There’s so many recipes for this one dish it’s hard to pin one down. I picked a fairly easy and common one though to share. I did however change up the recipe a bit. Instead of crackers I used flour with seasoning. Besides that instead of only one flour coating I changed it to dipping it twice. Makes a much better batter. This is a basic recipe, so change up the seasonings to make it your own, I used cracked red and black pepper, paprika, a little kosher salt and some minced garlic that I mixed in with the flour.
Chicken Fried Steak
1 1/2 pounds beef boneless round steak about 1/2 inch thick
1 tablespoon water
1 cup crackers (or flour)
1 /4 teaspoon pepper
1/4 cup oil
Milk and flour for gravy
Cut the beef steaks into serving sizes. Pound each piece until about 1/4 inch thick (you can also use cubed steak for this)
Beat the water and egg setting aside. Mix your crackers (or flour) and pepper (or seasoning to your choice, cajun would work great!) together. Dip your beef into the crackers/flour. Dip into the egg and back into the crackers/flour. Meanwhile heat the oil in a 12 inch skillet over med-high head. Place beef into the oil when it’s hot and cook for about 5 minutes before turning. Adjust the heat if it’s cooking too fast. Try to turn only once, this shouldn’t take no longer than ten minutes.
Using either bacon drippings or the reserved drippings for the cooked beef to prepare gravy.
Mix about 1 1/2 cup of milk (up to 2 cups) into the skillet, scraping up all the bites from the pan. Using a whisk mix in about 1/4 cup flour and pepper to taste. Heat till it thickens to your liking. If more flour is needed add just a tablespoon at a time, if more milk is needed add a tablespoon at a time and keep heating. Again, takes less then 10 minutes.