Chicken-Fried Steak is a Southern favorite that consists of steak dredged in a cracker-crumb mixture and then fried. This homestyle dish is great topped with gravy and served with mashed potatoes
Home cooks took a specimen of the lowliest and stringiest cuts of meat from the most bedraggled backyard cow, whacked it into tenderness, dredged it in spice-laden flour, and cooked it in leftover grease. It was scrappy, low-rent fare that reflected the struggle of settlers living on the edge of starvation and penury.
Why did the dinosaur cross the road? Because chickens hadn’t evolved yet
How to Make It
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°. (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° 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.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 (4-ounce) cube steaks
- 38 saltine crackers (1 sleeve), 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, divided
- 2 large eggs
- 3 1/2 cups peanut oil
- Garnish: chopped fresh parsley