Even though I try to eliminate deep (fat) frying if at all possible. Last night I had to...in my mind it is necessary if you want that crunchy topping that is loved. I was a little worried about the hot oil and little boys. Luckily they were spared (my thumb just got it).
Chicken Fried Steak
adapted from: http://www.myrecipes.com/recipe/chicken-fried-steak-10000000600703/
1 t salt
1 t pepper
2 sleeves Ritz Crackers, crushed
2 cups flour
1 t paprika
7 cube steaks
1 1/2 cups buttermilk
1-2 T Franks Red sauce
3/4 cup corn oil
In a pie plate comibine flour, salt, pepper and paprika. Coat steaks with flour mixture (save leftovers). Place on a wire racked lined cookie sheet in the fridge for an hour. Combine cracker crumbs with leftover flour mixture (save 2 T flour mixture BEFORE adding crackers). Next after rest in the fridge for the hour. Mix in another bowl the buttermilk, eggs and hot sauce. Coat flour-coated steaks in egg mixture. Then in cracker-flour mixture. Let rest on cookie sheet rack again. While you are coating steaks with crumb mixture. Heat oil in a large cast iron skillet. Once the oil is hot (around 360). Place the steaks in 1-2 at time. Cook until just slightly browned 3-4 minutes per side. Place in a 225 oven.
Combine 2 T dripping with flour in a sauce pan. Stir in 2 cups milk (I used 1/2 half-n-half) until thickened.
Serve with piping hot mashed potatoes and steamed veggie of your choice.