You’re telling me a chicken fried this… chicken?
Probably for its own dinner. Chickens don’t feel any angst about eating their own.
Over the fried remains of its beaten children. Savage.
In want a bite.
Eggs aren’t fertilised. So its the beaten remains of chicken ovulation.
As if you’ve never had a beak in your scrambled. 🤮
Most of them are fertilized, they just aren’t incubated so it doesn’t really matter
We just call it fried chicken. I should know, I’m Mr. Manager. That being said, looks great and I want all of that.
Just manager.
I think it’s due to being cooked like chicken fried steak not sure how regional it is.
But chicken fried steak is called that because it’s fried in the style of fried chicken.
“Chicken fried like a steak that was fried like chicken” is very needlessly redundant.
It’ll be a flattened or cubed cutlet, not a natural piece of the bird, means you can fry in a pan with a little oil and not a big pot or fryer.
I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.
I get the clarification. Just wanted to make an Arrested Development joke and it turned into a whole semantic argument. Alas, as Michael tells Tobias: “There’s gotta be a better way to say that.”
Can you share the recipe?
Looks good homie.
That looks delicious!
How do you make that gravy?
It looks like a standard white gravy, in which case it’s mostly milk, butter, and flour (plus some salt and pepper).
And a little of the grease used to fry the chicken.
This is most key. Bacon fat preferably if going for the authentic breakfast diner style.
Gonna need a recipe
I still don’t understand why people pour gravy or sauce over fried meat. Doesn’t it get soggy?
It sort of does but it’s not really crispness you’re going for in a chicken fried steak (or chicken). It’s just downright hearty and rich and so dang good. Have you had it before?
it’s not really crispness you’re going for in a chicken fried steak (or chicken).
You stop your filthy lies right this instant.
Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.
It like cereal, the longer it rests the mushier it gets.
I would inhale this in an instant. Looks great!
You can tell someone is American when they call milky flour “gravy”
White gravy, often flavored with chicken stock and herbs, sometimes pepper, is particularly popular in the south, and it slaps. Its the same kind of gravy you might have with biscuits and gravy (these ‘biscuits’ being closer to scones than hard shortbread or tea biscuits) To use a brown gravy in the same scenario would be a travesty, thats mainly reserved for roasted red meats.
And Americans have the gall to mock British food.
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