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Chicken Fried Steak with Gravy Recipe

Chicken Fried Steak with Gravy

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

Showing 11-20 of 105

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  • on April 08, 2010

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    I made this tonight for dinner. (Literally just finished eating lol.

    I only used 1 packet of ranch dressing for the flour mixture. The key to cooking cube steak is you must tenderized meat prior to cooking. You also want to make certain you purchase a good cut of cube steak. Its best if the meat is dense prior to tenderizing. If its thin to begin with you will have a mess on your hands.

    Next you want to make certain you heat the oil properly before you begin. Cooking on med heat. Those with newer stoves (#5

    My husband and daughter REALLY like it!

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  • on December 26, 2009

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    I have to agree with a previous comment, too much ranch seasoning in this recipe even for my boys who love ranch. The batter got really gooey and sticky.

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  • on December 03, 2009

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    I have made a different variation she published in her magazine and it was great! The only difference is the ranch. I ll have to try this next time.

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  • on September 24, 2009

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    I made this recipe last night. I left out the ranch mix but everything else I left the same. The flavor for everything was very good but I had a real hard time with it. The batter was very thick, so while I was cooking it it got done faster than the meat and then if I left it in longer to get the meat done the batter burned and fell off the meat so it was just a real big mess. It took alot longer than said also. I will try again but I will do things the way some of the other people suggested.

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  • on September 05, 2009

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    My family didn't like the taste combination of the buttermilk and ranch dressing. Having buttermilk in the batter and in the gravy was to much. I prefer a milder chicken fried steak. If you do use this recipe I suggest using a bit more flour. I had to add more to get the proper coating.

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  • on August 20, 2009

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    My family loves this recipe. It is the one that my son ask me to make when he comes to vist. Cubed steak is the best to use.

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  • on February 24, 2009

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    Cubed Steak has so much connective tissue in it that it needs to tenderize before you even think about starting to cook it. There are just as many methods to tenderize Cubed Steak as there are recipes. I made this dish tonight and was very disappointed in how tough it still was even after the buttermilk soaking. The only way to have "fork-tender" chicken fried steak is to tenderize before hand with mallet, tenderizer powder and a soak (acidic juice to break-down the connective tissue in the meat. Then forget about high-heat frying. That just toughens the tissues again. Low-heat does the trick! Slow cooking the meat makes all the difference in the world if you want to split it with a fork and still have that fried outside crust. You can brown the meat and flour mixture first in the pan then transfer it to the oven at 300 degrees for 30 minutes to finish it off.

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  • on January 20, 2009

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    If it had turned out right I think it would have been good. But, my breading soaked up a lot of the oil in the pan. I think I probably just didn't have it hot enough in the beginning. I used regular milk instead of buttermilk because I didn't want it to come out sour like a lot of people had mentioned. I used regular Hidden Valley ranch packets instead of garlic ranch. Everything else I kept the same. I had a lot of trouble with the cubed steaks falling apart while in the process of coating them. But in the end that didn't really matter. Very messy to clean up. The idea was good and the flavor was good (a little sour still, but my execution was off just a bit.

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  • on November 23, 2008

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    I love chicken fried steak with gravy & have made it several times. My family & I thought the buttermilk was WAY too overpowering. Especially having it in both the steaks & the gravy. I don't think the ranch was bad, but I will definetly go back to using regular milk as I was taught.

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  • on November 23, 2008

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    I saw this show a couple years ago and thought this might be something my husband and 2 growing boys might like. I made it for breakfast one morning with eggs and biscuits. They couldn't stop raving about it!
    Now I make it often. Coincidently my kids always seem to have one or two friends spend the night when it is on the menu for the next morning.

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