Chicken Fried Steak and Gravy

Chicken Fried Steak and Gravy

1/4 teaspoon salt

1/4 teaspoon pepper

4-6 (4 ounce) cube steaks (or tenderized round and cut your own pieces like I did)

30 wheat saltine crackers, crushed

1 cup flour

3/4 teaspoon baking powder

1/2 teaspoon pepper (and optional, we prefer not so much black pepper)

few dashes cayenne pepper

3/4 cup milk

2 eggs

1/2 teaspoon salt

1/2 teaspoon pepper  (and optional, we prefer not so much black pepper)

1/4 cup plus 1 Tablespoon flour

4 cups milk

canola oil (approximately 3 cups)

Combine cracker crumbs, 1 cup flour, baking powder, and cayenne pepper.  Add up to 1/2 teaspoon black pepper if you are using it.

In separate bowl whisk together 3/4 cup milk and eggs.  

Dredge steaks in cracker crumb mixture, then egg, then cracker crumb mixture again.

Pour oil into 12" cast iron pan and heat to 360 degrees.  Fry steaks for 6 to 8 minutes.  Turn and fry for 4 to 5 minutes more or until brown.  If you are worried if your meat is done you can cut into one of them.  Remove to a cooling rack placed in a jelly roll in a 200 degree oven while you make gravy.

Drain all but 1 tablespoon of oil.  Make sure to keep those yummy bits!

Whisk together 1 tablespoon flour with milk as well as the salt and up to 1/2 teaspoon pepper if you are using it.   Add 1/4 cup flour to pan stirring with a whisk.  Pour in milk mixture.  

Cook over medium heat, stirring constantly for 8-10 minutes or until thickened.  

Serve gravy over steaks.  We like ours with mashed potatoes and corn