Chicken Fried Steak

From Cooking with Paula Deen, May/June 2006

Chicken Fried Steak
  1. 1 sleeve saltine crackers, crushed
  2. 1 cup all-purpose flour
  3. 1 1/2 tablespoons seasoned salt, such as The Lady’s Seasoned Salt
  4. 2/3 cup buttermilk
  5. 2 large eggs
  6. 1 1/4 pounds cubed steak
  7. Vegetable oil for frying
  8. Milk Gravy
  1. Preheat oven to 225°F.
  2. In a shallow dish, combine crackers, flour, and seasoned salt. In a wide bowl, whisk together buttermilk and eggs. Dredge steaks in cracker mixture; dip in buttermilk mixture; and dredge again in cracker mixture. Place prepared steaks on a wire rack set in a jellyroll pan to set crust, 5 minutes.
  3. Pour oil to a depth of 1/2 inch in a large heavy skillet; heat oil to 360°F. Fry steaks 3 to 4 minutes per side, or until golden, turning only once. Remove steaks to a clean wire rack set in a jellyroll pan. Keep steaks warm in oven.
  4. Carefully drain hot oil into a heat-proof container, leaving 1 to 2 tablespoons oil and browned bits in skillet for gravy.
Makes 4 servings