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How do you chicken fry your backstrap?

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    #31
    Say what? Chicken fry one of the premium cuts of meat? Blasphemy I say. That's what the hindquarters are for!


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      #32
      wow now going to lunch

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        #33
        Originally posted by hittman View Post
        That explains my trouble... I didn't pour out any of the oil and it got out of hand really fast...

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        Ha! We have all done that! ONCE! My first attempt looked like a volcano bubbling over the stove top!

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          #34
          Originally posted by Mike D View Post
          Say what? Chicken fry one of the premium cuts of meat? Blasphemy I say. That's what the hindquarters are for!


          Sent from my iPhone using Tapatalk Pro
          BINGO-Haven't fried a BS in years but cut about up about 1/3 of each hind quarter to fry or make cube steak.

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            #35
            Do any of you have a good recipe for a batter that works well with deep frying backstrap?

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              #36
              Egg, flour, seasoned salt, & lemon pepper. Unbleached flour is my key. Flour is bleached by using chlorine and leaves a chemical taste. Marinate a short while in a little merlot sometimes.

              When I cook for many and don't share the flour difference in batches, they always notice.

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                #37
                Thank you


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