Sly's Advice To Young'uns

#102
#102
This is the one. She likes it because it's already seasoned although if you like spicey some cayenne would do it.

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#103
#103
Slydell said:
If she uses chicken in chicken fried steak then I don't need that. I need the chicken fried steak make from some sort of cube steak or whatever they use. It does have the white country gravy.
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Cube steak she just cooks down forever with lipton's onion and some other stuff she went to bed but I'll ask.
 
#104
#104
Slydell said:
For the brine, how much water and how much salt to add to it? Damn, I didn't use paprika. That sounds good.
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She says she just throws some in the bowl, said with dark meat especially it didn't even seem to matter if she does the rest of what I discussed.
 
#105
#105
Thanks, DD and Kat. I've cooked a lot of things over the years but some things I just never did for some reason.
 
#106
#106
If you haven't tried it you have to fry up some of the new boneless thighs. Man are they the bomb.
 
#107
#107
I've never been a big fan of the fried chicken breast though. It's often the driest or least juicy. Legs ftw.
 
#108
#108
DD4ME said:
I've never been a big fan of the fried chicken breast though. It's often the driest or least juicy. Legs ftw.
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Chandler's Deli will make you change your mind on chicken breast. It is the most moist chicken breast I have ever eaten.
 
#110
#110
Sly, you have a great recipe but here's the other alternative. Soak in salt water, however much, prolly doesn't matter. Then in another bowl flour, salt, pepper, and paprika, more than you think when you eye it; like garlic powder or cayenne, sprinkle a bit in there. Then to the skillet. Low n slow is the key. It's chicken, it's always good
 
#112
#112
GonzoforCuonzo said:
Chandler's Deli will make you change your mind on chicken breast. It is the most moist chicken breast I have ever eaten.
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Oh it can be done very well. My wife's is always good never dry, which is why everyone loves it. I'd still rather have the leg or thigh. Just me.
 
#118
#118
wildnkrazykat said:
Sly, you have a great recipe but here's the other alternative. Soak in salt water, however much, prolly doesn't matter. Then in another bowl flour, salt, pepper, and paprika, more than you think when you eye it; like garlic powder or cayenne, sprinkle a bit in there. Then to the skillet. Low n slow is the key. It's chicken, it's always good
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Thanks. I had the heat too heat as suggested by one website. It turned out good but it could have been better.
 
#123
#123
Nothing groundbreaking but I'm on a roll so here is the wife's cube steak recipe.

All purpose flour and season salt - your brand

Cast iron skillet and light coating of oil.

Dredge the cube steak dry then fry till crisped on both sides. flour stuck to the bottom will help thicken it.
Then fill with water or chicken broth until just above the cube steak then add lipton's pack and slap the lid on. The longer you cook the better.
 
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