Texas Truth wrote:
Hey bammer, you're not kidding about those better cuts of beef, I have used Delmonico steaks half-inch thick have the tendency to work a little better because they cook quicker without excessive moisture. A 1 inch steak I have found has a little more moisture in it then I think is needed because it has a tendency to steam too much and by the time it looks good the temperature is right it only takes about a minute sitting on a plate for the crispy coating can get soggy relatively quickly. I have had great success using the sirloin tips about 3/8 of an inch thick. I mentioned this earlier in the post, but because of the the Grain and texture of the sirloin tip it doesn't need to be hammered or cubed, it just comes out really nice and tender you won't need a knife they cut some nicely with the edge of a fork. I have done thicker cuts with difference cuts of meat but I will use a meat hammer to bring it down to about half inch in thickness. I posted my spice mix earlier in this subject. I use the crushed saltine crackers for my coating and I fry with olive oil. I ran a test cooking the meat in all the different oils and found olive oil works the best. Peanut oil is pretty good but the taste of the oil kind of interrupted the flavor of the chicken fried steak. Olive oil seems to have a very nice compliment and it comes out a little crispier. This is Texas truth standing by...
Hey bammer, you're not kidding about those better ... (
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The saltine crackers idea sounds interesting I may give that a try next time. thanks for the idea.