I love a good chicken fried steak, but I’ve never been able to do one that turns out as good as you can find in a quality restaurant, you know, the type of place that’s well known for their chicken fried steak. I haven’t tried making one at home in many years. What’s the best cut of steak to use in your experience? I’ve tried sirloin, round and even ribeye before, but mine were never as tender as the really good ones. Any secrets? Deep fry or pan fry? Breading mixture type? Also, what have you found that makes the best cream gravy? The Pioneer Country Gravy mix is what I used last, and it was pretty good. Thanks for any recipes you might have.
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I've had the same problem but basically I try to cook it so that the batter is golden brown and the meat is medium rare (cube steak: thin cut ribeye is good but regular cube steak works) - very hot oil in other words. Pioneer is good gravy, I also make it from scratch.
Market Basket has cubed pork steaks, makes a good chicken fried steak as well.
As for a recipe, Cowboy Kent Rollins' is great but a couple of the ingredients can be hard to find or expensive (powdered eggs - I just use a real egg):
Last edited by 58limited; July 6, 2022, 03:35 PM. -
Kent has a version without the powdered ingredients:
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I made chicken fried steak from hamburger once and it was great. Very tender and juicy. However, it's not very healthy and my wife said never again. So I'm waiting for her to go visit friends or something so I can do it again.
My wife wants me to eat healthier so I will live longer. I'm not sure that will work, but I know it will feel longer...
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I don't, but I remember the first time I ordered chicken fried steak in my 20's. When it came and I cut into it I called the waiter back over to our table. I told him that there was a mistake. I ordered CHICKEN fried steak and this was beef. The waiter thought I was pulling his leg..... I felt like such an idiot.Comment
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We have always used cube steak that is dipped in egg with evaporated milk, dredged in flour, and pan fried in bacon grease. For the gravy, we use flour, grease from the frying, and heavy whipping cream. Salt and pepper to taste. I honestly think the key is the bacon grease, which is also what we use to fry chicken. Just my two pennies, but the best chicken fried steak can be ruined with bad gravy, and the worst chicken fried steak can be made good with great gravy. Of course, I am a gravy sucking pig.Comment
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Me too, I hate it when food to gets in the way of gravy. https://www.sharecopia.com/images/me...vy-hot-tub.jpgLast edited by 58limited; July 6, 2022, 04:14 PM.
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Oh man….I could totally go for some of this tonight.
I have not tried this recipe but I always go to Seriouseats.com for things when I’m looking. The pic looks good, but I’m sure the ones above will point you in right direction as well!
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I’ve had good luck with cube steak or round steak pounded out with a meat mallet. I also over pepper on the breading with a mix of white and black pepper and adding some corn starch with a mixture of bits and pieces from Serious Eats and Alton Brown recipesAttached FilesComment
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Finding it remarkable that someone who lives in Texas is asking how to make CFS... isn't it like a food group there??Last edited by DaveD; July 6, 2022, 04:47 PM.Comment
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Oh brother John how you must have suffered not being able to make a good chicken fried steak when you wanted one. Here’s my way. Use nicely tenderized cube steak, don’t be tempted to cook it in large pieces, that will make it harder at first. You will need some corn starch, AP flower, seasoned salt, three eggs and a dash of milk. After laying your steak out dust them in corn starch, that makes the crust stick much better. Beat the eggs, add about 2 teaspoons of seasoned salt and a dash of milk to them as you beat. Now dip a steak in the egg wash then in the flower. Let the excess flour fall off the steak and repeat the dip and dredge. Now lay your steak on a wire cooling rack for just a bit to let the crust develop before putting it in the oil. I like a good cast iron skillet with about 1 half inch of 350 F vegetable oil in it. Give it about 2 minutes and check for a nice light golden brown crust. As soon as that crust develops gently turn it over and wait until you get that color again. I like to lay mine on a folded paper towel for just a minute to absorb any excess oil then get it on the plate. If you leave it on the paper towel too long it will steam the crust soft. As far as gravy goes use the Pioneer. Making good gravy is a whole lesson in it’s self. Enjoy!Comment
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Always use cube steak for chicken fried steak. Season the flower and have a separate dish with egg. Flour>Egg>Flour. Slowly pan fry until golden brown. To me the key is to then place on a rack and keep warm while making the gravy. For the gravy add some flour to the pan and then 2 cups chicken broth. Once the broth starts to boil add in 1/2 cup of milk and a teaspoon of thyme. Keep stirring until it thickens. Then add pepper generously. You can then place the meat back into the pan or just pour the gravy over the meat. Whatever you choose. Regardless, I highly recommend biscuits to go along with it!Last edited by DavidNorcross; July 7, 2022, 03:14 AM.Comment
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Panhead John here’s my world famous chicken fried steak recipe
1. Head over to 516 Bar & Grill
2. Order Chicken Fried Steak with mashed potatoes, green beans, and country gravy
3. Chow down cause they make the best CFS this side of Georgia.
:-)Comment
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Rollins recipe is great, so is Drummond, also try alton browns.Comment
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