Chicken Fried Steak

Total Time:
1 hr 25 min
Prep:
45 min
Inactive:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves
Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.7 256
I've been looking for a recipe this simple and easy to fix for a long time. Allowing the dredged steaks to rest is the key to the breading adhering to the meat. Great Job, Mr. Brown!<br /> item not reviewed by moderator and published
We love our Chicken Fried Steak in Texas and here is a fine list to fine the best: http://cravedfw.com/2014/10/24/celebrate-chicken-fried-steak-day-in-high-fashion/ item not reviewed by moderator and published
Another way to insure that the breading sticks to the meat (works for chicken also) is to place the prepared meat in the freezer for 20 min. item not reviewed by moderator and published
DELICIOUS. way to go alton for making the easiest, and most delicious fried steak recipe out there. we didn't have a tenderizer so we flattened the steaks between ceran wrap with a pot, but hey what ever works. very delicous, would totally recommend. item not reviewed by moderator and published
These would have been great expect I unfortunately did not have a needle tenderizing device. Instead, I tried using a knife to stab the steaks repeatedly. Did not work out so well resulting in the eggs and flour poorly absorbed. Steaks came out lightly battered and pretty tough. Gravy came out perfect. I'm gonna rate this a 5 out of 5 anyway. They were still edible even though I messed up pretty badly. Can't wait to try again with a proper tenderizer. item not reviewed by moderator and published
Hands down the best chicken fried steak and gravy. Everyone seems to have small variations to this recipe and I've tried most of them. This by far is my favorite, so simple and the most delicious. I dare say I do not need another Chicken Fried Steak and Gravy recipe for the rest of my days! item not reviewed by moderator and published
This recipe was loved by the whole family. So simple and delicious! I will definitely make this again! item not reviewed by moderator and published
yankee girl here -- how do you keep the coating on the meat? mine either fell off or scorched.... Tasted ok to me, hub hated it. item not reviewed by moderator and published
I followed the recipe exactly. Meat was somewhat tough but chewable, gravy lacked flavor and the breading was not crispy, but fell off the meat. I will not make this again. item not reviewed by moderator and published
Ohhh, THAT'S how you get breading to stick to deep fried meat! This recipe worked great, and was so very tasty. Brought back childhood memories from growing up in Texas to this proudly transplanted Upstate Yankee. Mmmmmm! Too bad my stomach has a finite capacity; there were a few leftovers that would no longer exist otherwise... item not reviewed by moderator and published
Simplicity is its own reward, and Alton, you are the best at it! Bravo! item not reviewed by moderator and published
Umm!i love steak ,especially chicken!!! item not reviewed by moderator and published
My boyfriend made this for me last night for dinner and it was perfect. The repeated dredging and then resting really made the crust stay on the meat and the coating was crispy and integrated into each bite. Thanks, Alton! item not reviewed by moderator and published
This was a very tasty version of one of my favorite indulgences. When I was making the recipe I discovered I only had beef broth in the house, no biggie, the gravy came out awesome. I think it was actually better with the beef broth with lots of fresh cracked black pepper. My son loved it. item not reviewed by moderator and published
Easy, tasty, inexpensive, also-instead of making the gravy I used a packet of Sausage Gravy- item not reviewed by moderator and published
I usually don't fry foods, but for an early Father's Day dinner I made this, as Chicken Fried Steak with mashed potatoes and gravy was one of his favorites growing up in the midwest. He absolutely LOVED it. I had the meat tenderized at the meat market, saving time. I added chopped fully cooked sausage to the gravy and it was great. Thanks! item not reviewed by moderator and published
I a word: awesome! Very accessible and tasty recipe for cooking a less tender cut of beef. The gravy recipe was delicious and Alton's video makes the process seamless--enjoy! item not reviewed by moderator and published
this was really delicious! our family loved it. i make it quite often. i use cube steak and it works out perfect. item not reviewed by moderator and published
Amazing!! Not sure I pounded those steaks to a quarter of an inch! but followed recipe exactly and everyone here loved the dinner, The gravy was just great! Thanks for the wonderful recipe. item not reviewed by moderator and published
Very good. Only one change. In Texas, true cream gravy does not use broth. Only milk. Other than that. Very yummy. item not reviewed by moderator and published
