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Chicken Fried Steak Recipe

Chicken Fried Steak

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Average Rating:

Total Reviews: 241

Showing 131-140 of 241

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  • on August 31, 2009

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    I tried for years to make good chicken fried steak and this is the recipie that works. But in my gravy I only use milk becasue its the way that I was raised to make gravy.

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  • on August 03, 2009

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    Delicious! I added about 1 tsp each of: cayenne, paprika, and garlic powder to the flour. Also about 1/2 tsp of poultry seasoning. This came out very flavorful. I know it sways from the recipe, but I also made Chicken Fried Chicken with boneless skinless chicken breasts beaten flat and soaked in buttermilk and a bit of hot sauce. Alton's instructions are a great guide.

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  • on August 03, 2009

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    I just made this tonight. It was wonderful. If I had cooked two each, we would have eaten them all! I haven't had this for years, because the meat is always too tough and chewy. I followed the recipe exactly and we were very happy with the flavor, tenderness and moistness. The only problem I had was with the thickness of the gravy. We have to use rice flour because my wife can't eat gluten, so I had to add some cornstarch and water. The fresh thyme is perfect in this recipe.
    Try Alton's sausage gravy and biscuits for another great gravy dish.

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  • on July 29, 2009

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    I have tried other Chicken Fried Steak recipes before and this one tops them all! Very good flavor and easy to make. My kids loved it. I will be making this one from now on.

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  • on July 26, 2009

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    Delish!! This recipe is simple and amazing. The perfect chicken fried steak. I bought pre-cubed steak, it turned out great, I loved it!!

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  • on July 18, 2009

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    My mom was a coffee shop cook all growing up. On average, I had chicken fried steak two or three times a month. My standard coffee shop breakfast is chicken fried steak and eggs. As an adult who can cook, this is a standard part of my "comfort food/coffee shop" repertoire. I consider myself a pretty good judge of this particular dish, though certainly not food in general.

    That being said, this is an excellent recipe. I made this literally 15 minutes ago, and I'm still eating as I type this review. The first bite made me say, "Oh wow." Out loud. This is one of the best chicken fried steaks I've ever eaten. It improves upon the traditional recipe in several ways, most notably the bottom round steak and the chicken broth in the gravy.

    Cube steaks are pretty lame, thin, and a lot less flavorful. Bottom round steaks still retain the classic "chicken fried steak" flavor, it's just way better. And the chicken broth added to the milk gravy takes it to a whole new level. It's so rich and flavorful, I had to stop myself from eating it with a spoon.

    All in all, a fantastic improvement on a comfort food classic.

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  • on June 30, 2009

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    this is a great simple recipe. the only thing i do different is to use shake and bake to batter the steaks.

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  • on June 02, 2009

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    Alton's technique in this recipe is easy to follow, and it turns out really well. I have made it a few times. The only change I make is to the gravy... reduce the chicken broth and make up with more milk. We just like it better that way.

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  • on May 31, 2009

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    I think the pan gravy sets this apart from just about other chicken fried steak I have ever eaten. And I have eaten all over the country.

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  • on May 06, 2009

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    I've never made chicken fried steak before and I definently have to say this was a great recipe. Would definently recommend.

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