29
s u p p e r
In a shallow dish, combine
1
⁄
2
cup flour, 1 tablespoon salt, 1 tablespoon pepper,
and paprika, whisking to combine.
In another shallow dish, combine 1 teaspoon salt,
1
⁄
2
teaspoon pepper, and
saltines.
In a third shallow dish, whisk together buttermilk and egg.
In a deep cast-iron skillet or cast-iron Dutch oven, pour oil to a depth of 2 inches;
heat over medium-high heat until a deep-fry thermometer reads 375°.
Working in batches, dredge steak pieces in flour, gently shaking off excess. Dip
in egg mixture, letting excess drain. Coat steak pieces in cracker mixture, gently
shaking off excess.
Add steak pieces to skillet, 2 at a time, and cook until golden brown and cooked
through, 2 to 3 minutes per side. (Adjust heat as needed to maintain 375°.) Let
drain on paper towels. Place in a single layer on a baking sheet, and place in a
200° oven to keep warm.
Drain oil, reserving
1
⁄
4
cup in skillet. Heat over medium heat. Add remaining
1
⁄
4
cup flour, whisking to combine. Cook until mixture thickens, 1 to 2 minutes.
Gradually add milk, whisking until smooth. Add remaining 1 teaspoon salt and
1
⁄
2
teaspoon pepper to milk mixture. Cook, whisking constantly, until thickened, 4 to
5 minutes. Serve gravy over steaks. Garnish with parsley and pepper, if desired.
3
⁄
4
cup all-purpose flour, divided
1 tablespoon plus 2 teaspoons salt,
divided
1 tablespoon plus 1 teaspoon
ground black pepper, divided
1
⁄
2
teaspoon paprika
2 cups crushed saltine crackers
1 cup whole buttermilk
1 large egg
Vegetable oil, for frying
1
1
⁄
2
pounds cubed round steak, cut
into 6 pieces
2 cups whole milk
Garnish: chopped fresh parsley,
ground black pepper
Chicken-Fr ied Steak
with Mi lk Gravy
Yield:
approximately 6 servings
