Would it be possible to make medium rare chicken-fried steak?
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If it’s very thin then I doubt there’s any meaningful chance of leaving it rareish though it’s often pounded flat and therefore still tender I was thinking that the important feature of CFS was breading not thinness in which case thicker cold/frozen steak might be sufficient
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Deep fry, don’t pan fry. Fry fast and hot. Thickish steak; doesn’t have to be steakhouse thick, though, just don’t pound or slice it thin on purpose. Sous vide it to med-rare first. Doesn’t need to be chilled or frozen. Just fry it hot and fast; the bulk of it will stay MR.
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