Christina's Chicken-Fried Steak

• 4 (6-ounce) round cube steaks
• 2 cups buttermilk
• 2 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoon dried thyme
• 2 teaspoons cayenne pepper
• 1 teaspoon salt
• 50 butter crackers, crushed (recommended: Ritz)
• Vegetable shortening, for frying
• Serving suggestion: Your favorite steak sauce and Christina's Steak Fries with Cheese Sauce

1. Pound the steaks with a meat tenderizing mallet until they are very thin.
2. Set aside.
3. In a shallow bowl, whisk the buttermilk and eggs.
4. In a shallow dish, mix the flour, thyme, cayenne, and salt.
5. Spread the crushed crackers on a large plate.
6. Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch.
7. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture.
8. Coat with crackers and then place in the skillet.
9. Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side.
10. Serve immediately.

buttermilk, eggs, flour, thyme, cayenne pepper, salt, butter, vegetable shortening, suggestion

Taken from www.foodnetwork.com/recipes/christinas-chicken-fried-steak-recipe.html (may not work)