One of our readers writes in with an important question: “I was wanting to know what the best recipe you've been given so far for chicken fried steak and fried pickles.”
(I’ll keep his/her identify a secret, in case s/he is, like, a nutritionist and only a secret CFS eater).
(I’ll keep his/her identify a secret, in case s/he is, like, a nutritionist and only a secret CFS eater).
While I haven't found a perfect recipe, and wouldn’t dare to run afoul of your grandma’s special recipe, I will tell you the elements that I think should be required for a quality chicken fried dish:* White pepper in the batter. So crucial.
* Buttermilk, not milk. The tangy flavor makes all the difference. This should especially help with your pickles.
* Double dip the steak/pickle in the flour and wet mix. I like a thick crust, so this helps to get a good coat.
What am I missing? What are your favorite techniques or recipes? Inquiring (and hungry) minds want to know.
