Family is in for Thanksgiving, and the grandkids are out of school, so we'll be cooking all week.
Belle decided today that she wanted to cook chicken fried steak. Our recipe is a lot like Kent Rollins, with one simple change. Instead of double-dipping his beading, ours is a three-step process. First dredge the seasoned meat in flour, then the eg wash, then we dip them in crushed saltine crackers.
About an hour before we cook, I'll put saltine crackers in a gallon size zipper bag, then roll them with her roller until they are a powder.
Then, the process is seasoned meat (salt, pepper, garlic powder), into the flour dredge, then into the egg wash, then into the crushed saltines. It gives us a better crust. Below, Kent Rollins lays it out for you.
With mashed potatoes, cream gravy, and baby lima beans.