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chicken fried steak

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YEP. - When I used to go to deer camp, I made it each year on "1st night in camp" using venison from the year before by pounding the steaks with the edge of a plate until tender, breading the venison, then frying the steaks & making cream gravy to put over the steaks & biscuits.= YUMMY.

yours, satx
 
He would soak the steaks in milk for a few hours, then beat them with a meat hammer, the dipped in wisked eggs then flour/salt pepper dry mix in to lard or crisco shorting( my mother started bying cans of crisco when I was about eight. My dad kept picking up lard, my mother kept throwing it out. My dad retired when I was fifteen and between us I don't think my mother cooked again till my dad got too infirm.
My favorite for deer is pot roast, but it wasn't until my teens and my first deer that I started making that. Almost everything my dad made was fried.
 
I was taught to use a couple of cups of self-rising flour, salt, cayenne, (plus maybe onion powder; maybe garlic - depends on who is cooking) two whole eggs, and a cup of buttermilk. Mix the dry ingredients and then put them on a plate next to the skillet, and mix the wet ingredients in a shallow pan, placing them next to the dry ingredients. Take the tenderized steak (pounded, or left for several hours in the fridge with meat tenderizer) and coat them with the liquid, then dredge them in the dry flour/spices, and then into the skillet where you've heated lard/shortening/oil [lard tastes the best, but it's the least "healthy"] to about 350 degrees, and fry them up. The lady who taught me this says the self rising flour and the buttermilk make for a "lighter" coating. This works for shrimp and for sweet and sour pork too I'm told, but I've only seen it done for CFS.

LD
 
Some people, wanting a thicker crust, double dip the steaks. Dip in liquid, roll in dry mix, dip again in liquid and roll in dry mix again. Going from dry mix back to liquid causes a lot more of the dry mix to stick to the steak on the second roll in the flour, if a thick crust is what you are after

One antiquated name for what you are doing to the steaks is called "graining", and you can do it with corn meal or any other kind of ground flour like mix. You can also do it without the eggs or milk, just by using water, but the eggs help the flour stick better. What graining does is to help keep the juices in the meat, if done properly. I've eaten a lot of fish, fried chicken, and some steak rolled in a corn meal mix rather than flour.

I'm not much of a recipe follower, and just try to cook with common sense. Nothing I cook ever has the same amount of spices, as I just put in whatever I feel like or have available at the time. My grandmother used to roll her fried chicken in crunched up corn flakes.
 
I remember a TV cooking show back in the 1970's, that gave various recipes and dishes from around the country and amongst frontier folk, and one episode had to do with chicken fried steak made by pioneers traveling west in the wagon trains. Darn if I can remember the name of the show. The host did talk about the prairie wind, the buffalo chips for fuel and the likely hood of a little extra "nutrition" blowing into the food as it cooked.
I was never fond of chicken fried anything, until I met a gal that made chicken fried beef liver. How anybody could make liver taste so good was astounding. It was juicy and tender. Nothing like the shoe leather my mother cooked up.
 
I've had venison steaks done like a German Schnitzel; I don't know if that's akin to chicken fried steak. The only times I've had beef CFS it was done in a deep fryer. I can't seem to get the tenderized beef steak cooked so it isn't tough as shoe leather so I'm reading the posts here in hope of a clue.

I figure the tenderized steak you get at the supermarket must be from old, tough range cattle.
 
Try round steak, beaten with the edge of a china plate or meat hammer, dredged in your choice of "coating" & friend until done.
(I find that "shoe-leather" CFS is OVER-COOKED.)

Note: My choice of dredging is simply dipping in a little milk, followed by dipping in flour. = I don't like HEAVY "breading".

yours, satx
 
sidelock said:
Have any of you tried chicken fried steak using elk or deer???? :hmm:
Ya know, to be honest,,
I've never found a "steak" that's been "chicken fried" to be appetizing at all.
To me it's always been a waste of good beef!
If I want to taste breading and seasoning I'll have fried chicken,, or pressure cooked KFC.
 
Don't use good beef for cfs. It was designed to use tough old range cattle. Cross cut the dickens out of it, dip in buttermilk (essential) then bread crumbs, then fry. Put on the white milk gravy and snaps and mashed potato. There is a place in Norman OK with a CFS deal- big as a steering wheel but if you finish it- its free.
 
And then there's the BIG TEXAN STEAKHOUSE in Amarillo, TX that has a 72 ounce steak, with shrimp cocktail, baked potato/fries & a drink that's FREE if you can finish & (when I was last there) 34.95 plus tax if you cannot.

That steak is FOUR & a HALF POUNDS.
(Four of us, during the Texas Wagon train in 1986, ordered ONE steak with 3 extra shrimp cocktails/potatoes & still had enough left over to feed another fellow & my chow-chow, too, for about 40 bucks total, plus tip.)
Fwiw, it was a GOOD steak, too.


The late pro-wrestler ANDRE THE GIANT ordered/finished TWO of them & then asked for another baked potato & more hot bread.

yours, satx
 
love schnitzel, in all its forms. I think CFS is a child of it. Just like local BBq styles. I think jager schnitzel was venison or boar when first made.
 
necchi said:
sidelock said:
Have any of you tried chicken fried steak using elk or deer???? :hmm:
Ya know, to be honest,,
I've never found a "steak" that's been "chicken fried" to be appetizing at all.
To me it's always been a waste of good beef!
If I want to taste breading and seasoning I'll have fried chicken,, or pressure cooked KFC.

Chicken fried steak is a way of making lesser cuts of beef more palatable and adding calories. Real, or good steak should be grilled.
 
Yeah-last time through that part of Texas I stopped off at the Big Texan. There is a stage they seat you on and you have to eat the thing with everyone watching. I think I'd choke. :hatsoff:
 
And for those that don't want beef, there is Chicken fried CHICKEN which is different than fried chicken.
 
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