Chicken-Fried Steak With Cream Gravy - cooking recipe

Ingredients

2 1/4 teaspoons salt, divided
1 3/4 teaspoons black pepper, divided
4 (4 ounce) cube steaks
38 saltine crackers, crushed (1 sleeve)
1 1/4 cups all-purpose flour, divided
1/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Garnish
chopped fresh parsley

Preparation

FOR THE STEAKS:
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, red pepper, and baking powder.
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\u00b0 (use a candy thermometer to measure the heat of the oil).
Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225\u00b0 oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
FOR THE GRAVY:
Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.
Serve gravy with steaks. Garnish, if desired.