Crust

This is what I call the "Cunchy to Flakey Meter". Since I have the crust as first on my list of criteria in making the perfect Chicken Fried Steak I feel it is important to explain how it should be prepared. When eating alot of these NYC Chicken Fried Steaks I couldnt help feel they were being deep fried because they were burnt to a crisp on the inside and the crust was so hard and crunchy. A real Chicken Fried Steak should be pan fried and flipped for the perfectly cooked and flakey crust. NOT crunchy!


This diagram shows where on the crunchy to flakey side your crust should be.