This is a very easy recipe which is fun to make to boot. I was too cheap to buy a $45 meat tenderizer so I bought the cheap "minute steaks" from the mega-mart and it still turned out excellent. Being from the west coast I've never been a chicken fried steak fan but my wife is all Midwestern and lit up when she saw this. It turned out so well I'm hooked now too. item not reviewed by moderator and published
Alton, you're a genius! I made this for a "comfort food" themed dinner party and everyone loved them. The gravy was especially a huge hit! item not reviewed by moderator and published
This was really good. I would have liked to have a bit more flavor as I do with my fried chicken. Next time I will add a bit of paprika, garlic powder, onion powder, and a bit of cayenne pepper to the flour. Make this and make your own adjustments. No complaints from the family--they loved it--I just saw an opportunity to drive a bit more flavor. item not reviewed by moderator and published
There is only one word to describe this recipe "awesome". item not reviewed by moderator and published
Suggest garlic salt instead of regular salt. As other reviewers have stated, use half flour, half panko. Egg batter causes breading to stick on the meat a LOT better than the buttermilk that some reviewers used. (I tested it both ways the same night. Chicken broth unnecessary for the gravy. Forget about the thyme. I used sirloin instead of bottom round. item not reviewed by moderator and published
My boyfriend and I made this recipe last night. The steak was moist and juicy. The outer layer crispy and crunchy. I can wait to make this again!! item not reviewed by moderator and published
Ive cooked this recipe for years. I eliminate the eggs and make sure the steak is moistened in buttermilk for awhile, and then dip it into seasoned flour. I have cooked it with eggs but its too bready and you can't hardly taste what your eating which is the steak. As one reviewer said the breading can come off easily. item not reviewed by moderator and published
Alton is a DEMIGOD!!! IMHO, Good Eats was the best cooking show on television, and Alton Brown has fundamentally changed the way I look at cooking. It's so important to understand the chemistry behind the cooking, and I believe that Alton did a very nice job of making many cooking-related scientific concepts understandable to the layperson. I have only run into one Alton recipe I didn't like, but I have HUNDREDS of others, including this one, that are spectacular. I have to admit, I was skeptical about this recipe at first (no seasoning in the eggs or flour, but I trust Alton. My trust was not misplaced. This recipe is awesome. ALTON BROWN FOR PRESIDENT!!! LOL item not reviewed by moderator and published
The best simple and homemade style recipe I have seen in a long time. Like it without any seasonings except salt and pepper. item not reviewed by moderator and published
I'm giving this recipe a 5 star completely because of the gravy, it was delicious! My husband loves chicken fried steak and orders it all the time at restaurants, he took one bite and said "You will have to make this all the time now, this is better than any chicken fried steak I've ever had". I personally didnt find the breading to be all that great, but if you cover it in the gravy you wont care if it tastes like sawdust. I think the breading needs something like others have suggested, maybe cayenne, garlic or onion powder, or cajun seasoning and I would have liked that part more. I did have a little problem with parts of the breading coming off when I took it up from the pan, definitely use the amount of oil the recipe calls for, not the amount he shows in the video. item not reviewed by moderator and published
Great example of simple "down home" cooking. Very tasty item not reviewed by moderator and published
Wonderful take on American comfort food from my favorite culinary scientist AB. Big hit with the family and the gravy is phenomenal.Will definitely make again. item not reviewed by moderator and published
This is delicious! I couldn't find any fresh thyme at the store worth buying, and I had to learn the hard way that my range needs to be on medium as opposed to medium-high, but otherwise I followed the recipe and it turned out beautifully! Wouldn't change a thing. item not reviewed by moderator and published
It was definitely very tasty. I did take another reviewers advice and use buttermilk instead of eggs. I'm curious of the texture difference with the eggs instead but the buttermilk did give it a bit more of a southern taste. The gravy was very good and all I added like suggested was pepper. I will defitnitely make it again. item not reviewed by moderator and published
Like the cut of meat that Alton uses. On the episode "Cubing Around", he also shows a recipe for Salsbury Steak that sounds great. I used a brown gravy with this one; personal preference. item not reviewed by moderator and published
I have always loved Chicken Fried Steak! But, using real steak for it. Brought it to a whole new level. I can't wait to make it again, oh and the gravy! GOOOOOD EATS! lol item not reviewed by moderator and published
