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Posted (edited)
  On 10/25/2024 at 2:09 PM, Bill Brasky said:

for both chicken fried steak and chicken fried chicken, the first two words "chicken fried" describe the cooking method because it is battered and deep fried like traditional fried chicken.   the last word describes the meat used    

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  On 10/25/2024 at 1:06 PM, BigDHornfan said:

God damn this page is fucked.
Why do we always have to fuck up a good thing?

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These two posts above, truth.  On to the next page for fucks sake.

Edited by BlueGreySky
Posted
  On 10/25/2024 at 2:09 PM, Bill Brasky said:

for both chicken fried steak and chicken fried chicken, the first two words "chicken fried" describe the cooking method because it is battered and deep fried like traditional fried chicken.   the last word describes the meat used    

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This is the crux of the issue. The best CFSs are not deep fried like fried chicken. They are battered and fried on a griddle. If you want to take a battered up a bone-in chicken breast, fry it on each side for four minutes and then eat it, be my guest. The only similarity is that they have a seasoned flour batter. The steak itself, is marinaded in buttermilk and eggs. I would assume most chicken never goes through the milk and egg process.

CHIEF

Posted
  On 10/25/2024 at 5:17 PM, CHIEF said:

The steak itself, is marinaded in buttermilk and eggs. I would assume most chicken never goes through the milk and egg process.

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Wait, what?  A buttermilk bath is classic old school southern fried chicken.  Eggs are optional.

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Posted (edited)

Not all fried chicken is deep fried either. We don't deep fry ours and the very best fried chicken I've ever had wasn't deep fried. It was made by Granny (not mine, but that's what everyone called her) in east Texas. Dammit. Now I'm jonesing for her fried chicken.

Edited by sith_horn
Posted
  On 10/25/2024 at 1:52 AM, elfenix said:

If we're being pedantic are steak fingers a sub category of chicken fried steak or are they their own thing?

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Come to think of it, I've never had deep fried steak fingers. Maybe because the only steak fingers I remember eating were from elementary school. Juanita wasn't running a deep fryer back there.

  On 10/25/2024 at 6:26 PM, sith_horn said:

Not all fried chicken is deep fried either. We don't deep fry ours and the very best fried chicken I've ever had wasn't deep fried. It was made by Granny (not mine, but that's what everyone called her) in east Texas. Dammit. Now I'm jonesing for her fried chicken.

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Best fried chicken I ever had was shallow fried.

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Posted (edited)
  On 10/25/2024 at 6:26 PM, sith_horn said:

Not all fried chicken is deep fried either. We don't deep fry ours and the very best fried chicken I've ever had wasn't deep fried. It was made by Granny (not mine, but that's what everyone called her) in east Texas. Dammit. Now I'm jonesing for her fried chicken.

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I'm with you.  My dear departed Great Grandmother (a true daughter of the Republic of Texas from deep East Texas - Sabine County) always just made fried chicken in a cast-iron skillet with a little bit of (homemade) lard and butter.  The buttermilk soak was also mandatory.  We kids always had feather picking duty after the birds were dispatched.

Edited by DalTxHornFan
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Posted
  On 10/25/2024 at 5:17 PM, CHIEF said:

This is the crux of the issue. The best CFSs are not deep fried like fried chicken. They are battered and fried on a griddle. If you want to take a battered up a bone-in chicken breast, fry it on each side for four minutes and then eat it, be my guest. The only similarity is that they have a seasoned flour batter. The steak itself, is marinaded in buttermilk and eggs. I would assume most chicken never goes through the milk and egg process.

CHIEF

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Aaron Paul What GIF by Breaking Bad

Posted (edited)
  On 10/26/2024 at 1:07 AM, PilotsError said:

I know we're not supposed to mention chains, but...I had the greatest CFS I've ever had at Longhorn Steakhouse in Cedar Park over the weekend.

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That guga foods guy was very impressed with their ribeye. He chose Longhorn Steakhouse over Ruth's Chris. Also gave them one of the highest rankings of the places he's done for his chain steak off.

Edited by BurntOrange&White
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Posted
  On 10/25/2024 at 5:17 PM, CHIEF said:

This is the crux of the issue. The best CFSs are not deep fried like fried chicken. They are battered and fried on a griddle. If you want to take a battered up a bone-in chicken breast, fry it on each side for four minutes and then eat it, be my guest. The only similarity is that they have a seasoned flour batter. The steak itself, is marinaded in buttermilk and eggs. I would assume most chicken never goes through the milk and egg process.

CHIEF

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Bro I promise you places that offer both are frying them the exact same way. 

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Posted
  On 10/26/2024 at 1:15 AM, BurntOrange&White said:

That guga foods guy was very impressed with their ribeye. He chose Longhorn Steakhouse over Ruth's Chris. Also gave them one of the highest rankings of the places he's done for his chain steak off.

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I had a birthday dinner at Longhorn growing up. There used to be one where that iHOP has been forever on Mopac and 2244. 

Can't say I've ate at one since. Maybe I'll give them a shot. 

Posted
  On 10/25/2024 at 8:34 PM, elfenix said:

Aaron Paul What GIF by Breaking Bad

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Mrs. CHIEF fries her CFS in about 1/4" of oil after soaking in buttermilk and egg over night. She fries her chicken in about 2-2.5" of oil after putting it in buttermilk for 3-4 hours, she does not use eggs for chicken. Sorry, I should have clarified that. Her CFS is the best I've ever eaten, her chicken is phenomenal, but not on the level of her CFS.

CHIEF

Posted
  On 10/25/2024 at 8:37 PM, DalTxHornFan said:

On a related note:

Today I was at The Wagon Wheel in Eagle Pass and had the largest chicken fried steak in the world.

