We just call it fried chicken. I should know, I'm Mr. Manager. That being said, looks great and I want all of that.
But chicken fried steak is called that because it’s fried in the style of fried chicken.
“Chicken fried like a steak that was fried like chicken” is very needlessly redundant.
Yeah the south is weird, it's the whole dish combo not just the protein. I just immediately understand the name but understand why it sounds redundant/weird/dumb to someone who's never come across it.
¯\_(ツ)_/¯
Pan fried boneless chicken with black pepper buttermilk white gravy and mashed potatoes.
It'll be a flattened or cubed cutlet, not a natural piece of the bird, means you can fry in a pan with a little oil and not a big pot or fryer.
Yeah but the gravy and mashed potatoes make it what it is as well. This is the root dish for the name.
https://en.m.wikipedia.org/wiki/Chicken-fried_steak
I'm not trying to argue, just trying to explain ops naming choice not just calling it pan fried chicken with black pepper white gravy and mashed potatoes.
I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.
I get the clarification. Just wanted to make an Arrested Development joke and it turned into a whole semantic argument. Alas, as Michael tells Tobias: "There's gotta be a better way to say that."
It looks like a standard white gravy, in which case it's mostly milk, butter, and flour (plus some salt and pepper).
This is most key. Bacon fat preferably if going for the authentic breakfast diner style.
Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.
They meant cook . Heat your butter till melted, stir in your flour to make a roux then add your milk then salt and pepper to taste.
It sort of does but it’s not really crispness you’re going for in a chicken fried steak (or chicken). It’s just downright hearty and rich and so dang good. Have you had it before?
it’s not really crispness you’re going for in a chicken fried steak (or chicken).
You stop your filthy lies right this instant.
I haven't tried chicken fried steak yet. But when I make Schnitzel or Backhendl crispiness is key. Whether or not pouring sauce over fried meat is ok seems to be a regional issue here in the German-speaking parts of the world. There are Reddit and Lemmy communities collecting "crimes" against Schnitzel (r/schnitzelverbrechen).
Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.
No real recipe. I dry-brined some boneless breasts overnight. Then did a traditional flour, egg, flour dredge and fried in a pan with a little oil. I added some hot sauce to the egg and some spices to the last flour stage. Cheers!
White gravy, often flavored with chicken stock and herbs, sometimes pepper, is particularly popular in the south, and it slaps. Its the same kind of gravy you might have with biscuits and gravy (these 'biscuits' being closer to scones than hard shortbread or tea biscuits) To use a brown gravy in the same scenario would be a travesty, thats mainly reserved for roasted red meats.
This is "gravy" in the same way American squirt cheese is "cheese" in that certain people will call it that. But its categorically a completely different thing.
It's a bechamel, friend. You are fool who doesn't understand food. You probably boil everything you don't microwave.
It's a roux with some fucking liquid added, which is exactly what you do to make any gravy, regardless of the language root of bechamel. Stop being so goddamn pedantic.