My MIL used to make a country fried steak that my kids and DH loved...I hated...! She said the secret was to get a 1 1/2 inch thick piece of round steak, and work a lot of flour into it. She said you take the edge of a plate and just pound that flour in until there is much worked in as you can get....then brown it on both sides in hot Crisco, add a little water and cover and simmer until it's tender. She probably also added a can of cream of.... soup! When we would go away and would leave the kids with her....that was her special treat. They chose to go to Grandma's even after they were well old enough to stay alone because of that durned country fried steak!

Thanks for the responses. Since I wrote my post, I have found a recommendation for a fryer. I subscibe to Cooks magazine and have all of the back issues except the charter edition..of course that is the one that tested the fryers! But, in a later issue it made reference to the winner. That was the DeLonghi Roto-Fryer D20. The charter issue was prior to 1993 so there is probably another DeLongi model that might work as well if not better. I have checked it out on epinions.com and the DeLonghi as been rated almost a 5 star by quite a few people. So....I guess I am going to try and find one online as cheap as possible. When I finally get one, I am going to try frying some canned biscuits just to see how they might work. Properly fried, biscuits really are heart stopping if they are not drenched in grease or uncooked in the middle. I think there is a fine line in the temperature of the oil, etc. I will let you know. In the meantime, if anyone comes across more info, please pass it on. Thanks! Oh, here's something funny. I called my next-door-neighbor to see if by chance they had deep fryer. They just threw 2 in the trash 3 days before....grrr..... Typical timing on my part!

I watched paula dean do this and tried it and it was very good. Combine the buttermilk and the wing sauce rince and pat dry your chicken dredge in flour then in buttermilk mixture then back into seasoned flour. chill for about 15 min (make sure you have a lot of flour on the chicken or it will stick together and make a gummy mess) fry in plenty of good quality oil at about 375 until done ps skinless boneless chicken breasts dont hold coating quite as well so I put them in the freezer for 30min before frying this helps coating adhere

Here's one that I've made and liked. The orange juice adds something to it! Asian Fried Rice (Bonnie Stern) This is best made with day old rice so next time you are cooking rice for dinner - make lots to have lots leftover. Types of rice to use for this are basmati, jasmine or fragrant rice. Makes 4 servings 4 eggs ½ tsp salt ¼ tsp pepper 2 Tbsp rice vinegar 2 Tbsp orange juice 2 Tbsp soy sauce 1 tsp Asian sesame oil 1 Tbsp vegetable oil 1 clove garlic, finely chopped 1 small onion 1 Tbsp chopped fresh ginger root 1 sweet red pepper, diced 1 cup frozen peas 6 cups cold cooked rice 3 green onions, thinly sliced on the diagonal ¼ cup chopped fresh coriander or basil In a small mixing bowl, beat eggs with salt and pepper. Reserve. For the sauce, in another bowl or measuring cup combine rice vinegar with orange juice, soy sauce and sesame oil. Reserve. Heat oil in a wok or large non-stick skillet. Add garlic, onions and ginger. Cook, stirring constantly, a minute or two until onion is tender and lightly browned. Add red pepper and cook 2 minutes longer. Add peas and rice, breaking rice up with a wooden spoon. Stir sauce into rice and combine well. Make a hole in the rice in the centre, all the way down to the pan. Add eggs allowing some to set on the bottom so that some of the eggs scramble and some of the eggs coat the rice. Combine everything. Stir in green onions and coriander, and cook a minute longer.