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Old 09-16-2013, 03:47 PM   #1
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Chicken fried steak

I'm not a great LC cook. I want to make chicken fried steak BUT I refuse to use pork rinds. Would almond flour be weird? What's my best bet for the coating?
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Old 09-16-2013, 05:03 PM   #2
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Chicken Fried Steak is one of the few things I like to use Carbquick for. It works well and tastes good. I tried to use almond flour as a coating for chicken a couple of times and found it unsatisfactory. Also, I deep fry my Chicken Fried Steak most of the time, and the coating is nice and crunchy, as opposed to pan-frying. By the way, if you want "white gravy", mix up some melted cream cheese with a little cream. Oh, yummy!
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Old 09-16-2013, 06:41 PM   #3
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I agree with the Carquik. I use beaten eggwhite, whipped up with some hot sauce, dunk the tenderized meat into that, then press firmly into CQ with some garlic and onion powders stirred into it.

Put those on a plate, refrigerate for 20 minutes up to an hour to set the crust, then panfry in bacon fat. Man it's good!
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Old 09-16-2013, 08:57 PM   #4
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Thanks for the tip about Carbquick. I've used almond flour successfully to bread and pan fry other meats, but the coating completely fell off the time I tried using it for chicken fried steak.
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