I've never made Chicken (or Country Fried Steak before... And following this recipe was simple and easy - and VERY tasty! I didn't have a needle device for tenderizing, so I just gave it a few good whacks with a meat mallet, which worked great. I did add Italian bread crumbs to the dredging flour, as well as some chives, Italian seasoning and garlic to the gravy, just before adding the milk. Hubby loved it so much, we now have a new family favourite to add to our menu. item not reviewed by moderator and published
Great recipe. Easy to follow, but time consuming. Tenderizing the meat made a big difference and is a must. The needle device works wonders. The breading stayed on and remained crispy. The gravy was chocked full of rich flavor and creamyness. item not reviewed by moderator and published
This was a great recipe for chicken fried steak, but the gravy wasn't my favorite. It was only ok. But the steaks came out super yummy. item not reviewed by moderator and published
Used this recipe with Venison Minute Steaks,They were fantastic!The gravy was the best I've ever had hands down! item not reviewed by moderator and published
This was my first time making chicken fried steak and it came out great! The gravy had a good flavor as well. : item not reviewed by moderator and published
To Die For! item not reviewed by moderator and published
I've made this fried steak for years but this was the first time making AB's gravy. YUM!! I didn't have whole milk but used heavy whipping cream. Don't leave the thyme out ... it really makes the gravy. item not reviewed by moderator and published
I went searching for a good gravy substitution than the usual white gravy I serve with my chicken fried steak and stumbled upon Alton's recipe. I was disappointed to see he dips his steak in egg wash during the breading process. Growing up in the South, I was taught you always dip in buttermilk. It not only gives a richer flavor but it also helps the flour stick to the steak better, tenderizes the meat and keeps the flour from being too tough once it cooks. I use buttermilk and a splash of Louisiana hot sauce for a little kick and dredge the flour just like Alton instructs above. Use a hot iron skillet and don't put too much oil in the pan or you will ruin your steak. You never want the oil to seep over the steak while it cooks. I'm giving this recipe a 4 for the egg, but the gravy alone would get a 5! item not reviewed by moderator and published
Looked for a good chicken fried chicken recipe...saw your recipe and reviews;tried it, loved it! Substituted beef bottom round with chicken breast. Great taste, tender and pretty golden-looking crust. 1st time I've ever made chicken fried chicken, but definitely won't be the last! Thanks. item not reviewed by moderator and published
My family and I really enjoyed the chicken fried steak. The meat was tender and perfectly cooked. However, the meat came out very spotted, with very light and very dark spots, due to blood juices seeping through the crust during cooking. While cooking the second batch (because not everything would fit into the pan at the same time, I flipped the meat just as soon as blood juices would appear -- but the juices still formed very dark spots on the meat, not golden like in Alton's video. As for the gravy, I really wanted to try it, but I was out-voted by family members who wanted their usual jarred gravy. Perhaps next time. I know that gravy would have helped mask the imperfections, but I do not think it would be opaque enough to do the trick. Meanwhile, this will be my staple chicken fried steak recipe, until I can find one that produces both good flavor and good eye appeal. item not reviewed by moderator and published
One of my hubby's favorite meals. item not reviewed by moderator and published
ummmmmmmmmmm G-Good!! A-B-Cool item not reviewed by moderator and published
Wow!!!! So much flavor, this recipe was so good the steaks was good &amp; crunchy, the sauce was right on point. I did make a few changes instead of milk I used cream &amp; I also added a little salt to the sauce. This was my first time making Chicken Fried Steak now I will continue to make them in the future. This recipe is a keeper. Thanks Alton I love the way you go into the history of each recipe. I love your show, keep them coming! item not reviewed by moderator and published
really, does Alton make anything that should be less than 5 stars? this is no exception. I made this last night and boy was it awesome! i was so excited i had it again for breakfast with some hash browns and eggs! item not reviewed by moderator and published
the gravy is what i used and its the best gravy i've ever had. It is really flavorful and easy to make, i would highly recommend it for all your gravy needs. I have yet to try the chicken fried steak because i use my own but watching his process got me to change how i did mine , flour, buttermilk, then flour again and resting does make a great crust on the outside. I love watching good eats, and have tried some of his recipes before with great results. item not reviewed by moderator and published
