Topic: What kind of steak makes for a good chicken fry. (Read 4458 times)

Khalee · « **Reply #20 on:** February 17, 2004, 06:37:05 pm »

Well I think I did something wrong, I followed your directions, got a good crust on it, and it tasted good, but it did'nt stick to the steak

. And I did'nt tinderise it enough either, good thing my teeth are still good. Next time I try it Ill pound the heck out of it some more first. But it was good.

TheShadow · « **Reply #21 on:** February 17, 2004, 07:13:33 pm »

Yeah, pound that crap out of it. When you dredge, kinda push the meat into the flour and cracker flour. Might want to try adding another egg too. The egg is a binder. Helps hold the dry mixture together and holds it to the meat. Make sure to pre-heat your pan, oven, or deep fryer. It should be good and hot. That helps seal the coating and keep in moisture. Also make it more tender as well. Good luck.

Edit: Make sure your meat is dry. No sweat "condensation" on it. Water prevents the Egg/Milk mixture from sticking to the meat. When it cooks, the water will evaporate and allow the coating to come off.

Also make sure you have a good cut of meat. Good marbling, cut across the grain of the meat. That makes a big difference is how tender the meat is.

Khalee · « **Reply #22 on:** February 11, 2004, 05:43:34 am »

Tried a few all ready made up steaks, but they were not all that woopy.

The_Joker · « **Reply #23 on:** February 11, 2004, 10:42:32 am »

for chicken fried steak?

Only one choice really, tenderized bottom round. Cube steak is alright, provided it hasn't been over tenderized.

Just barely cover the bottom of the pan with your oil of choice, tho I prefer Olive oil. In a shallow pan, crack and beat an egg and mix with some milk. Cover steak in milk and egg mixture and roll the steak in a mixture of flour, salt, and pepper. Fry.

The other way that works well is to put the flour into a plastic bag and shake the steak up inside before cooking. Salt and pepper while cooking.

Sirgod · « **Reply #24 on:** February 11, 2004, 10:52:36 am »

Exactly what The Joker said.

Stephen

Khalee · « **Reply #25 on:** February 16, 2004, 11:51:52 am »

Well I got the round steak, a Bottom round. But when I make the egg and milk deal how much milk do I use.

JMM · « **Reply #26 on:** February 16, 2004, 12:03:02 pm »

Second what joker and Steve said, be proud us Americans are manly enough to cook. Here in Mexico men want women to do everything!

Then they wonder why Mexicanas prefer gringos and other races of Americans?

BTW K, what's the progress of your search for Medical care? You not having income you are eligible for Medicare/Medicaid and if anyone gives you crap, get on the websites of your state's politicians and tell them everything. You deserve to be taken care of while you are down, it's what Americans pay taxes for, part of our taxes is the "safety net" for Americans.

The_Joker · « **Reply #27 on:** February 16, 2004, 10:56:28 pm »

Khalee, to tell the truth it doesn't really matter. Here's a good thing to do. Get out a plate and a shallow pie dish. Mix 1 cup flour, 1 1/2 tsp salt and about 3/4 pepper, (change salt and pepper to taste), and pour on plate. Crack egg into pie dish and fill about 1/2 full with milk and mix up with a fork. Now roll the steak in the mixture and then the flour mixture.

TheShadow · « **Reply #28 on:** February 16, 2004, 11:09:41 pm »

Quote:

Well I got the round steak, a Bottom round. But when I make the egg and milk deal how much milk do I use.

You kind of have to judge that for yourself. Depends on the size and quantity of steak. More steaks, more mixture. Normally I use 1 egg for every 1/2 c milk. You can also use buttermilk. When I go all out on chicken fried steak I use:

1 egg
1/2 C. Buttermilk
1/2 C. Seasoned flour (flour, salt, & pepper)
1/2 C. Cracker flour

I dip the steak into the milk/egg mixture, dredge both sides in the seasoned flour, dip back into milk/egg, dredge in cracker flour. I then either bake or deep fry.

Khalee · « **Reply #29 on:** February 17, 2004, 02:14:09 pm »

Whats cracker flour?

TheShadow · « **Reply #30 on:** February 17, 2004, 04:39:02 pm »

Its just finely ground crackers. Just stick some crackers in a food processor and turn them into powder. Sorry, everyone I know calls it cracker flour or cracker meal.

Khalee · « **Reply #31 on:** February 17, 2004, 06:37:05 pm »

Well I think I did something wrong, I followed your directions, got a good crust on it, and it tasted good, but it did'nt stick to the steak

. And I did'nt tinderise it enough either, good thing my teeth are still good. Next time I try it Ill pound the heck out of it some more first. But it was good.

TheShadow · « **Reply #32 on:** February 17, 2004, 07:13:33 pm »

Yeah, pound that crap out of it. When you dredge, kinda push the meat into the flour and cracker flour. Might want to try adding another egg too. The egg is a binder. Helps hold the dry mixture together and holds it to the meat. Make sure to pre-heat your pan, oven, or deep fryer. It should be good and hot. That helps seal the coating and keep in moisture. Also make it more tender as well. Good luck.

Edit: Make sure your meat is dry. No sweat "condensation" on it. Water prevents the Egg/Milk mixture from sticking to the meat. When it cooks, the water will evaporate and allow the coating to come off.

Also make sure you have a good cut of meat. Good marbling, cut across the grain of the meat. That makes a big difference is how tender the meat is.

News: