Christina's Chicken-Fried Steak

1. 1

   Pound the steaks with a meat tenderizing mallet until they are very thin.

2. 2

   Set aside.

3. 3

   In a shallow bowl, whisk the buttermilk and eggs.

4. 4

   In a shallow dish, mix the flour, thyme, cayenne, and salt.

5. 5

   Spread the crushed crackers on a large plate.

6. 6

   Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch.

7. 7

   Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture.

8. 8

   Coat with crackers and then place in the skillet.

9. 9

   Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.