Hi,
My son loves chicken fried steak. When preparing I dredge in flour, then a batter made with butter milk, baking soda, baking powder, eggs and garlic then back into flour. I have tried using canola, vegetable oil, Crisco etc. Not too pleased when it comes out, I would like to have that crispy flavorful outer breading that we all know and love. Some times it's ok, other times the breading absorbs all the grease. What's the trick? do I need to thicken the batter? I've made some complex dishes before, this shouldn't be so hard. Thank You.