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Southern Chicken Fried Steak

January 28, 2010


  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 (4 oz) cube steaks
  • 38 saltine crackers (1 sleeve), crushed
  • 1 ¼ cup all purpose flour, divided
  • ½ teaspoon baking powder
  • 2 teaspoon salt, divided
  • 1 ½ teaspoon pepper, divided
  • ½ teaspoon ground red pepper
  • 4 ¾ cups milk, divided
  • 2 large eggs
  • 3 ½ cups oil or shortening

Sprinkle salt and pepper evenly over steaks.  Set aside.  Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, ½ teaspoon pepper and the red pepper.  Whisk together ¾ cup milk and eggs.  Dredge steaks in milk mixture and then dredge in cracker mixture.  Firmly push the cube steak down into the cracker crumbs.  The crumbs will fill the crevices and keep the steak from shrinking as it cooks.

Fry steaks in hot shortening or oil for about 10 minutes.  Turn and fry 4-5 more minutes or until golden brown [it is time to turn the steak when you see juice oozing out of the top].  Remove steaks to a wire rack or a jellyroll pan.  Keep steaks warm in a 225 degree oven.  Carefully drain hot shortening or oil, reserving cooked bits and 1 tablespoon of drippings in the skillet.

Whisk together remaining ¼ cup flour, 1 teaspoon salt, 1 teaspoon pepper and 4 cups of milk.  Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly for 10-12 minutes or until thickened.

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