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Old 10-12-2004, 10:25 PM   #1
Senior Cook
Join Date: Sep 2004
Posts: 147
Chicken fried steak batter question...

Hi all,

I just tried this chicken fried steak recipe:


It was excellent. Just one question though. The "batter", after cooking the steaks, wasn't what I was expecting. I was expecting something more like "kentucky fried chicken" batter, where what the recipe produced was more like what you would get by cooking pork chops (in a flour/salt/peper mix).

Don't get me wrong - I totally dug the recipie. I'm just curious about what you would need to get the other kind of batter's consistency. Bread crumbs maybe?

Thanks for any suggestions,



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Old 10-18-2004, 04:55 AM   #2
Join Date: Sep 2004
Location: USA
Posts: 2,394
Try adding alittle baking powder to your flour mixture. If you're using, let's say 2 cups of flour, then add 1/2 tsp.. and.. coat the steak with the flour mixture first, then the egg, then the flour mixture again... the baking powder will make it light and crispy.

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Old 10-19-2004, 11:21 AM   #3
Moved on
Join Date: Sep 2004
Posts: 181
I would use schnitzel coating. If you Google "schnitzel recipe" you will get links like this http://www.recipezaar.com/recipe/getrecipe.zsp?id=11200.

BTW, there is a restaurant in Chicago, IL, USA, that serves the best chicken fried steak sandwiches. Traditionally, they cover it with "red sauce," but I order it dry because I like the crust. Generally speaking, I think that they have the best greasy food in the World. By the time you get home with a takeout bag from Ricobene's, it is soaked with grease, but, mmmmmmmm so good!

The restaurant is:

252 W. 26th St.
Chicago, IL
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Old 10-20-2004, 06:26 AM   #4
Join Date: Aug 2004
Location: Michigan USA
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I dip mine in flour, then buttermilk, then crushed saltine crackers, It is very good.
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Old 10-23-2004, 12:24 AM   #5
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Location: taunton,ma
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I just do mine in flour, egg and then bread crumbs. Donna
If the kitchen buzzer is ringing, they're playing my song!
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