I watched Tyler Florence today on the Food Network Channel.. Finally someone on national TV got it right.. You dredge,dip,dredge,dip,dredge.. Preberably w/buttermilk - I missed the first 10 minutes.. Then set it on a rack on a baking sheet to "dry" out.. Otherwise after you get through frying the first batch there is so much flour in the pan anything after that just winds up "boiling".. I've been doing it like that for 20 years now Tyler.. Thanks for spreading the word..
Orignal From: On a lighter note ~ Perfect Chicken Fried Steak..
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