Chicken Fried Steak with White Gravy

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Finally I have found a chicken fried steak recipie that I absolutely love!! The breading dry, wet, dry put a great crust on the steak and the seasonings added great flavor. I like the use of buttermilk over eggs - it doesn't seem to burn like eggs tend to do. I even used it to make chicken fried chicken and it was DELISH! My whole family gobbled it up in a mere few minutes and we will definitely pull this recipie up in the future. Thank you Bobby Flay!

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This was the first time I have ever made Chicken Fried Steak. It was delicious! I made the recipe and had 2.81lbs of cubed beef steaks and I still had some flour and buttermilk left over. Since I can't drink milk all I ever have is Original Almond Breeze milk and wasn't sure the gravy would turn out with it. As I made the gravy, I dumped the rest of the buttermilk mix into the gravy pot too then scraped a very small amount of the flour and spices used to coat the beef to thicken it since I had added more liquid, let it thicken. It was AMAZING! But next time, I will add the rest of the buttermilk mix IN PLACE OF the milk for the gravy and use the flour mix as the flour in the gravy. Not as much wasted that way. It wasn't bland, it was peppery like a good white gravy should be with a tiny bit of kick. I am thinking now that I may have to mix some of the dry ingredients up just to keep in the cupboard as a quick go-to gravy mix.

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followed this almost exactly, except eyed most of the measurements instead of fully measuring out...and it came out amazing. Literally ridiculous. The kind of comfort food that will fill your heart and arteries with gooey deliciousness.

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I didn't make the Chicken Fried Steak, but I used the recipe of the White Gravy. I did make fried chicken with my gravy, and I think it worked just like it was supposed to. Tasted great for my first time making it.

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This is my first recipe that I have tried from Bobby Flay, and I am hooked!!! I have never made chicken fried steak and white gravy beforehand, so I was a little apprehensive at first. His directions were very easy to follow, and the food came out extremely tasty!!! The steak was so flavorful and delicious!!! The gravy was smooth, creamy and tasted as good as any restaurant's version. My husband loved the meal and even had thirds! I will definitely make this again!!! Thanks, Bobby!!!!

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Disappointed...I couldn't access the reviews on my phone so I thought the 5 stars would guarantee it would be good. I followed this recipe exactly and the dredging flour is WAY over seasoned. The gravy was good but I wish I would've read the tip about the chicken stock. The tip about letting the coated meat cool in the fridge would have helped too. The crust wanted to fall off. I wish people would refrain from giving something 5 stars if they alter the recipe. I now know how to make this better next time.

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I'm a perfectionist, so there's not many things that deserve five stars. In fact, I don't think I've ever given five stars to a recipe before. But Bobby Flay, you have outdone yourself with this recipe! I loved it! I didn't tweak the recipe at all and it came out great. One thing that I forgot to do is salt and pepper the meat before dredging. I do think that would make a difference as the meat itself needed it. I also had the butcher put the meat through the tenderizer so I didn't have to pound it. I loved every bite! Thanks, Bobby!

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I used chicken instead, and everything turned out amazing! Love this recipe, very tasty with the spices.

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This buttermilk batter is SO GOOD. I can't wait to try it with chicken. The white gravy is great too but I did as another person suggested and added chicken stock to it because my rue was too think and an oatmeal consistency at first. More whole milk and the stock was perfect and added a great flavor to it. It's a very filling meal so I suggest not having mashed potatoes with it and opt for roasted asparagus and a small salad instead. This way the whole meal isn't as dense as mine was. Great recipe though, really.

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SO good! I bought grass fed cube steaks at the farmer's market and wanted a recipe worthy of the steaks. I followed the recipe with the following exceptions: I salted and peppered the steaks before dredging them in seasoned flour and for the gravy, I used 2 cups chicken broth and once thickened, added 1/3 cup of half and half that I had on hand. I didn't have fresh thyme, so I used about 1/4 tsp of dried thyme. This came out amazing! I served the steaks with corn and Alton Brown's Creamy Garlic Mashed Potatoes. I have a couple more steaks in the freezer and can't wait to make this again. Delicious!