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Latest Discussions»The DU Lounge»If you had to make "steak...»Reply #18
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In reply to the discussion: If you had to make "steak-fried chicken," what would you do? [View all]

rubbersole

(9,495 posts)
18. Directions
Reply to marble falls (Reply #10)
Fri Oct 18, 2024, 08:08 PM
Oct 2024

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

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If you had to make "steak-fried chicken," what would you do? [View all] 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
Latest Discussions»The DU Lounge»If you had to make "steak...»Reply #18
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