Chandler’s Chicken Fried Steak
My Chicken Fried Steak recipe has been passed down on my dad’s side of the family for generations. It reminds me of family get togethers when I was a kid.
Equipment
- Cast Iron Skillet
Ingredients
Breading
- 1 sleeve Saltine Crackers crushed
- 1/4 cup All-Purpose Flour
- 1 tbsp Nebraska Star Beef® Signature® Seasoning
Frying
- 1/2 cup Crisco Shortening
Gravy
- 1/2 cup Crisco Shortening (from frying)
- 1/4 cup Seasoned Flour from Breading Process (add more if necessary)
- remaining Crushed Saltine Crackers from breading
- 2 cups Milk
- Nebraska Star Beef® Signature® Seasoning to taste
Instructions
Breading
- Crush Saltine Crackers to a mostly fine powder with a few larger flakes remaining. Season the flour with the Signature® Seasoning. Whisk eggs and put them in a shallow dish.
- Maintaining one had for wet and one for dry, dredge the Tenderized Round Steak in flour, then the egg wash and finally in the crushed saltines and fry.
Frying
- In a heavy cast iron skillet, or similar, heat 1/2 cup of Crisco Shortening to 350° F. There should be between 1/4" and 1/2” of oil in the bottom of the pan.
- Once heated, lay the breaded Tenderized Round Steaks in the oil away from yourself so hot oil does not splash on your skin. Fry on each side until golden brown.
- Remove from oil and place on a cookie sheet with drip rack and salt immediately.
Gravy
- When all Tenderized Round Steaks have been fried, add the flour and crushed Saltine crackers to form a roux.
- Add two cups (approx.) milk and stir over medium-low heat until the mixture thickens into gravy. Season to taste with Nebraska Star Beef® Signature® Seasoning. Serve over chicken fried steaks.
- Enjoy!
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