Chicken Fried Steak

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It was so good!! My husband took a picture of his plate and posted it on Facebook. My dad's family is from the south and I never mastered making gravy from scratch. That has changed now!

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I also used cubed steak and the flavor was very good. The gravy turned out really tasty. My only wish was that I wanted it to be a little more crispy.

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very bland and the gravy needed a lot of salt and pepper just to get through the meal. Do not waste your time with this one.

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The Best 5 stars plus! I just made this chicken fried steak for dinner tonight and it was the best recipe by far. I have tried other recipes by other foodnetwork chefs but this one is the best. The gravy was delicious too! We are not big on gravy in our house but this looked good when I watched so I thought why not I didn't have to dirty another pan and let me tell you it was so tasty. The only thing I did different was the meat I always use cube steak for chicken fried steak so if you make this recipe that would be the only change to make.

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Made this for dinner tonight and my husband loved it. I haven't made Chicken Fried Steak in years and after seeing Claire make this I just had a hankering for it. It's pretty much your standard recipe but the gravy was supurb! I cook in a Le Cruset skillet so the heat does get a little hotter than most skillets so when you add the flour, be sure to remove any leftover bits of batter in the pan before you add the flour because it will continue to cook and burn! Luckily I did this. Also, a traditional gravy like this does call for quite a bit of pepper (which is very much needed along with salt!

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Very tendr and Claire was awesome when talking about it on her show Saturday.

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followed the recipe as is, and my steak came out weird, not what i saw on tv as she did it. but oh well will look for better recipes in the future. could have been better

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I think this would have been better with cubed steak but I followed the recipe as she wrote it. The meat was pretty tough even after going at it with the mallet. I also thought 3/4 cup of oil was too much, at least for the 12-inch skillet I used. It was not shallow enough, so the second side didn't get as crispy as I'd like and the coating pulled away from the meat a bit. I did love the gravy and I'll definitely follow her method for that in the future. The whole dish was just okay, not as good as country fried steak that we've had at restaurants. I will keep trying her recipes though, because I love the show!

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this type of meat was stringy - not good for this recipe - gravy was dark brown and not white, but tasted good. The coating was good, just not the type of meat to use.