ok guys and gals, I need some help with my chicken fried steak game. I've tried tons of different methods, but I can never seem to get the coating to stick like it should. Everyone loves the flavor, but the coating always seems to come off when cutting/eating it.
Here's my current method and has gotten me the closest, but still not quite there.
Take some cube steak and liberally season it with seasoning salt and garlic powder. Into the fridge overnight. Next day, take the meat, pat it dry with paper towels, then into seasoned flour. Shake the excess off, then into a mixture of buttermilk, eggs and franks hot sauce. Let the excess drip off, then back into the flour mixture. Then let it rest on a cooling rack, while I warm the oil up, I try to use just enough oil that it goes almost up the sides of the CFS and not on the top. Fry in the oil until it's golden brown, then flip and do the other side the same way. Drain on paper towels for about 5 minutes before serving.
It makes a nice crust on the meat, but it just doesn't seem to stick well. Any thoughts on what I can do to get it better?
Here's my current method and has gotten me the closest, but still not quite there.
Take some cube steak and liberally season it with seasoning salt and garlic powder. Into the fridge overnight. Next day, take the meat, pat it dry with paper towels, then into seasoned flour. Shake the excess off, then into a mixture of buttermilk, eggs and franks hot sauce. Let the excess drip off, then back into the flour mixture. Then let it rest on a cooling rack, while I warm the oil up, I try to use just enough oil that it goes almost up the sides of the CFS and not on the top. Fry in the oil until it's golden brown, then flip and do the other side the same way. Drain on paper towels for about 5 minutes before serving.
It makes a nice crust on the meat, but it just doesn't seem to stick well. Any thoughts on what I can do to get it better?
