Chicken-Fried Steak

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 large eggs 
• 1.3 cups flour all-purpose divided
• 0.5 teaspoon ground pepper red
• 1.5 teaspoons pepper black divided
• 4.8 cups milk divided
• 4 servings parsley fresh chopped
• 3.5 cups vegetable oil; peanut oil preferred 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 2 teaspoons salt divided
• 38  saltines crushed (1 sleeve)
• 16 ounce fat-trimmed beef flank steak 

Equipment

• frying pan
• oven
• whisk
• wire rack

Directions

1. Sprinkle salt and pepper evenly over steaks. Set aside.
2. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
3. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
4. Pour oil into a 12-inch skillet; heat to 36
5. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown.
6. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
7. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
8. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
9. Serve gravy with steaks and mashed potatoes.
10. Sprinkle with parsley, if desired.