Chicken Fried Steak
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1 1/2 tablespoons seasoned salt, such as The Lady’s Seasoned Salt
2/3 cup buttermilk
2 large eggs
1 1/4 pounds cubed steak
Preheat oven to 225°F.
In a shallow dish, combine crackers, flour, and seasoned salt. In a wide bowl, whisk together buttermilk and eggs. Dredge steaks in cracker mixture; dip in buttermilk mixture; and dredge again in cracker mixture. Place prepared steaks on a wire rack set in a jellyroll pan to set crust, 5 minutes.
Pour oil to a depth of 1/2 inch in a large heavy skillet; heat oil to 360°F. Fry steaks 3 to 4 minutes per side, or until golden, turning only once. Remove steaks to a clean wire rack set in a jellyroll pan. Keep steaks warm in oven.
Carefully drain hot oil into a heat-proof container, leaving 1 to 2 tablespoons oil and browned bits in skillet for gravy.