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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-12-2009, 09:08 AM   #1
boberosabbq
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Default Chicken Fried Steak Recipe

Gonna make some tommorrow night anyone got a killer recipe.
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Unread 01-12-2009, 11:25 AM   #2
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I have tried a few times. I have no receipe to share. I just use egg wash with self-rising flour that has salt, pepper and Lowery's seasoning in it. I quit making them cuz I dont have a deep fryer and I dont think they can be cooked properly without one.

I am sure there are a few Brethren and their Mom's in TX that will disagree with that statement!
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Unread 01-12-2009, 11:26 AM   #3
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Never really had a recipe, I worked in a restaurant in college. Season flour to taste. I just use salt, pepper and some onion powder.

Lightly season meat with salt and pepper. dredge meat in flour. then dredge in egg/milk mixture. dredge in flour again. Laugh at your fingers that now look good enough to cook.

Fry up in oil at about 350 to 375.(not your fingers, just wash that mess off)
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Unread 01-12-2009, 11:27 AM   #4
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Bentley, they are definitely easier to cook in a deep fryer.
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Unread 01-12-2009, 11:58 AM   #5
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dredge in seasoned flour, then into an egg and buttermilk wash, then into seasoned self-rising flour.

Then into a cast iron pan with about inch and a half of oil.
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Unread 01-12-2009, 12:03 PM   #6
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This is the recipe for the Reatta restaurant in Texas. It is a well known restaurant in Texas...especially Fort Worth. I have not done yet but looks easy and I can't wait to try it.

Tenderized beef steaks

Flour dredge:
3 cups flour
3 Tbs iodized salt
4 Tbs coarse ground black pepper

Eggwash:
1 egg
1 pint buttermilk
Whisk briskly

Fry in cast iron skillet at 350 degreess. Use peanut oil. About 5 minutes per side depending on thickness.
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Unread 01-12-2009, 12:04 PM   #7
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I use round steak, and season each side with a little flour, salt, fresh cracked pepper...and tenderize the hell out of it. Then dredge in seasoned flour, milk, flour one last time.

Cook in a cast iron skillet with a little oil at about medium. I keep them moving a little to keep the flour from sticking or burning. When the blood starts to come up through the flour it's time to turn them and a nice golden/browned color.
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Unread 01-12-2009, 12:19 PM   #8
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I think I got the basics down, what about the best method for cooking, I've got both cast iron skillet and a deep fryer. Which is best?
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Unread 01-12-2009, 01:10 PM   #9
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Cast iron skillet is better you can make gravey with left behinds, also add some cornstarch to the flour it'll make for a crispy crust
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Unread 01-12-2009, 01:13 PM   #10
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Deep fryer is the best. I would suggest once the steaks have been dreged you put them in the freezer on a sheet pan for 20-30 minutes if you are going to use a fryer.
it helps keep them from sticking to the basket. I have had good luck with iron skillet as well though. The peanut oil is great for it though.
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Unread 01-12-2009, 01:31 PM   #11
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I have to respectfully disagree with Steve. Cast Iron is the only way to go.

It ain't chicken fried unless you have some cream gravy on top of it. pour off most of the grease from the cast iron pan, and then add your flour and milk and make your gravy.....hard to make gravy in a deep fryer. And you'll need the drippings to make good gravy (none of that store bought chit).
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Unread 01-12-2009, 02:12 PM   #12
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Fastball and Mark are correct about the drippings. I void my suggestion on the fryer if you are a gravy master.
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Unread 01-12-2009, 02:22 PM   #13
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I've posted on this topic before. If you are really making chicken fried steak, I think it's helpful to add a little bit of cornmeal into the outter breading so that's crispy. Deep frying is best, but high heat is more important so consider how hot your fryer is relative to a saute pan.

If what you are really after is country fried steak, skip the corn meal, and the only way to cook it is in a skillet or saute pan. I did a post with pr0n on that about a year ago if you wann search for it.

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Unread 01-12-2009, 02:27 PM   #14
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Quote:
Originally Posted by dmprantz View Post
I've posted on this topic before. If you are really making chicken fried steak, I think it's helpful to add a little bit of cornmeal into the outter breading so that's crispy. Deep frying is best, but high heat is more important so consider how hot your fryer is relative to a saute pan.

If what you are really after is country fried steak, skip the corn meal, and the only way to cook it is in a skillet or saute pan. I did a post with pr0n on that about a year ago if you wann search for it.

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Unread 01-12-2009, 02:28 PM   #15
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I stumbled on a blog one day that looked pretty darn good. I haven't tried the recipe/method yet but it looks darn good.

http://homesicktexan.blogspot.com/20...ied-steak.html
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