This is one of the best places in the area. The chicken fried steak was very tasty. I was a bit skeptical about how it would turn out, but I was pleasantly surprised. The gravy was delicious. The sides were good as well.
Outstanding! The best chicken fried steak that I have ever had. Its chewy and juicy, delicious! The best part is that it only takes about 5 minutes. We live about 5 minutes from this gem. I will definitely be back.
Went here last night on the way home from a BBQ. The best chicken fried steak we have ever had. Not only was it delicious, it was cooked perfectly. My sons couldn't pass up the good sized portion. You could tell that they have been to this place for quite a few years. Very friendly and excellent service. We will be back.
we love this place. I had the crab and sausage appetizer. Very flavorful. I had the BBQ spare rib entree. It was cooked perfect. Loved the sides. I have tried to go to Fogerty's since I've known the family and have never been able to get a table but have always asked for the best chicken fried steak they have to offer. We are coming back to Fogerty's this weekend!
This is what makes your chicken fried steak fail - and why it's so difficult to get a good sear even on frozen meat. At some point, once you start cooking, the steam will dissipate and the meat will brown. The key is in when to start cooking.
You can get good chicken fried steak by experimenting and find what works for you. If the coating is too dry, add more flour. If the coating is too wet, add more flour. And if the meat is getting too brown, reduce the heat slightly. You'll need to work through a trial and error process to get it perfect.
I had a friend who was a chef at a restaurant once who told me that a great fried chicken is fried in two parts: the chicken is fried first then the meat is fried after a short rest. The rest prevents the meat from cooking too much. The same is true for fried chicken. It's fried first then rest before a second fry. I never tried this, but it's worth a try.
Second, if you're frying on a regular skillet, skip the use of a splatter screen or oil filter. The screen (if you have one) or the filter (if you don't) will trap in too much grease for frying meat.
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