chicken fried steak

[CatsMeow]

Not chicken and not steak. But delicious, nevertheless.

[LifeisaGarden]

Yep, I did right after I saw that episode. I've been doing it for the last 2 years too. It certainly makes a difference in the flavor. I actually used to hate turkey cause it was always dry & flavorless, but I like it now but only if brined.

[cptx]

my mom will stay up all night basting and messing with seasonings and stuff

sorry ma but altons recipe is the business.

[LifeisaGarden]

Yes but you cant tell your momma that, she wont listen. She's been doing it like that for longer than you've been alive. lol

[cptx]

Yes but you cant tell your momma that, she wont listen. She's been doing it like that for longer than you've been alive. lol

haha you are so right about that. i would never have the cajones to tell my ma how to cook.

[pantherfan81]

Love me some chicken fried steak!

[Delhommey]

Chicken Fried Sirloin at Red's Porch

http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=red%27s,+lamar&fb=1&gl=us&hq=red%27s,+lamar&hnear=Austin,+TX&cid=1020461319234786342

[cptx]

but austin is full of hipsters and hippys lol

[SorthNarolina]

From skimming the thread I wasn't quite sure what the exact problem if but here is just general things I would do.

Use cast iron or a thicker pan/dutch oven. It holds heat better so your oil can maintain a consistent temperature.

Don't throw all the steaks in at once or your oil will drop too far in temperature and instead of frying you will just be soaking the steaks in oil. Turn the heat up high before you throw the steaks in to get your oil back up to the temperature you want but make sure you turn the heat back down once you do.

Don't dredge the steaks in flour and let them sit because it will draw the moisture out of the steaks making a sticky paste on the outside.

Season the steaks with whatever you put in the flour and let them rest for at least 45 mins or so. It will do a better job of getting the flavors you want rather than seasoning the flour because a lot of that washes off anyway.

Season the flour, eggwash, and breadcrumbs anyway.

Rest the steaks on a rack instead of right on paper towels so the bottoms don't get soggy. If you don't have a oven rack just get creative.

Don't buy the pre-made breadcrumbs. I looked at some progresso breadcrumbs and they had ridiculous amounts of sodium and even high fructose corn syrup somehow. Just blend up some stale bread or something if you have a food processor.

If you serve it with gravy don't smother it with gravy on top because the crust you want so bad will get soggy

You could try double dredging going flour, egg, flour, egg, breadcrumb. It will give you a thicker crust.

[cptx]

ive never tried using breadcrumbs, just flour only. does it make a huge difference?

[SorthNarolina]

It'll be a more substantial crust. I like panko but they might be too sharp/crispy.

I would just try double dredging it in flour first before you try breadcrumbs.

[SorthNarolina]

heres an americas test kitchen recipe. they said they put baking soda and powder in the egg wash to lighten it up and aerate it.

http://www.americastestkitchen.com/recipes/detail.php?docid=6470

you can try their website for 14 days free. Their magazine cooks illustrated is excellent but I don't currently subscribe to it.