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Chicken-Fried Steak I

1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (4-ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided use
1/2 teaspoon baking powder
2 teaspoons salt, divided use
1 1/2 teaspoons ground black pepper, divided use
1/2 teaspoon ground red pepper
4 3/4 cups milk, divided use
2 large eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley

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 360*F (180*C). Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225*F (105*C) oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
5. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups 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. Sprinkle with parsley, if desired.

Makes 4 servings.