Alton I have watched and watched your show, and I must say I have been waiting to try and make some of the things you make. Well I finally did and I loved the taste of it. It was even better than what you get in a restaruant. Thank You. item not reviewed by moderator and published
This gravy is awesomeee!!! I add lemon and minced garlic and put it over fried chicken and rice. item not reviewed by moderator and published
I'm a yankee who married a Texan. After 10 years, this recipe was my first attempt at making Chicken Fried Steak. I never thought I would get it right, so I never wanted to try. Alton can walk me through all sorts of recipes so I gave it a go. My husband was so shocked that I did it that I was suspicious he was just humoring me that it tasted good. He said it was great! item not reviewed by moderator and published
Very simple and always comes out tasty. I've also started using my deep fryer vs the pan method. item not reviewed by moderator and published
This recipe is a KEEPER. I used "cubed steak" which is a very inexpensive cut of meat and it was perfect!!! The gravy is amazing. I first dipped the steak in flour, then egg, then italian bread crumbs for extra zing and I loved it! The breadcrumbs gave the meat a little more substance. I served creamy mashed potatoes for a side and added the gravy to that as well. I will definitely make this again. item not reviewed by moderator and published
Yum....Very good and easy. Made it tonight and everyone loved it!! item not reviewed by moderator and published
For a new housewife who has never cooked. This recipe was very easy. I didnt not have to change anything in the recipe to make it tasty. I wish a recommendation on side dishes was included. item not reviewed by moderator and published
This meal tasted great and was easy to make. We had friends over for surf and turf. We have a burner on our outside grill, so we had a great summer night on the deck. Only turned my oven on to 250 to keep steak warm. Everyone voted that this meal will be a repeat in 2 weeks. Cannot wait! item not reviewed by moderator and published
The meat came up a little short on flavor but it was very tender and the gravy was fantastic. Next time I would season the meat and coating more aggressively. The leftover steak even stayed tender after reheating in the oven! item not reviewed by moderator and published
OMG. This is easy, quick and delicious. Best chicken fried steak recipe I've found. I add hot sauce to the egg mixture for an extra little zip. Since it's only in the egg mixture, it's not too hot, but gives it a good flavor. item not reviewed by moderator and published
I skipped pounding and sous vide the round steak for 48 hours @ 131°. The meat was completely tender, still nicely medium pink, with all sinew dissolved. After cooking, I sliced into 1/4" thick steaks before finishing. A great test for sous vide cooking! item not reviewed by moderator and published
I enjoyed this recipe - I switched out the regular flour Annalise Roberts' flour mix A for bread to make it gluten-free and it turned out wonderfully. item not reviewed by moderator and published
This was very good. I mixed panko with the flour and seasoned the flour with a little garlic powder and seaon salt as well as the egg, just to make sure it was seasoned well and it was very delicious. I didn't make the gravey recipe because of time, I just used a package gravey, but will try it the next time. item not reviewed by moderator and published
Very, very good. Definitely a very classic way of making it and full of flavor! Easy to make! item not reviewed by moderator and published
First time I have tried to make something like this and it came out very good. I will be making this one again. Thank you Alton item not reviewed by moderator and published
Had some venison steaks to use and......AWESOME! Used half and half because I only had skim milk, wanted to go richer and it was absolutely fantastic. Definitely not lo-cal but a great splurge. The gravy was fantastic! Alton is the best. item not reviewed by moderator and published
I added some garlic powder and cajun seasoning to the flour but otherwise followed the recipe. The gravy was superb! The breading was great but could have been crispier (I'm sure this was my fault somehow so I will mix half flour and half panko or breadcrumbs next time around. Thanks, Alton!! item not reviewed by moderator and published
Turned out better than I thought it would, and I always have problems with making gravy, but this gravy was GREAT! item not reviewed by moderator and published
Lots of calories but worth it. I never had a chicken fried steak before but I will again. I added some cajun seasoning to the flour mixture to give it some more flavor. Next time Ill also add some to the gravy. Otherwise it was good. item not reviewed by moderator and published
I went everywhere looking for a meat needler, and couldn't find one. Instead I bought some cube steak, salt and peppered it, floured it, then stabbed it furiously with a fork. Every other direction I followed to a T. It was so tender and delicious. HIghly recommended recipe! item not reviewed by moderator and published
