4 - large thin rib eyes cut in half
1 1/2 - teaspoons salt, divided
1 - teaspoons freshly ground black pepper
1 - sleeve saltine crackers, crushed
1 1/2 - cups all-purpose flour
1/2 - teaspoon baking powder
1 - teaspoon ground red pepper (optional)
1 1/2 - cups milk
2 - large eggs
Peanut or canola oil
Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl or dish whisk together the milk and both eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat oil to 360°. Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in the oven to keep the steaks warm at 225° oven.
Gravy
1 1/2 - teaspoons salt, divided
1 - teaspoons freshly ground black pepper
1 - sleeve saltine crackers, crushed
1 1/2 - cups all-purpose flour
1/2 - teaspoon baking powder
1 - teaspoon ground red pepper (optional)
1 1/2 - cups milk
2 - large eggs
Peanut or canola oil
Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl or dish whisk together the milk and both eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat oil to 360°. Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in the oven to keep the steaks warm at 225° oven.
Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
1 1/2- cup water mixed with 1 1/2 - cups milk
or use all milk
salt & pepper to taste
2 - 3 tablespoons pan drippings
1 1/2- cup water mixed with 1 1/2 - cups milk
or use all milk
salt & pepper to taste
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
Slowly add the milk and water mixture whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes. Enjoy!
Slowly add the milk and water mixture whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want. This could end up being more then the required 3 cups. Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes. Enjoy!
Stacey
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