. Remove from oil, and let drain on paper towels.
- Carefully drain oil from skillet, reserving 2 tablespoons oil and cracker bits. Add remaining 2½ tablespoons flour, and cook, whisking constantly, for 1 minute. Whisk in remaining 3 cups milk, and cook, stirring frequently, until mixture is thickened, 5 to 6 minutes. Stir in remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Serve with steak. Garnish with pepper, if desired.
