About 1/2 thick Cast iron skillet Flour,salt and pepper Crisco or bacon grease Milk or butter milk
Salt and pepper added to flour to your taste
Pieces dipped in either milk or buttermilk to help the Flour to stick to the meat
Put meat in flour and cover it with the flour well
Put oil or bacon grease into the skillet
Get it hot enough that the meat and flour do not soak up the oil or grease. I just wait until I cans get a pinch of flour between my fingers and when I drop in in the oil it immediately starts cooking,if it just sits there doing nothing then your grease is not hot enough.
Cool it hot and fast and keep in mind that every time you add a piece that it drops the temperature of the grease.
Do NOT walk off from skillet. You need to be standing there because some pieces will need to be taken out before others .
As you take out place on plate with several towels on it to soak up excess remaining grease.
I like it best when it is slightly crispy on the outside and a tad less than medium rare on the inside.
I find that the best heat the grease is so hot that it is almost to the point of burning.
