this post was submitted on 04 Jul 2023
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Chicken fried steak
Chicken fried steak? How'd he manage that, then?
Ha!
If you aren't American and haven't tried it, give it a shot! It's so good.
https://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe-1925056
I do actually have a cookbook that contains a load of recipes. And I'm 99% sure it's in there. It's one that I really want to try, but, money has been quite tight and I wanted to buy something so I've saved for that. It's definitely in my list for when I can afford it.
Steak is like my favourite meat. And I don't mind friend chicken, not my favourite. But I do believe it has potential. Thank you for the link, and I'll compare them both.
If it helps, the cut of meat you use for it is a cheap one and shouldn't set you back much. Pretty much the only way it's usable is by frying it. It's not chicken, but beef. There's also chicken fried chicken, which has a confusing name, but is just chicken cooked in the same manner as chicken fried steak.
Both are best served with mashed potatoes and steamed broccoli.
Edit: I misunderstood. You know it's not chicken. Sorry, I'm on my second beer lol. Anyway, I think you'd like both dishes. I'm from the Southern US and it's a common food here. One of my absolute favorites.
Oh, maybe I could look for it soon then. I thought it was gonna be like a quite expensive one.
Quick question, I tried dollowing your link but it sent me to the food network homepage. So I searched for it, and I'm fairly certain I found it. But, what type of gravy is that? The only time I've seen gravy, the gravy is always brown. So I got a bit confused looking at a white gravy. Unless the us and uk have different gravies. But I thought it'd be universal.
All good man. Shit happens. Have one for me, yeah? I'll definitely check both out. Thank you.
That's just white gravy. https://www.thekitchn.com/white-gravy-recipe-23263164 make some for your mashed potatoes, too!
Ohhh, it looks a bit like bechamel sauce. I googled if it's the same thing but the only difference is nutmeg. Maybe onion. But I've never put onion on my bechamel.
Thank you, seems like something I could eat
Edit: so. I've just learnt that it is just a variant and bechamel is a French base sauce that's, well, a base.