Chicken Fried Steak

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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.

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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.

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Used this recipe with Venison Minute Steaks,They were fantastic!The gravy was the best I've ever had hands down!

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This was my first time making chicken fried steak and it came out great! The gravy had a good flavor as well. :

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To Die For!

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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.

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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!

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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.

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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.

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One of my hubby's favorite meals.