Chicken Fried Steak

Ingredients:

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

Instructions:

Sprinkle the salt and pepper evenly over the steaks and set aside. Combine the cracker crumbs,1 cup of flour, baking powder, 1 teaspoon of salt, 1/2 a teaspoon of black pepper and red pepper. Whisk together 3/4 cup of milk and the eggs. Dredge the steaks in the cracker crumb mixture, then dip in the milk mixture, then dredge again in the cracker mixture. Pour oil into a 12-inch skillet and heat to 360°. (Don't use a non-stick skillet.) Fry the steaks for 10 minutes, then turn and fry for 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep the steaks warm in a 225° oven. Carefully drain the hot oil, reserving the cooked bits and 1 tablespoon drippings in the skillet. Whisk together the remaining 1/4-cup of flour, 1 teaspoon salt, 1 teaspoon black pepper and 4 cups milk. Pour mixture into the reserved drippings in skillet, then cook over the medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve the gravy with the steaks and mashed potatoes and sprinkle with parsley, if desired.