Chicken-Fried Steak Recipe
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 This recipe for Chicken-Fried Steak, by Don & Carol Blalock, is from Southern Culinary History,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Don & Carol Blalock
Added: Thursday, June 30, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 t. salt
1/4 t. pepper
4 (4 oz.) cubed steaks
38 saltine crackers, crushed
1 1/4 c. all-purpose flour, divided
2 t. salt, divided
1 1/2 t. black pepper, divided
1/2 t. red pepper
1/2 t. baking powder
1/3 cup butter
4 3/4 cups milk, divided
2 large eggs
1 cup peanut oil
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Directions: |
Directions:Sprinkle salt and pepper evenly over steaks. Set aside.
Combine crackers, 1 cup flour, 1 t. salt, 1/2 t. pepper, red
pepper, baking powder, and butter. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 2 to 3 minutes. Turn and fry 2 to 3 minutes or until golden. Remove steaks to a wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whish together remaining 4 cups milk, 1/4 cup flour, 1 t. salt, and 1 t. pepper. Add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat, 10 to 12 minutes or until thickened. Serve over steaks and mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Very fattening. Very unhealthy. Don and Scott love this meal.
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