Country versus chicken fried RE: [Sca-cooks] chicken fried steak (OOP)

[Patricia Collum]

The restaurant I went to with both on the menu said chicken fried had white 
gravy and country-fried had brown; the breaded meat was the same.

Cecily
----- Original Message ----- 
From: "Nick Sasso" <grizly at mindspring.com>
Subject: Country versus chicken fried RE: [Sca-cooks] chicken fried steak 
(OOP)


>I don't rightly know the orthodoxy, but presumably one is more a battered
> sort of affair, and one a breaded affair.  Moist dipped coating versus
> egg/flour.  My experience says that CHICKEN fried is batter dipped and
> COUNTRY fried is a series of egg/milk and flour breading.  the results are
> at least first cousins, but quite different.  some also think it differs 
> in
> being deep-fried versus pan-fried.