Image

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They should put a tray of tea, coffee, and water in his lap and wheel him around the dining room so people can get refills.

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Posted (edited)

I know it’s been mentioned before, but Matt’s does a damn fine CFS.  It’s also enough for a leftover CFS sandwich.  
 

My Texas favorites are Rockett Cafe just north of Waxahachie and I also liked Skeet’s in Sweetwater(could have been that I was happy to find something edible).  

Edited by HalfSack Horn
Posted
  On 10/26/2024 at 2:33 AM, ztejas said:

I had a birthday dinner at Longhorn growing up. There used to be one where that iHOP has been forever on Mopac and 2244. 

Can't say I've ate at one since. Maybe I'll give them a shot. 

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It’s been a few years since I lived in Austin, but the steak place next to ihop wasn’t it Texas Land and Cattle? 

Posted (edited)
  On 10/27/2024 at 4:53 PM, Covri said:

It’s been a few years since I lived in Austin, but the steak place next to ihop wasn’t it Texas Land and Cattle? 

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I think you're right. One still exists at stassney and 35 and they make decent food.

While we're naming places - Hyde Park B&G makes a good one. 

Edited by ztejas
Posted
  On 10/26/2024 at 12:06 PM, Underdog said:

Texas Roadhouse only place up near are area that does it right with the cream gravy. 

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Fat guy tip regarding CFS at Roadhouse:
order it gravy on the side.
cut up CFS and use the rolls and make sliders.  Dip in gravy.

You're welcome.

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Posted
  On 10/28/2024 at 4:02 PM, BigDHornfan said:

Fat guy tip regarding CFS at Roadhouse:
order it gravy on the side.
cut up CFS and use the rolls and make sliders.  Dip in gravy.

You're welcome.

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Sounds like you might very well but the BIG in your username! *

 

 

*  --  Spoken by someone over 300 bills.  All in good fun.

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Posted
  On 10/25/2024 at 5:17 PM, CHIEF said:

This is the crux of the issue. The best CFSs are not deep fried like fried chicken. They are battered and fried on a griddle. If you want to take a battered up a bone-in chicken breast, fry it on each side for four minutes and then eat it, be my guest. The only similarity is that they have a seasoned flour batter. The steak itself, is marinaded in buttermilk and eggs. I would assume most chicken never goes through the milk and egg process.

CHIEF

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Deep frying is a relatively new technique as few homes had that amount of cooking oil to use.  Shortening was a huge advance for home cooks.  Hence both cfs and fried chicken were skillet fried is a big cast iron pan or Dutch oven.  Both are superior cooked that way vs deep frying.  Although the best cfs is cooked on a griddle and fried chicken “roasted” or fried under pressure. 

Posted
  On 10/29/2024 at 9:44 AM, Texzilla58 said:

Deep frying is a relatively new technique as few homes had that amount of cooking oil to use.  Shortening was a huge advance for home cooks.  Hence both cfs and fried chicken were skillet fried is a big cast iron pan or Dutch oven.  Both are superior cooked that way vs deep frying.  Although the best cfs is cooked on a griddle and fried chicken “roasted” or fried under pressure

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Can you explain the technique? I've not heard of this.

Posted
  On 10/29/2024 at 2:35 PM, gsoda3 said:

Can you explain the technique? I've not heard of this.

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It's what KFC does-- fry in oil, in a pressure cooker. I think CfA does it as well. It cooks faster of course, and stays really juicy, and allegedly absorbs less of the oil.

Oh and if we're talking about chicken-fried awesomeness that is not necessarily steak, can't forget the chicken-fried BBQ beef rib at Stiles Switch:

No photo description available.

 

 

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Posted
  On 10/26/2024 at 1:07 AM, PilotsError said:

I know we're not supposed to mention chains, but...I had the greatest CFS I've ever had at Longhorn Steakhouse in Cedar Park over the weekend.

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Based entirely on this post, I had the CFS at Longhorn in Houston today. I got two six inch diameter steaks.  Best ever?  Probably not, but pretty damned good. Great crust. Good cream gravy. 

Thanks for the rec. It's pretty convenient. 

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Posted (edited)
  On 10/29/2024 at 2:35 PM, gsoda3 said:

Can you explain the technique? I've not heard of this.

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"Broasted" is the name. I assume autocorrect got it when texzilla typed it earlier. "Broasted" is trademarked by the company that makes those particular fryers (which KFC doesn't use, they have their own which do the same thing). It's basically a way to make the chicken fry faster. I guess the pressure allows the water in the chicken to stay in it until a higher temp is reached, thus cooking it faster, and not driving as much water out in the process.

 

I don't know that I'd want to do that inside at home. Vat of oil which might explode and will probably release atomized oil whenever pressure is reached, right on a heat source. Cue videos of turkey fryers.

Edited by elfenix
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Posted
  On 10/29/2024 at 10:34 PM, elfenix said:

"Broasted" is the name. I assume autocorrect got it when texzilla typed it earlier. "Broasted" is trademarked by the company that makes those particular fryers (which KFC doesn't use, they have their own which do the same thing). It's basically a way to make the chicken fry faster. I guess the pressure allows the water in the chicken to stay in it until a higher temp is reached, thus cooking it faster, and not driving as much water out in the process.

 

I don't know that I'd want to do that inside at home. Vat of oil which might explode and will probably release atomized oil whenever pressure is reached, right on a heat source. Cue videos of turkey fryers.

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season 3 youre a fucking pussy GIF by Shameless

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Posted

Barkett's was a damn good seafood restaurant in Seadrift, Tx. I easily ate there 300+ times. That place had a daaaaaaaaaaaaaamn good chicken fried steak. fucking world class

and the best crab stuff jalapenos 

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