Posted by Shingleman on January 24, 2018 at 20:19:10:

This one needs something to kick it up a notch, heat and something different that I can't figure out. Can't seem to get those taste buds excited. The brown gray is always good but I'm always open to new ideas.

Recipe of the Week: CHICKEN-FRIED STEAK


4 pcs beef cube steak
½ teaspoon salt
2 eggs, well beaten
½ cup flour
1 teaspoon black pepper
½ sleeve Saltine crackers, crushed to make about 2 cups of crumbs
¼ cup vegetable oil or bacon grease or a combination, for frying


Sprinkle meat with the salt and set aside.
Mix the flour with the pepper and put it on a plate.
Beat the eggs well in a shallow bowl.
Crush the crackers and put them on a plate.
Now we bread. Dip each steak in this order: egg, flour, egg, crackers.
Set them aside while you heat your oil in a large skillet, over high heat.
Cook for about 3 minutes, then turn and reduce the heat to medium-high.
Cook another 3-4 minutes until you cut into it and it’s just barely pink in the middle.
Keep warm if necessary in the oven while you cook the rest.


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Posted by Don, Dueling Bubbas on January 25, 2018 at 13:31:14:

In Reply to:  posted by Shingleman on January 24, 2018 at 20:19:10:

Here's two for 'ya from Serious Eats:

1. Tender and Beefy Chicken-Fried Steak
Why this recipe works:
Thinly pounded sirloin tips make the most flavorful and tender chicken-fried steak.
Coating the steak with cornstarch creates an extra thin and delicate crust that won't overwhelm the thinly pounded meat.
Adding buttermilk to seasoned flour and working it with your fingertips until the mixture resembles coarse wet sand creates an extra crisp-textured breading. Baking soda adds lightness to the crust.
Deep frying cooks the steaks more evenly than pan frying.


and if you want to go a little up-scale try:

2. Chicken-Fried Steak Nuggets with Beer and Bourbon Gravy



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Posted by Rick in WV on January 24, 2018 at 22:12:33:

In Reply to: What is your fovorite chicken fried steak recipe? posted by Shingleman on January 24, 2018 at 20:19:10:

I use flour with sweet and hot Paprika,both kinds. Eggs
and a milk gravy. Wouldn't change a thing.

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