Chicken fried steak w/ cream gravy & thank you mr. walmart man

Ingredients

Chicken Fried Steak:

• 4 - large thin rib eyes cut in half
• 1 1/2 - teaspoons salt, divided
• 1 - teaspoons freshly ground black pepper
• 1 - sleeve saltine crackers, crushed
• 1 1/2 - cups all-purpose flour
• 1/2 - teaspoon baking powder
• 1 - teaspoon ground red pepper (optional)
• 1 1/2 - cups milk
• 2 - large eggs
• Peanut or canola oil

Cream Gravy:

• 1/3 - cup flour
• 2 - 3 tablespoons pan drippings
• 1 1/2- cups water mixed with 1 1/2 - cups milk
• or use all milk
• salt
• pepper to taste

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Preparation

• Chicken Fried Steak:
  Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl or dish whisk together the milk and both eggs.
• Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat oil to 360°.
• Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown.
• Remove to a wire rack that has been place inside of a jellyroll pan. Place pan in the oven to keep the steaks warm at 225° oven.
• Cream Gravy:
  Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings.
• Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste.
• This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
• Slowly add the milk and water mixture whisking constantly and blending the liquid with the flour mixture until combined.
• Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up.
• If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want.
• This could end up being more then the required 3 cups.
• Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.