Chicken Fried Steak with Cream Gravy

Place the cube steaks in an 8-inch-square baking dish and pour in whole milk to cover. Marinate at room temperature for 15 to 20 minutes or, covered, overnight in the refrigerator. 

Place the coarsely crushed crackers in a large deep baking dish, along with the all-purpose flour, salt, and pepper to taste. Mix together until thoroughly combined.  

Fill a large deep cast-iron skillet or heavy-bottomed pot with about 1 inch of the oil. Heat over medium-high heat until it begins to shimmer.  

While the oil is heating, working with 1 piece at a time, pull the cube steak from the milk and place it in the cracker mixture. Cover all sides of the meat with the mixture, firmly pressing it to fully coat all the crevices. Set aside on a plate and repeat with the remaining cube steaks.  

Once the oil is hot and shimmering, working in batches, carefully place the breaded meat into the oil (dropping away from you) and fry for 3 to 5 minutes on each side, or until crispy golden brown and cooked through. Place the pieces on a wire rack in a rimmed baking sheet to drip dry. 

Prepare the cream gravy. If the oil isn't burnt, pour out all but ½ cup from the cast-iron skillet to use for the gravy. (Otherwise, use fresh neutral-tasting oil or butter.) Place over medium heat until hot. 

Add the all-purpose flour and whisk until the flour begins to brown, about 2 minutes. Slowly add the whole milk and whisk continuously until it begins to thicken and is smooth. Add more milk as needed to reach the desired consistency. Season to taste with salt and pepper and additional spices, if you like.  

Plate the chicken fried steak with gravy. Finish with freshly cracked black pepper and enjoy!