Growing up in Kansas with and with my dad's side of the being from the south I eat a lot of delicious deep fried everything. However I believe that some things should be fried, like twinkies. Anyway I made this but instead of beef I used chicken. So using this recipe for a chicken fried chicken recipe was a smart choice. I made this for a friend and after he ate it he told me he doesnt like chicken much. I have had request to make it quite a few times since. Someday I will have to try it with the beef, but for now I am hooked on the chicken side. item not reviewed by moderator and published
First time I have eaten ckn fried.steak in my memory. It was great, but the gravy was.the best with a little added.garlic powder, and I don't like gravy. My husband is a very happy man. item not reviewed by moderator and published
If you love crispy breading, tender steaks to cut with a fork, then this is your recipe for chicken fried steak. Most of my methods and cooking skills, I owe to Alton Brown. Especially when it comes to cooking homely foods like this. I didn't really care for the gravy recipe with this one. Instead, I just made the usual white gravy from scratch in the pan after wards. Still really good. Another 5 star recipe for Alton. Watch Good Eats to really get the full effect of his show. item not reviewed by moderator and published
Alton's technique here is spot-on. Use of a needler, instead of a mallet, makes a world of difference, as does the triple-dredge and the rest before frying. I actually like to use grass-fed skirt steak that I buy at Whole Foods, which is from a local farm. I trim off any excess fat &amp; membrane, then pound the heck out of it with a Norpro tenderizer I bought off Amazon for $6.49. Didn't try Alton's gravy, as I like to roll a little different with my chicken fried steak. Once the steaks are all cooked, I top mine with a couple spoonfuls of Hatch green chile enchilada sauce and a sprinkle of Monterrey Jack cheese, then throw under the broiler for a couple minutes to melt the cheese. item not reviewed by moderator and published
The chicken fried steak itself was super yummy, but the gravy would have been better with a little less thyme. I liked it but would have liked it with a little less thyme and a little more pop. However, my tastes tend to run toward spicy and strong flavors. This was definitely yummy though, and I will use it again. I was whipping this us quickly with cube steak that needed to be cooked tonight, so I served it up with some mashed potatoes and corn (frozen). Great dinner :) item not reviewed by moderator and published
it was the best i have ever tasted. item not reviewed by moderator and published
This recipe was amazing! I'm used to having chicken fried steak with cream gravy but followed the recipe for the brown gravy and was not disappointed. CFS is one of my favorite meals and I'm so glad to have found such a good recipe for it. I served this with candied sweet potatoes and Alton's recipe for creamed corn. Delicious!! item not reviewed by moderator and published
Easy to make, and we loved it! I did add on cube of bulion to the gravy. item not reviewed by moderator and published
i like using cube steak, its already tenderized...and i didnt like the addition of thyme to the gravy, other than that, its just a basic CFS recipe...and their is nothing wrong with that....if you find that the crust is too thick here, i would just put the meat in the egg, then the flour, skipping the first flouring item not reviewed by moderator and published
Very good. We also tried this with a pounded down chicken breast. Sort of a Chicken fried Chicken, if you will. Did this in my cast iron skillet. Can't be beat item not reviewed by moderator and published
very good recipe item not reviewed by moderator and published
Delicious! The gravy lacked in flavor, but we added some granulated beef bullion and red pepper flakes along with some white and black pepper and some salt. A perfect meal served with garlic mashed potatoes and steamed broccoli! item not reviewed by moderator and published
I thought this was a pretty good recipe, but I did cheat somewhat by using bacon fat for the roux instead of oil and I also added chopped onion to give the gravy more flavor. I actually got that idea from Emeril's Chicken Fried Steak recipe. So I guess I have a combination of the two them. My family does want this recipe to be in our regular rotation. For the sides I made garlic roasted mashed potatoes, peas with pearl onions and bacon. Okay I know our dinner was quite fattening, but honestly we really don't eat like this all the time. I didn't give this recipe a 5 because I don't think that it would have been as good without the changes that I made. It's a 5 now without a doubt. item not reviewed by moderator and published
Soooo Yummy!!! First time making CFS and it was so simple and delicious, i definitally recomend everybody try it/ item not reviewed by moderator and published
