how do i make extra chrispy chicken fried steak?

Answer 1

2 eggs
2 cups milk, at room temperature
3 cups flour
2 teaspoons meat seasoning
2 cups frying oil, preferably Canola
8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts)


Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.

Answer 2

Besides the batter/breading that you use, make sure the oil/fat is hot enough and not deep so that you're frying it quickly but deeply enough that the meat just absorbs the fat; then the breading is crispy.

Sorry I can't tell you better than that - you'll learn when the fat (dependent upon the type) is hot enough as well as the how well you want the meat done. You'll also end up knowing how much spice or herbs to put into the egg wash or flour after you do it a few times for your own preference of flavors.

Chances are your fat/oil isn't how enough if it's coming out greasy...

From someone that's likes her beef rare!

Answer 3

Prepare and tenderize the cutlets (round steak, etc) ... beat the #%^# out of them.
Make a dredge of:
Flour seasoned with a good amount of salt, pepper, etc.
egg beaten with a little milk
panko bread crumbs (Japanese style bread crumbs). Your grocery store should carry this.

Dredge the cutlet in the flour. Knock off the excess.
Next coat with the egg and milk mixture.
Dredge in the panko bread crumbs. Knock off the excess.

Pan fry in a medium hot skillet with a 3-4 tablespoons of olive oil. Don't crowd. You'll have to cook in batches.
3-5 minutes per side, until golden.

Place in a 200 degree preheated oven on a rack while you cook the remainder.

Serve with a milk gravy made in the pan that you cooked them in.

When's dinner??