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Chicken Fried Steak Recipe

Chicken Fried Steak

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (243)

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Average Rating:

Total Reviews: 243

Showing 111-120 of 243

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  • on February 03, 2010

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    It was a bit of work for me, and I got the dreaded club hand...but man it sure did turn out yummy! We used regular steak...and I put some crushed saltines in the flour...I think I just gained 5 lbs.!! : Thank you Alton, as once again...you come through for me!

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  • on February 01, 2010

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    We love this recipe! we have tried several and this one is tops (no need to try any other recipe, this one wins hand down. We tried Paula Dean's recipe last week and it was horrible, we still had a taste for Chicken Fried Steak so made this recipe a few nights later and it was great!! Keep this one on file!

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  • on January 28, 2010

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    The recipe for the coating and also the gravy were great. I do have some tips:
    1 Do not put too much oil in the pan as I did...or if you do make sure to remove most of it before making the gravy. Otherwise the gravy will be too oily!

    2 Make sure the meat you are using is thin and tender (cube steak or whatever. I used a round steak that was too thick and I thought pounding it out would tenderize it. It did NOT--and I had very tough thick steaks...YUK. It is a very lean cut of meat so a proper "cubing" is so necessary to make it tender.

    3 Make sure not to overcook the meat or it will harden the crust too much and also the meat will toughen up as it overcooks.

    4 Do not forget to season the meat before flouring.

    Otherwise I think it would be a great basic recipe without as much fat as some of the other recipes I have read.
    Hope that helps!



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  • on January 27, 2010

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    This was a great recipe! It was very easy to follow. I used milanese steak but the gravy is amazing!!!

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  • on January 24, 2010

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    This was our first foray into trying out a Food Network recipe.... it was OUTSTANDING! Either the Country Fried Steaks or the gravy would have made this a meal to die for, but together!?!?!
    Directions were easy to follow, didn't cost a fortune to prepare, and the end results were unbelievably good. We also have enough to freeze a couple of the steaks for a future dinner (but will be lacking without that gravy!.
    Can't say thanks enough to you Chef Alton! Watching you made us brave enough to try something out.... R and D

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  • on January 24, 2010

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    According to Texas standard, "Chicken Fried Steak" is served with cream gravy while "country fried steak" is served with brown gravy. Identical otherwise.

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  • on January 17, 2010

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    anything AB makes is awesome. Plus for Michael, I think you're thinking of AB's "country style steak"

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  • on January 12, 2010

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    it is so good I love it.

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  • on January 08, 2010

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    This was a good simple recipe, will cook again.

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  • on January 02, 2010

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    I did have to add salt which is very unusual for me.

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