Can't remember where I got this, but it's really good! I add a dash of crushed red pepper flakes to the breading for the steaks AND to the cream gravy, along with a dash of paprika to both Chicken-Fried Steak Ingredients: 1 1/2 pounds of top-round steak 2 cups of flour 3 eggs 1/2 cup of milk or buttermilk 1/2 teaspoon of salt 1 teaspoon of cracked black pepper (can also add cayenne to add more heat). Lard or vegetable oil Method: Cut your top-round steak into four pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size. Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk. Take piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again. Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood (er, red-meat juice) starts bubbling out of the top of the steak (about three to four minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet). Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven. Cream gravy Ingredients: Two tablespoons of pan drippings, bacon grease or vegetable oil Two tablespoons of flour 1 1/2 cups of milk 1 teaspoon of cracked black pepper Salt to taste. Method: Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed. Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine.

Scotty : In the Restuarant, I did it like Kframe19 but I seasoned the flour with some onion and garlic powder. Shake it and into the egg mixture and then into the seasoned bread crumbs. Cover with the crumbs and Pat them a little. Then into the hot frying pan. I took them out, onto paper towels to absorb some of the oil. For the bread Crumb Mixture : I used San Georgio Italian Seasoned Bread crumbs and added a tablespoon of flour, some Garlic Powder ,Onion Powder, Parmesan Cheese,Black Pepper, Parsley Flakes and Salt. I have tried the Cheaper store brands but didn't like them. I think they are made with White Bread crumbs. If you are using a cast Iron Frying Pan , get it hot first before you put the oil in the pan. Cook the chicken in hot oil but not smoking hot. Hope this Helps, LOU said all of that ????? PS: Don't forget to say Thank You to someone.

We've been eating SE Asian food for 40 years, at a variety of friends' homes and restaurants. The food - not just SE Asian, but Japanese, Korean, Chinese, and even Californian bistros - has become increasingly sugar-heavy. Using some sugar is traditional in much of Asian cooking, but I'd agree it's becoming overdone. It's not a trend we like. Yes, I'd feel free to reduce some, but not all, of the sugar. However, the author states up-front that her intent was to make a very intense sauce. A couple of times I've subbed honey or brown sugar in Asian recipes, the latter being actually closer to what Asians traditionally used. But you have to use a very neutral honey, if you choose that route. You also have to be careful - in a frying recipe, the food may brown too fast. My DH and I have found it very interesting how the Millennial foodies have much more liking for sweet hard-liquor cocktails, plus saltier and sweeter food, than we do as Boomers. We can sometimes tell what we're going to dislike about the food just from the clientele of diners when we first walk into a new restaurant. This post was edited by jkom51 on Tue, Dec 30, 14 at 16:40

interesting challenge. Adult chicken fingers. I would think any good fried chicken recipe would work. Tossed in fresh herbs like thyme, rosemary, garlic, then some buttermilk for an hour...then the breading. A bit of parmesan in the crumb. I have to toast in a low oven my homemade frozen bread to get it dry enough to make crumbs. I always have panko in the freezer as a back-up. Very handy to have. We don't fry at home or ever breading and bake since we have it out and about...just sometimes a tiny bit of crumb after steaming and under the broiler a minute for a crisp herb and bread crumb toping. I made chicken fingers, fish sticks and veggie rice/grain balls a few years ago for kids and adults. (baked) My niece and nephew were tiny so that is over ten yrs ago, (time flies). The only thing that made it kid food was the ketchup bottle. Homemade tarter sauce for the adults. And a sesame soy ginger sauce as we grilled non-breaded seafood and shish-ka-bobs. I remember trying to avoid the hot dog and burger diet so common. Funny we are back to perfecting and embracing the burger and dog for weekend get-togethers. With many more veggie sides than the past.