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If you had to make "steak-fried chicken," what would you do? (Original Post) jmowreader Oct 2024 OP
"Chicken-fried steak" actually embodies a well-established principle of French cooking -- to cook thinly sliced meat... eppur_se_muova Oct 2024 #1
Don't batter it, put it in the oven at 350 for 15 or so minutes and finish it off on a screaming hot cast iron ... marble falls Oct 2024 #2
I'll be there in 20 minutes. rubbersole Oct 2024 #7
Just got back from a trip and the one protein I ain't got is chicken. But it did sound so good it's going ... marble falls Oct 2024 #10
Directions rubbersole Oct 2024 #18
Head for the third rock from the Sun. marble falls Oct 2024 #19
I Do The Opposite ProfessorGAC Oct 2024 #11
I always did that, too. But I've been reading oven first and then the skillet. I find as much as I was skeptical ... marble falls Oct 2024 #15
I've Read That, Too ProfessorGAC Oct 2024 #16
No idea how you'd make it but I'm in! nt Shermann Oct 2024 #3
I'd go to You Tube and watch several PoindexterOglethorpe Oct 2024 #4
leave it pink on the inside? ret5hd Oct 2024 #5
Only if it's a yard bird. Samenella is a factory bird "feature". Free range bird from a cerified clean processor ... marble falls Oct 2024 #14
the issue with that would be raw meat on the bone if u fry and flip and fry and flip again nt msongs Oct 2024 #6
Put Montreal Steak Seasoning Mr.Bill Oct 2024 #8
Dry marinade and pan sear. legallyblondeNYC Oct 2024 #9
Throw the steak on the grill and the chicken to the cats. Emile Oct 2024 #12
I've had Steak Cordon Bleu and Chicken Cordon Bleu,too. k55f5r Oct 2024 #13
Quit. n/t Harker Oct 2024 #17

eppur_se_muova

(38,532 posts)
1. "Chicken-fried steak" actually embodies a well-established principle of French cooking -- to cook thinly sliced meat...
Fri Oct 18, 2024, 05:20 PM
Oct 2024

... without overcooking, coat in flour or batter for more even cooking. Lots of meats are cooked this way, including the classic dish, Trout Almondine.

In short, this technique was introduced as one possible solution to a problem. What problem would "steak-fried chicken" address ?

marble falls

(63,651 posts)
2. Don't batter it, put it in the oven at 350 for 15 or so minutes and finish it off on a screaming hot cast iron ...
Fri Oct 18, 2024, 05:22 PM
Oct 2024

... pan with butter and garlic.

marble falls

(63,651 posts)
10. Just got back from a trip and the one protein I ain't got is chicken. But it did sound so good it's going ...
Fri Oct 18, 2024, 06:20 PM
Oct 2024

... be on the table tomorrow.

Need directions?

rubbersole

(9,494 posts)
18. Directions
Fri Oct 18, 2024, 08:08 PM
Oct 2024

and please send your private jet. Save some butter and garlic for the jumbo shrimp 🍤.

ProfessorGAC

(71,853 posts)
11. I Do The Opposite
Fri Oct 18, 2024, 06:38 PM
Oct 2024

Cast iron sear first, the put pan & all into a 325° oven to finish.
Same concept, but the Maillard reaction works better before any of the protein begins to hydrolyze from the moisture & heat.
Yeah, there's science to cooking too!
And, you know me & science!

marble falls

(63,651 posts)
15. I always did that, too. But I've been reading oven first and then the skillet. I find as much as I was skeptical ...
Fri Oct 18, 2024, 07:19 PM
Oct 2024

... it seems to keep the streak juicier. I've also read that searing does nothing for keeping in juices. it does add flavor.

All the hard fast rules are personal technique that work for the person who sharing their secrets - it's what makes cooking art.

ProfessorGAC

(71,853 posts)
16. I've Read That, Too
Fri Oct 18, 2024, 07:26 PM
Oct 2024

But, Alton Brown does searing first, so I'm sticking with him. And, it works for me, so I'm hesitant to change anything.
The Maillard reaction works better searing first, but that doesn't trap juices. It only goes fifty to a hundred molecules deep. That's not enough to be a moisture barrier, especially since it's not 100% of the surface area.
To get a true moisture trapping layer, we'd have to obliterate the surface. It would be charcoal coated steak. Yuck!

marble falls

(63,651 posts)
14. Only if it's a yard bird. Samenella is a factory bird "feature". Free range bird from a cerified clean processor ...
Fri Oct 18, 2024, 07:12 PM
Oct 2024

can be pinkish.

msongs

(70,769 posts)
6. the issue with that would be raw meat on the bone if u fry and flip and fry and flip again nt
Fri Oct 18, 2024, 06:10 PM
Oct 2024

legallyblondeNYC

(87 posts)
9. Dry marinade and pan sear.
Fri Oct 18, 2024, 06:16 PM
Oct 2024

As you are using chicken, first decide what cut of chicken to use. Since you are likely pan searing, boneless would probably work best. Boneless thighs would work well, but not everyone likes them. If you are making breasts, pound them so that they are on the thinner side.

If you're looking for steak flavor, season the chicken with salt and pepper and other herbs or spices that you would normally use for steak. This could be rosemary, ginger, garlic. A mushroom seasoning or even a chili powder blend could work, too. (There is another diary about Penzy's!)

Sear the chicken in a hot pan with a neutral oil for high heat such as sunflower or grapeseed oil. When it has a nice color (probably 3 minutes per side) finish them in the oven because you may not get the chicken cooked all the way through just on the stove. A meat thermometer can be helpful.

Yum. You are making me hungry.

k55f5r

(466 posts)
13. I've had Steak Cordon Bleu and Chicken Cordon Bleu,too.
Fri Oct 18, 2024, 06:54 PM
Oct 2024

I gotta say the steakCB was the second best steak I've eaten in my life. It was at an Argentine steak house in Lima, Peru.
A Steak Diane cooked at the table at the Red Lion next to the I5 bridge tween Or and Wa was the best.

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