best chicken fried steak i've ever had. also makes good left overs. item not reviewed by moderator and published
I made this tonight and it was wonderful...I would just cut back on the thyme a little as I like the flavor but not so strong...Will definitely do this one again. I think Alton is awesome! item not reviewed by moderator and published
I made this for my husband and he said it was a million times better than what he had at a restaraunt recently! And it was even my first time making chicken fried steak before! I used cube steak and a cast iron skillet, and didn't make the gravy (I had a jar of beef gravy on hand). Awesome, awesome recipe-I can't wait to have it again. item not reviewed by moderator and published
My family and I love this recipe! It's one of those dishes I hope to be remembered by. It's simple and delicious. A key I found to making it work out great is tenderizing the meat very well. A fork works well, just be sure to do both sides of the meat horizontally and vertical. Also, the first time I made this I didn't let the meat rest before I fried it and the coating didn't stick. The following time I made it I actually followed the directions and it was PERFECT. item not reviewed by moderator and published
I hate to admit that while I have lived in the Midwest 48 of my 51 years I have NEVER made this. Never. Odd, right? Well, after watching Alton, and learning a few things (as I ALWAYS do when I watch and listen to him) I simply had to make this for my family. They all loved it. It was fabulous! If done EXACTLY as he shows in his show (or explains in this recipe) it will turn out tender, juicy, and simply perfect!! 5 STARS without any doubt. My family said a HUGE "Thank you!" to Alton for teaching all of us (while sharing great recipes.) "Thank you" has to go out to the FOOD NETWORK crew for the best produced cooking shows out there! Have a great day, y'all! item not reviewed by moderator and published
My first attempt at making chicken fried steak. It's something I've always loved but never had it homemade--my mother has never been fond of it and that's where I learned most of my cooking skills from. I turned to AB and as usual, he didn't let me down. I used cube steak so I didn't have to bother with buying a tenderizer and doing that myself. Not sure how much difference it would've made but it was still good! Tasted great AND reheated fairly well--a definite plus in my book. As usual AB, you rock! item not reviewed by moderator and published
very good flavor! item not reviewed by moderator and published
my first time making it. I loved it. I suggest you cook it in a iron skillet and filled halfway with canola oil. I also put the left over steaks in a zip lock and made sandwiches a few days later. They reheat great in your toaster oven. item not reviewed by moderator and published
very tasty alton you rock item not reviewed by moderator and published
I TRIED IT FOR THE FIRST TIME IT WAS GREAT...KICKED UP THE GRAVY WITH A LITTLE GARLIC POWDER item not reviewed by moderator and published
This is the first time I have tried chicken fried steak and I was blown away how tasty it was. So was my husband. He was raving about it the whole time we ate and then wanted another steak! It was that good. I followed the recipe exactly as written and it came out fantastic. Can't wait for the leftovers tonight! item not reviewed by moderator and published
I had never made chicken fried steak before but my honey loves it so I made it for him. We both really enjoyed it. I did spice up the gravy with some garlic powder but that was about all I changed. Very simple and good! item not reviewed by moderator and published
im 15 and i made it by myself for my family and they loved it... excellent recipe item not reviewed by moderator and published
My son asked me to cook chicken fried steak like he gets when we go out. This is the recipe that I chose and he loved it. I did it just as the recipe stated and it turned out perfect! Thanks item not reviewed by moderator and published
I love Alton's recipes. They are fool proof and so tasty! I've been wanting chicken fried steak for a while &amp; nothing I've eaten at a restaurant comes close to this. This is down home style, so very good. item not reviewed by moderator and published
Very good to know thank you. item not reviewed by moderator and published
The meat has to go into the flour first, then egg, then flour. If you're scorching the breading your heat is too high. Cook it longer on a lower flame. item not reviewed by moderator and published
You have to let it sit in the frig for at least 15 mins. item not reviewed by moderator and published
Tough means either the meat cut was not good or it got over cooked...also the breading will be soggy if it was cooked in low temperature and it absorbs a lot of oil. Always chill meat or chicken after breading and the coating will not fall off. Give it another shot with the right technique. it is worth it item not reviewed by moderator and published

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