Nine times out of ten simple is better. This isn't unnecessarily complicated like so many other recipes and it tastes every bit as good. I don't understand the people who are saying the gravy is difficult and takes a long time. I didn't think it was any different than any other gravy, it was done in five minutes. I did fry it in olive oil and butter because I don't like lard. Tips for keeping the batter on: Let the meat sit until it's not very cold. Let it sit for a few minutes after the first time in the flour. Let it sit for a few more minutes while your oil heats. The MOST important factors are: 1. Your oil needs to be HOT, really, really hot. 2. Leave it be. Set the meat in the oil, set a timer, and don't bother it. If you're picking it up over and over, the batter will fall off. Very good, will make again.
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Nine times out of ten simple is better. This isn't unnecessarily complicated like so many...