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Old 08-14-2012, 11:17 AM   #1
MS2SB
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Join Date: 06-28-10
Location: Bothell, WA
Default KFS - Kettle Fried Steak

I tried Kettle Fried Chicken a few weeks ago and the wife and I absolutely loved it. It was really easy to do and it got me to thinking.

"Self!" I said to my self
"Yes?" I replied
"You & I agree that chicken is our second favorite thing to eat chicken fried right?"
"That's right. What's on your mind?" I asked.
"You think that kooky Kettle Fry technique would work for our favorite chicken fried application?
"Well self there's only one way to find out."

I started with a couple of cheap chuck steaks
Steaks.jpg

Then hit them hard with the needler to tenderize them
Tenderized.jpg

I then put them into a bath of butter milk, season salt and sirachi and let them marinate for about 2-hours
Marinating.jpg

I made a dredge of 1C flour, 1C corn meal, 1/8 tsp baking powder & some more Lawry's
Dredge.jpg

After I pulled the steaks out of the marinade I noticed that the vein of fat & connective tissue running through the steaks had softened considerably so I cut it out and divided each steak into smaller portions, then dipped in the dredge, back into the buttermilk sirachi mix and then into the dredge again.
Battered.jpg

After about a 30-minute rest they went onto the kettle indirect over some oak lump.
Cooking.jpg

Cooked them for about 5-6 minutes/side and then pulled them off.
Done.jpg

I whipped up some buttermilk, fatty gravy
Fatty Gravy.jpg

and some home fries
Hashbrowns.jpg

and plated the whole thing up.
Plated.jpg

A couple of thoughts on this.
1) The batter crisped up really nicely however it didn't really stick to the steak the way that I would have liked it to. I have this same problem when I shallow fry chicken fried steak in a skillet. This leads be to believe that I have a problem in my batter or dredging technique. Any thoughts on this would be welcome.

2) The steaks weren't tough, but they weren't quite as melt in your mouth tender as I would like them to be. So either I need to needle/beat the steaks more, or I'm using the wrong cut of meat. What cut of meat do other brethren use for their chicken fried steak?

3) I would definitely take this as proof of concept on Kettle Fried Steak. The results were good but not perfect and I think with a little bit of tweaking this could be out of this world good.

Thanks for looking.
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Old 08-14-2012, 11:50 AM   #2
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try corn starch, wet batter, flour dredge. as for cut, I think the cut you're using is fine, just beat the snot out of it. most CFS is made with cubed steak which you can usually pull apart with your hands
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Old 08-14-2012, 11:51 AM   #3
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oh, looks good by the way
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Old 08-14-2012, 11:57 AM   #4
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what temp did you cook them at? I think higher is better
you could throw a pan down sprayed with oil and let that get hot. once you put the steaks down they start to cook quickly.

perhaps let them setup in the fridge for a little while.
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Old 08-14-2012, 12:03 PM   #5
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Not sure what the temp was. It was hot though. Had all the vents wide open and the baskets completely fully of red hot lump, probably in the 400-425 range. I'll try both the corn starch method and letting them setup in the fridge for a bit. These I let setup on the counter for 30 minutes or so. Dry environment of the fridge might be helpful.
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Old 08-14-2012, 12:48 PM   #6
caseydog
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Quote:
Originally Posted by MS2SB View Post
1) The batter crisped up really nicely however it didn't really stick to the steak the way that I would have liked it to. I have this same problem when I shallow fry chicken fried steak in a skillet. This leads be to believe that I have a problem in my batter or dredging technique. Any thoughts on this would be welcome.

2) The steaks weren't tough, but they weren't quite as melt in your mouth tender as I would like them to be. So either I need to needle/beat the steaks more, or I'm using the wrong cut of meat. What cut of meat do other brethren use for their chicken fried steak?

3) I would definitely take this as proof of concept on Kettle Fried Steak. The results were good but not perfect and I think with a little bit of tweaking this could be out of this world good.

Thanks for looking.
1. Try mixing an egg or two in with your buttermilk dredge, and add a teaspoon of backing powder to your flour. It worked for me.

2. I used a meat mallet with spikes on the same cut of meat last week, and the steak was quite tender. I don't think the needles are enough to break down the lean muscle.



CD
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Old 08-14-2012, 12:54 PM   #7
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For CFS, I don't think I would use chuck. Too dang tough for short cooks.
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Old 08-14-2012, 12:58 PM   #8
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Quote:
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For CFS, I don't think I would use chuck. Too dang tough for short cooks.
Suggestions on what would be better?
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Old 08-14-2012, 01:00 PM   #9
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I dredge in cornstarch first then the batter and lastly into the breading.
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Old 08-14-2012, 01:02 PM   #10
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Quote:
Originally Posted by Norm View Post
I dredge in cornstarch first then the batter and lastly into the breading.
What do you use for a batter?
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Old 08-14-2012, 01:08 PM   #11
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Quote:
Originally Posted by MS2SB View Post
Suggestions on what would be better?
I'd go with round steak.
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Old 08-14-2012, 01:24 PM   #12
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I'm also wondering if a little melted butter in the batter/buttermilk would be helpful in creating a more even browning?
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Old 08-14-2012, 04:28 PM   #13
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My batter is milk,egg, and enough rice flour to make it like a thin pancake batter. You can also use a/p flour.
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Old 08-14-2012, 04:48 PM   #14
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I always use thin cut boneless new york strips, Safeway usually has them, and use my Jaqaurd(sp?). Makes a great CFS. I dredge in flour before needling and then again before battering. I always pan fry, but doing that, most of the coating stays on.
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Old 08-14-2012, 06:08 PM   #15
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Quote:
Originally Posted by MS2SB View Post
What do you use for a batter?
Milk, 2-3 eggs, s & p. maybe a splash of beer or some kind of seasonall.
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