Comments on: Chicken Fried Steak Fried Chicken

By: Popcorn

Popcorn — Sat, 14 Apr 2007 18:04:49 +0000

Yeah, I agree that cream gravy can be boring. I think, as a Southerner by birth, I like it due to the texture…and the peppery taste. I love freshly-ground pepper on anything. I even put it on top of cottage cheese, I’m that crazy for it.

Anyway, back to gravy…great post!

By: Yvo

Yvo — Mon, 26 Mar 2007 19:53:49 +0000

Mmmmm, I love chicken fried chicken…. That looks delicious.

By: a fellow brooklynite

a fellow brooklynite — Wed, 21 Mar 2007 00:09:17 +0000

just made this for dinner = served the chicken over a bed of mixed greens dressed with olive oil and lemon juice – the acidity of the lemon juice mitigates the heaviness of the oil/flour coating on the chicken. thanks for reminding me of the pleasures of simple food!

By: Deborah Dowd

Deborah Dowd — Sun, 18 Mar 2007 19:34:22 +0000

This looks and sounds incredible and I love your title twist! Way better than Chik-Fil-A!

By: Jonnie

Jonnie — Sat, 17 Mar 2007 23:27:31 +0000

I also think that cream gravy is boring. I brown the flour thoroughly(like making a roux) and use chicken broth when making the gravy. This makes the gravy much more flavorful. If you like heat, I’ve had the cream gravy made with minced jalapenos in it. Yum!

By: Niki

Niki — Sat, 17 Mar 2007 19:25:36 +0000

It’s just called “Chicken Fried Chicken” here in the south.

By: Lisa (Homesick Texan)

Lisa (Homesick Texan) — Fri, 16 Mar 2007 14:49:57 +0000

I love your palindromic twist on the dish! And actually, a fair share of Texans I know eschew cream gravy for Tabasco, so you’re still authentic.