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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-19-2011, 11:28 PM   #1
inv3ctiv3
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Default Chicken Fried Steak Bites *PRON*

Some of you may know I'm really into bbq/cooking and tonight I decided to do a bit of a southern country style dinner. Being from Texas and growing up around Chicken Fried Steak/Fried Chicken I had a hankering so I did something a little different with it. Make bite sized chicken fried steak pieces instead of full steaks and pan friend chicken strips. It was delicious and have plenty of left overs.









Chicken:



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Old 02-19-2011, 11:32 PM   #2
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Well, you can just shoot me some of those leftovers. The look great!
You are just north of Ventura. Next time down there you can pick up some awesome rub from Simply Marvelous if you haven't already! Save on the shipping.
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Old 02-19-2011, 11:33 PM   #3
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I met up with Steph recently and got some, it is unbelievable, which reminds me I gotta paypal him!
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Old 02-19-2011, 11:36 PM   #4
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Now THAT looks really good.
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Old 02-19-2011, 11:45 PM   #5
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Nice, love chicken and steak nuggets
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Old 02-20-2011, 08:16 AM   #6
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Nice looking eats Bro! Thanks for the idea...
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Old 02-20-2011, 09:20 AM   #7
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Now that is good eats
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Old 02-20-2011, 10:01 AM   #8
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Looks tasty from here too!!
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Old 02-20-2011, 02:35 PM   #9
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Had some leftovers today still delicious.
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Old 02-20-2011, 02:37 PM   #10
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Very nice!
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Old 02-20-2011, 03:00 PM   #11
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Yes Please! Pass the gravy and the potatoes. I like!
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Old 02-20-2011, 03:02 PM   #12
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Those look awesome. What's the batter you're using?
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Old 02-20-2011, 03:21 PM   #13
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The batter is just milk and an egg, I coat the meat in flour, dredge it in the egg/milk mixture then coat it again with flour and put in the oil.
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Old 02-20-2011, 04:10 PM   #14
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What is your choice of frying oil and temp?

I've had problems lately getting things to brown nicely like you have there. Calamari comes out bleached white! And the flavor is about the same as the color! I'm thinking its all in the oil and temp.
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Old 02-20-2011, 04:37 PM   #15
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I just use vegetable oil at about 350 or medium-high (6-7 on a dial indicator)
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