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Chicken Fried Steak #12462210 10/11/17 09:24 PM
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Willie G Offline OP
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If money were no object,what would be the best cut of meat for the best CFS.How thick? how prepared? When I cook CFS I add a pinch of baking soda to the egg/milk wash,it makes the breading "pop".But I really don't like using cube steak,hence the question.What do you use?


Democracy is two wolves and a lamb voting on what to have for dinner.

Liberty is a well armed lamb contesting the vote
Re: Chicken Fried Steak [Re: Willie G] #12462216 10/11/17 09:35 PM
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Thin cut ribeye, pounded
.in your dredge, use poultry seasoning and dry mustard along with what ever else you use.

Re: Chicken Fried Steak [Re: Willie G] #12462219 10/11/17 09:39 PM
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bronco71 Online Content
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venison, tenderized


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Re: Chicken Fried Steak [Re: Willie G] #12462363 10/12/17 12:17 AM
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fishslime Offline
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Round or sirloin steak pounded but not too thin like some restaurants do, and all you get is batter and a paper thin steak. For many years, I have marinated it in 1 cup of milk, 1 Tbs. baking powder, and 1 tsp. salt for an hour before breading. Also do this with venison. I promise you, you'll always do it this way once you've tried it.

Re: Chicken Fried Steak [Re: Willie G] #12463188 10/12/17 05:26 PM
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^^^^^ A little buttermilk maybe?


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Re: Chicken Fried Steak [Re: Willie G] #12463494 10/12/17 10:02 PM
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fishslime Offline
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Don't know about the buttermilk with the other ingredients. It might explode! If it doesn't, it might be good. May try it next time and will report back if still breathing.

Re: Chicken Fried Steak [Re: Willie G] #12463532 10/12/17 10:35 PM
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Agree with the ribeye

Re: Chicken Fried Steak [Re: Greatwhitefather] #12463866 10/13/17 03:43 AM
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Originally Posted By: Greatwhitefather
Thin cut ribeye, pounded
.in your dredge, use poultry seasoning and dry mustard along with what ever else you use.

winner


es le bon ton roulet
Re: Chicken Fried Steak [Re: bronco71] #12463867 10/13/17 03:44 AM
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smooth move Offline
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Originally Posted By: bronco71
venison, tenderized

2nd place


es le bon ton roulet
Re: Chicken Fried Steak [Re: Willie G] #12470435 10/18/17 09:26 PM
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Willie G Offline OP
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I checked with the Butcher at the local super market,He selected a top sirloin steak 1/2 inch thick and ran it through the tenderizer 2 times.I chicken fried it and it was tender and delicious like the CFS I used to be able to get at a restaurant


Democracy is two wolves and a lamb voting on what to have for dinner.

Liberty is a well armed lamb contesting the vote
Re: Chicken Fried Steak [Re: Willie G] #12471578 10/19/17 09:20 PM
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TroyKing Offline
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1/2" thick tenderized deer steaks...

Last edited by TroyKing; 10/20/17 02:22 AM.

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Re: Chicken Fried Steak [Re: Willie G] #12473155 10/20/17 11:32 PM
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Willie G Offline OP
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That looks good


Democracy is two wolves and a lamb voting on what to have for dinner.

Liberty is a well armed lamb contesting the vote
Re: Chicken Fried Steak [Re: Willie G] #12473244 10/21/17 01:07 AM
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cheers food


Bobby Barnett





Re: Chicken Fried Steak [Re: Willie G] #12473781 10/21/17 06:11 PM
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smooth move Offline
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yes it does!


es le bon ton roulet
Re: Chicken Fried Steak [Re: V-Bottom] #12474468 10/22/17 04:22 AM
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Originally Posted By: V-Bottom
^^^^^ A little buttermilk maybe?


back in the 60's and 70's my grandmother used buttermilk to soak deer meat and she said it help tenderized it all I know it was some of the best I have ever eaten. You could cut deer meat with a spoon.

Re: Chicken Fried Steak [Re: Willie G] #12474506 10/22/17 10:40 AM
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karstopo Offline
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Yea, buttermilk contains lactic acid and that acid helps tenderize meat.

Re: Chicken Fried Steak [Re: Willie G] #12503771 11/15/17 01:11 AM
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If you want to make buttermilk, just add one tablespoon of lemon juice or white vinegar to one cup of milk and let it sit 5 minutes. Won't be quite as thick as real buttermilk, but will work just the same.

Re: Chicken Fried Steak [Re: Gamblinman] #12503787 11/15/17 01:19 AM
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Originally Posted By: Gamblinman
If you want to make buttermilk, just add one tablespoon of lemon juice or white vinegar to one cup of milk and let it sit 5 minutes. Won't be quite as thick as real buttermilk, but will work just the same.

Wife does the same thing when she makes her home made Ranch Dressing recipe and works very well.

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