sherifffruitfly
Senior Cook
- Joined
- Sep 29, 2004
- Messages
- 147
Hi all,
I just tried this chicken fried steak recipe:
http://www.discusscooking.com/viewtopic.php?t=2850&highlight=chicken+fried+steak
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,
cdj
I just tried this chicken fried steak recipe:
http://www.discusscooking.com/viewtopic.php?t=2850&highlight=chicken+fried+steak
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,
cdj