Chicken Fried Steak with Country Gravy

Ingredients

1. Chicken Fried Steaks Ingredients
2. 2 pounds tenderized cube steaks
3. 4 teaspoon TAK House Seasoning (recipe at TheAnthonyKitchen.com)
4. 2 1/2 cups all-purpose flour, separated
5. 1 1/2 teaspoon Kosher salt, separated
6. 1 teaspoon black pepper, separated
7. 2 large eggs, slightly beaten
8. 2/3 cup whole milk
9. 3 dashes hot sauce
10. 16 Saltine crackers, crushed
11. 2 cups canola oil
12. Country Gravy Ingredients
13. 3 tablespoons unsalted butter
14. 3 tablespoons all-purpose flour
15. 2 cups whole milk preferably warmed
16. 1 teaspoon Kosher salt
17. ½ teaspoon black pepper

Instructions
For the Chicken Fried Steaks

• Pat the excess moisture from the steaks using a paper towel. Sprinkle evenly with TAK seasoning, and set aside until ready to use.
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• Prepare your dredging station by setting out 3 rimmed trays or pie plates. 
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• In the first tray, mix together 1 cup flour, 1 teaspoon salt, and a 1/2 teaspoon pepper.
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• In the second tray, lightly whisk together eggs, milk, and hot sauce. 

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For the third tray, combine 1 1/2 cup flour, saltine crackers, 1/2 teaspoon salt, and a 1/2 teaspoon pepper to the bowl of a food processor fitted with a blade attachment. Pulse to combine, and transfer the tray. If you do not have a food processor, make sure the crackers are finely crushed, mix with remaining flour and seasoning, and add to the tray.

Add the canola oil to a cast iron skillet over medium-high heat, and allow to come to temperature (350°-375°). 

Have ready a large rimmed baking sheet, lined with paper towels. Place a cooling rack over the paper towels.

One at a time, dredge the steaks in the seasoned flour, then submerge in the egg mixture, followed by a thorough coating in the cracker mixture. 

Add the steaks to the hot oil, 1-2 at a time, taking care not to crowd the skillet. Fry for 2 minutes on each side or until crispy and golden-brown. Transfer to the cooling rack. Serve and enjoy.

For the Country Gravy

• In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown. 

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• Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated. Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and season with salt and pepper. Serve and enjoy.

theanthonykitchen.com