"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-13-2009, 06:08 PM   #1
Assistant Cook
 
Join Date: Oct 2009
Location: Austin Texas
Posts: 5
How do they get the great breading on chicken fried steak?

I'm home more than my wife these days and have started doing more of the cooking. I have tried a dozen different ways to apply breading to steak looking for, what I'll call, "restaurant" style chickewn fried steak. Can anyone help?

__________________

__________________
brianwooten is offline   Reply With Quote
Old 10-13-2009, 06:17 PM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I use a standard breading procedure: seasoned flour, egg wash, crumbs (cracker or bread). Sometimes folks will do flour, egg, flour, egg, crumbs.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 10-13-2009, 06:42 PM   #3
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Kim (DH) does seasoned flour, egg/milk, seasoned flour.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-13-2009, 07:33 PM   #4
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,932
I use the same flour/egg/crumb technique as Wyogal, seasoning the bread crumbs with Italian herb seasoning or even just some paprika and dried thyme. I season the flour with salt and pepper.

To switch it up I often use panko (Japanese) bread crumbs for a different texture.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 10-13-2009, 08:13 PM   #5
Assistant Cook
 
Join Date: Oct 2009
Location: Austin Texas
Posts: 5
Thank you very much for the responses! Done the flour/egg/crumbs the way you describe. Problem is, the breading never comes out big and flaky. It is always a very fine crust on the product. Most of the chicken fried steak I've had, the crust is a huge part of the steak; not just a fine crust. Am I rolling the crackers too fine? Should I be cooking in a deep fryer instead of pan frying?
__________________
brianwooten is offline   Reply With Quote
Old 10-13-2009, 08:16 PM   #6
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
just double dip it, creates a thicker coating
__________________

Wyogal is offline   Reply With Quote
Old 10-13-2009, 08:51 PM   #7
Cook
 
Join Date: Sep 2009
Posts: 95
>> Should I be cooking in a deep fryer instead of pan frying?

ah. there's the rub.

double coating works well, allow to "dry" about 10-15 minutes between coats.

a "pan fry" is not likely to create a bubbly coating _unless_ the fat is about halfway up the steak thickness - sorta' like semi-deep frying....deep frying 'half a steak' at a time... if the steak can't "float" the coating won't develop that bubbly depth/thickness.

and the oil/fat _must_ be fully up to temp. before putting in the steak.

full blown deep drying is the preferred method to get the effect you're looking for.
__________________
Dillbert is offline   Reply With Quote
Old 10-13-2009, 08:56 PM   #8
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by Wyogal View Post
I use a standard breading procedure: seasoned flour, egg wash, crumbs (cracker or bread). Sometimes folks will do flour, egg, flour, egg, crumbs.

me too. made sure your oil is hot enough and don't crowd the pan. they will steam instead of fry, making them soggy.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 10-14-2009, 12:22 AM   #9
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I use Grandma's method - dredge in flour and shake off any excess, dip in buttermilk and egg, then again in flour ... deep fry in a dutch oven or in a big old cast iron skillet that is about 1/2 - 2/3 deep in oil. The oil MUST be up to temp and never try to cook too much at one time or, as has already been noted, you will drop the temp of the oil and the overcrowding will cause the meat to steam rather than fry.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-14-2009, 12:42 AM   #10
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Dilbert brings up valid points. And Michael is one of those cooks who just knows what he's talking about. He does the research. Also, for a "deeper" crust, try panko breadcrumbs. They are more coarse in texture and will thus make your coating more coarse. They are also more crunchy than are regular breadcrumbs or crushed crackers. One other tip, make sure to dry the meat surface before dipping in the egg-wash, to allow the egg to stick to the meat. Then dredge in seasoned flour, again in the egg wash, then in the bread crumbs as was stated by the others. I really have nothing more to add than what has been said by the others.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.