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Chicken Fried Steak

Limp Brisket

By Limp Brisket
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BlueGreySky

BlueGreySky 1002

Posted
Posted (edited)
1 hour ago, 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    

3 hours ago, BigDHornfan said:

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

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

Edited by BlueGreySky
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VirginiaLonghorn
VirginiaLonghorn

Let’s get this back on track … Double mashed potatoes and milk gravy without any “medley” of inappropriate vegetables. Richter’s Antler Cafe in Spring Branch.

stc
stc

Brotherton's bbq in pflugerville does a damn good cfs on Friday nights. Jalapeño gravy added a nice kick.

Paco
Paco

Amen brother. Celebrating at Jim's.

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Deej

Deej 76752

Posted
Posted
16 minutes ago, Steamboat1874 said:

The original Dart Bowl had a great CFS lunch and I had it often and damn those rolls were great as well.

I couldn't get past ordering the enchiladas.

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CHIEF

CHIEF 5075

Posted
Posted
2 hours ago, 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    

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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jimmyjazz

jimmyjazz 45882

Posted
Posted
20 minutes ago, CHIEF said:

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

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

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sith_horn

sith_horn 2379

Posted
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.

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gsoda3

gsoda3 3245

Posted
Posted
16 hours ago, elfenix said:

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

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.

16 minutes ago, 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.

Best fried chicken I ever had was shallow fried.

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DalTxHornFan

DalTxHornFan 3097

Posted
Posted (edited)
27 minutes ago, 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.

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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elfenix

elfenix 34223

Posted
Posted
3 hours ago, 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

Aaron Paul What GIF by Breaking Bad

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BurntOrange&White

BurntOrange&White 39930

Posted
Posted (edited)
8 minutes ago, 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.

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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ztejas

ztejas 43411

Posted
Posted
9 hours ago, 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

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

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ztejas

ztejas 43411

Posted
Posted
1 hour ago, 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.

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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CHIEF

CHIEF 5075

Posted
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7 hours ago, elfenix said:

Aaron Paul What GIF by Breaking Bad

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

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elfenix

elfenix 34223

Posted
Posted
22 hours ago, 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.

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this dude once said the most important thing about bbq is the sauce. i'll pass.

 

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Deej

Deej 76752

Posted
Posted
On 10/25/2024 at 3:37 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

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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HalfSack Horn

HalfSack Horn 149

Posted
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
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Covri

Covri 6244

Posted
Posted
On 10/25/2024 at 9:33 PM, 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. 

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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ztejas

ztejas 43411

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Posted (edited)
3 hours ago, 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? 

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
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BigDHornfan

BigDHornfan 6545

Posted
Posted
On 10/26/2024 at 7:06 AM, Underdog said:

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

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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SurlyGator

SurlyGator 865

Posted
Posted
3 hours ago, 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.

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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LebongJames

LebongJames 1791

Posted
Posted
On 10/25/2024 at 10:33 PM, 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. 

That was a Texas Land and Cattle.

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Texzilla58

Texzilla58 4731

Posted
Posted
On 10/25/2024 at 12:17 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

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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gsoda3

gsoda3 3245

Posted
Posted
4 hours ago, 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. 

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

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utee94

utee94 15805

Posted
Posted
18 minutes ago, gsoda3 said:

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

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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DoobieWah

DoobieWah 1435

Posted
Posted
On 10/25/2024 at 8:07 PM, 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.

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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elfenix

elfenix 34223

Posted
Posted (edited)
7 hours ago, gsoda3 said:

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

"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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PilotsError

PilotsError 2286

Posted
Posted
4 hours ago, 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.

season 3 youre a fucking pussy GIF by Shameless

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