Chicken Fried Steak W/ Cream Gravy

Chicken Fried Steak W/ Cream Gravy 4 - large thin rib eye or chuck eye steak, cut into serving size pieces 1 - teaspoons salt, divided 1 - teaspoons fresh ground black pepper 1 - sleeve un salted 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 or buttermilk 2 - large eggs, beaten peanut or canola oil for frying In a medium size bowl combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using). In a second bowl whisk together the milk and both eggs. Dredge the steak pieces in the cracker crumb mixture; dip in milk mixture, and dredge back again in cracker mixture. Set aside on a baking rack or plate. Pour oil to a depth of 1/2 inch in a 12-inch regular or cast iron skillet.. Heat oil to 360° (Make sure the oil does not smoke, because that's too hot). 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° degrees. Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet to make the cream gravy. Cream Gravy: 1/3 - cup flour 2 - 3 tablespoons pan drippings 1 1/2- cups milk 1 1/2 - cups water (or use all milk) salt & pepper to taste 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 roux (a darkened paste). If the roux looks too 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 one cup at a time (to ensure a smooth gravy) whisking constantly and blending the liquid with the flour mixture until combined. Add the rest of the milk milk mixture as soon as is starts to thicken up and whisk again. Let the gravy come to a boil and then reduce heat to a simmer. 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 of liquid. Season generously with salt and pepper. Serve the cream gravy over over the chicken fried steak and mashed potatoes. Cook's Note: If using salted crackers decrease the salt to 1/2 teaspoon or omit from the recipe. This is also a great breading for deer steaks as well. A splash of tabasco sauce can also be added to the wet batter, but that is optional.