Chicken fried steak — one of the joys of living in the South
Editor’s note: After reading a couple of recipes from the accomplished Edwin E. Smith, Marci Kay Nobles decided to offer up a recipe to help him expand his horizons. She’s very generous, that Marci.
Someone really needs to help Ed. I am here to save you with a good ole Southern meal I don’t think anyone can complain about.
Chicken fried steak – this is one of my husband’s favorite meals. There is nothing more Southern than a chicken fried steak, mashed potatoes and gravy, homemade biscuits and some kind of vegetable on the side.
1 sleeve saltine crackers (crushed)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2/3 cup buttermilk
2 large eggs
6 cubed steaks
Vegetable oil for frying
In shallow dish, combine crackers, flour, salt and pepper. In a wide bowl whisk together buttermilk and eggs. Dredge steaks in cracker mixture, then in buttermilk mixture — then dredge again in cracker mixture.
Placed prepared steaks on a wire rack set in a jelly roll pan to set crust, 5 minutes.
Pour oil to a depth of 1/2 inch in a large heavy skillet, heat oil to 360 degrees. Fry steak 3 to 4 minutes per side, or until golden, turning only once. Remove steaks to a clean wire rack set in a jelly roll pan. Keep steak warm in oven.
Carefully drain oil, leaving 1 to 2 tablespoons oil and browned bits in skillet for gravy.
Milk gravy ingredients
4 tablespoons all-purpose
3 cups of milk
1 teaspoon ground black pepper
1/2 teaspoon salt
Place skillet with 1 to 2 tablespoons of oil and browned bits (reserved from frying chicken fried steaks) over medium-high heat. Whisk in flour, whisking constantly; 1 minute. Slowly add milk, whisking constantly; stir in pepper and salt. Continue cooking and whisking constantly, 8 to 10 minutes, or until thickened. Serve over steaks, and mashed potatoes.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to email@example.com.