Chicken-Fried Steak With Cream Gravy

A treat you can indulge in a few times a year. Just don't tell your cardiologist. Please note - THIS IS NOT A CHICKEN RECIPE! The "chicken" in the title refers to the preparation of the steak, as in you fry it as you would fry fried chicken. NOTE: I think that the recipezaar calorie listing of this at 2360 calories per serving is more than a little bit off!!! I think they are counting the 3 and1/2 cups of peanut oil in the calorie tally, which is not accurate. When you fry foods quickly at a very high temperature, they do not absorb a lot of grease, and when you are done frying, you pour off and throw away all but 2 tablespoons of the oil which then goes to make the gravy. Also, this recipe makes A LOT of gravy - 4 cups. Most people will not eat a cup of gravy each, I just like to have some left over for the next day to put on other stuff. Anyhoo - I'm in no way saying this is a health food dish ;) but there's no way it's 2360 calories per serving either :)

• Ready In: 1 hr
• Serves: 4

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

Directions

1. FOR THE STEAKS:
2. 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.
3. Whisk together 3/4 cup milk and eggs.
4. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
5. Pour oil into a 12-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil).
6. 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° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
7. FOR THE GRAVY:
8. Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
9. 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.
10. Serve gravy with steaks. Garnish, if desired.