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OF THE 1940'S & 50'S






Chicken-Fried Steak  Country Fried Chicken

Anyone who has traveled the deep south knows that there are two "secrets" to the perfect chicken-fried steak; pounding and saltines.  See what I mean by trying this savory and mouthwatering stick-to-your-ribs meal.  Accompanied by mashed potatoes and homemade biscuits, skip the veggies for the night.  Enjoy!

Your Host,  Brad

1/4 tsp salt
1/4 tsp pepper
4 (4 ounce) cube steaks
1 sleeve of crushed saltines
1 1/4 cups all-purpose flour, divided as below
1/2 tsp baking powder
2 tsp salt, divided
1 1/2 tsp ground black pepper, divided
1/2 tsp ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil

Sprinkle salt and pepper over steaks and set aside.   Combine the crushed cracker crumbs, 1 cup flour, baking powder, 1 tsp salt, 1/2 tsp black pepper and red pepper.  Whisk together 3/4 cup milk and the eggs.  Dredge Steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil into a large (12 inch) skillet; heat to 360 (medium-high).  (Do not use a nonstick type skillet; you'll want the good stuff on the bottom later).

Fry the steaks 10 minutes.  Turn over and fry 4 to 5 minutes more or until they are golden brown.  Remove to a wire rack over a baking sheet to "drip dry".  Keep the steaks warm in a moderate oven.

Drain oil from skillet reserving 1 tablespoon drippings and all the cooked bits left in there.  Whisk together remaining 1/4 cup flour, 1 tsp salt, 1 tsp black pepper, and 4 cups milk.  Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, about 10 minutes or until thickened.   Serve gravy with the steaks and mashed potatoes.


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