Posted By: Willie G
Chicken Fried Steak - 10/11/17 09:24 PM
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?
Thin cut ribeye, pounded
.in your dredge, use poultry seasoning and dry mustard along with what ever else you use.
Posted By: fishslime
Re: Chicken Fried Steak - 10/12/17 12:17 AM
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.
Posted By: V-Bottom
Re: Chicken Fried Steak - 10/12/17 05:26 PM
^^^^^ A little buttermilk maybe?
Posted By: fishslime
Re: Chicken Fried Steak - 10/12/17 10:02 PM
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.
Posted By: Willie G
Re: Chicken Fried Steak - 10/18/17 09:26 PM
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
Posted By: TroyKing
Re: Chicken Fried Steak - 10/19/17 09:20 PM
1/2" thick tenderized deer steaks...
Posted By: 921 Phoenix
Re: Chicken Fried Steak - 10/22/17 04:22 AM
^^^^^ 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.
Posted By: karstopo
Re: Chicken Fried Steak - 10/22/17 10:40 AM
Yea, buttermilk contains lactic acid and that acid helps tenderize meat.
Posted By: Gamblinman
Re: Chicken Fried Steak - 11/15/17 01:11 AM
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.
Posted By: Caymas Cx 21
Re: Chicken Fried Steak - 11/15/17 01:19 AM
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.