Chicken Fried Steak

 Belle and I have played with chicken fried steak for as long as we've been together, and we think we have perfected the recipe.  It's a process and because you asked, we'll talk about it.

First of all, the steak.  We use "cube steaks".  Little steaks we get at the grocer that has been run through the tenderizer. You could buy a thin steak and pound it with a mallet to tenderize it, but the cube steaks are so convenient.  Take them home and put them in the fridge.

Then, get out three shallow pans.  In one, you are going to put flour.  Just regular old flour.

In the second, an egg wash.  A couple of eggs, beaten, along with some milk. Whisk this together.

In the third, finely broken saltine crackers.  I'll dump a couple of sleeves of saltines in a gallon zip lock bag and crush them with a heavy rolling pin.  Arrange the three pans in that order.  Flour, egg wash, saltines. Then, in a large vessel, get the oil hearing.  We're deep-frying these little steaks.

Get the steaks out of the fridge, and season them with salt, pepper, and garlic powder.  Then roll them in the flour, thence into the egg wash, and then into the crushed saltine crumbs.

When the oil reaches 350F, into the hot oil.  Fry until golden brown.  I put the fried steaks into a slow-cooker that is lined with paper towels and the lid off.  Just to keep them warm until the guests are ready to make a plate.  Serve with cream gray, mashed potatoes and whatever other sides you want.

Ain't nothing to it.