Think back to a farmhouse kitchen in your memory...we're betting there's something delicious on the table. Or maybe a pie cooling on the windowsill?
We've collected these kinds of recipes from cooks just like you to create Farmhouse Kitchen. A national best-seller at its first release, this new edition includes photos of some of the hearty, homestyle recipes...today we're sharing a sampling!
Now let's get cooking...
Chicken-Fried Steak is crunchy outside, tender inside and
served with plenty of creamy gravy! Complete recipe below.
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Chicken-Fried Steak
From the kitchen of Donna Deeds in Marysville, Tennessee.
2-1/4 t. salt, divided
1-3/4 t. pepper, divided
6 4-oz. beef cube steaks
1 sleeve saltine crackers, crushed
1-1/4 c. all-purpose flour, divided
1/2 t. baking powder
1/2 t. cayenne pepper
4-3/4 c. milk, divided
2 eggs, beaten
3-1/2 c. peanut oil
mashed potatoes
Sprinkle 1/4 teaspoon each salt and pepper over steaks. Set aside. Combine cracker crumbs, one cup flour, baking powder, one teaspoon salt, 1/2 teaspoon pepper and cayenne pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture and dredge in cracker mixture again. Pour oil into a 12" skillet and heat to 360 degrees. Fry steaks, in batches, 10 minutes. Turn and fry each batch 4 to 5 more minutes or until golden. Remove to a wire rack on a jelly-roll pan. Keep steaks warm in a 225-degree oven. Carefully drain hot oil, reserving cooked bits and one tablespoon drippings in skillet. Whisk together remaining flour, salt, pepper and milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Serves 6.
