CHICKEN FRIED STEAK

                             

 This Chicken Fried Steak with Sawmill Gravy is a true treasure!

What you'll need:

• cube steak
• salt and freshly ground black pepper
• all-purpose flour
• saltine crackers
• seasoned salt
• garlic powder
• cayenne pepper (optional)
• eggs
• milk
• vegetable oil or shortening

Directions:

• For the steaks: If your cubed steak is more than ½” thick, you’ll want to pound it out until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season cubed steaks lightly with salt and pepper.
• On a plate, place ½ cup flour - set aside. In a shallow bowl, mix remaining ½ cup flour, saltine cracker crumbs, seasoned salt, garlic powder and cayenne pepper.
• In another shallow bowl, whisk together eggs and milk. 
• Dredge cubed steak in flour. Then dip it in egg mixture.
• Finally coat the steak with saltine cracker mixture.
• Continue the same procedure for the rest of the steaks and place them on a large baking sheet.
• Heat vegetable oil or shortening in a large pan (preferably cast iron) over medium heat until oil reaches a temperature to 350 - 375F degrees.
• Cook steak in 2 batches. Continue with the rest of the steaks. Remove steaks to a paper towel-lined baking sheet to drain excess oil.
• For the sawmill gravy: Once steaks are finished cooking, remove excess oil from pan and add flour to pan (leaving about 3-4 tablespoon of oil in the pan.) Whisk and cook over medium heat for 1 minute.
• Gradually whisk in milk and cook until thick.
• Whisk constantly and season to taste with salt and freshly ground black pepper.
• Pour gravy over steaks.
• Serve with mashed potatoes and your delicious creamy gravy!