- Saltine crackers
- Oil crackers
1So all we need is some eggs, saltine crackers, some flour and then I have here a round steak which a lot of times you can get something that’s called a cube stick.
2Awesome see look, before and after it’s like twice as big. All right so these are all hammered out. I’m going to sprinkle them with a little bit of salt and then just set them aside while I prepare my dredging mixtures so that’s also going to be seasoned but you know what the hell do that on the meat too.
3Okay, so first thing is let my eggs here I’m just going to beat them up to make my little egg batter,which is actually just eggs okay that looks pretty uniform. Now I’ve got the saltines here and I have successfully also used oil crackers in the past which sometimes are better because they’re cheaper. In this case, I got saltines Okay then I’ve got just some plain old flour and then this is where we’re gonna put our seasoning probably maybe half a cup of flour Oh bleep fine. So I’m gonna salt that maybe not that much just because the saltines I got the salted crackers so there’s a little bit of salt there too but I am going to put in a whole lot of pepper because I like pepper so blam ah, now the order of operations is chicken chip okay so my dad always does it egg flour egg crackers so that’s how I do it.
4A lot of things when your breading stuff will have you dip it in flour first that is not how my dad did it and who want to question my dad so, egg let it go a little bit and then got our flour just a light little one tube okay and back in egg and over to the crackers. Yeah, get some of your like little cracker crumbs from the underneath side and get them all over there too. Oh key dokey awesome this is actually perfect amount of crackers okay so let’s cook them actually.
5I make bacon and a skillet and it’s perfect for making chicken fried steak with um if you don’t have bacon grease you can use oil and vegetable oil or lard or you could use shortening although. I’m you didn’t hear that from me because I don’t ever use
shortening but whatever you could um. So we’re not going to like deep-fry these like they do in a lot of restaurants this is
more of a pan fry so we’re just trying to get maybe a quarter of an inch of oil in there and I also like using bacon fat because it melts real fast and heats up real fast. I’m gonna start getting my gravy ready.
6All right totally okay this wasn’t what I want to see you do the first getting extra brown and I turned it down to like medium heat. So carefully let it drip a little bit and then now some people serve this with ketchup. Hope you make it it’s thought to get like kind of wintery times and you can have this with some mashed potatoes and stuff and you know be all old-timey.