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Chicken Fried Steak and Gravy Recipe

Chicken Fried Steak and Gravy

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Average Rating:

Total Reviews: 18

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  • on May 08, 2013

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    I made this last night for my family and it was just okay. The steaks came out great but the gravy was not very good and spoiled an otherwise yummy meal.

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  • on March 24, 2011

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    This is a great recipe. Everytime my nephew comes to visit us he requests this. thanks Tyler!

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  • on March 09, 2011

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    I'm not a fan of anything fried, however I tried this recipe as my family requested it. I must admit, it was absolutely delicious and have made it many times since.
    I buy the cube steaks, which are super inexpensive. Most times I can get two for less than $3.00 and they are huge. The gravy is very tasty...I add a bit more hot sauce for added zing. Love Tyler's recipes...always a hit!

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  • on October 15, 2010

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    Wonderful recipe. Gravy was excellent.

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  • on June 02, 2010

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    this is the best chicken friend steak i've ever tasted. Im not a huge fan of gravy, but this recipe really rocked my socks off. Thanks Tyler!

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  • on May 31, 2010

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    I'm going to try Tyler's method for the steak, but not the gravy. I prefer the recipe from the Big Texan in Amarillo. Uses half and half! I tweaked it by the addition of a spoonful of chicken base added during the roux making step (intensifies the overall flavor and a shot of Tabasco. Their recipe does use buttermilk in the wash (with eggs and seasoning. I have had nothing but raves about the dish - even my in-laws from Amarillo.

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  • on May 30, 2010

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    Nope--not born and raised in Texas but as a transplant from the East Coast and spending 20+ years in West Texas and NM, I can say this isn't like any CFS I've had anywhere. It's not bad, just Tyler's take on it.

    Everywhere I ever had CFS used cubed steak--everywhere. The deep scoring of the meat helps to hold onto the coating and most were tender enough to cut with the side of your fork. The refrigerator resting time is important and having your grease/oil deep and hot enough and not crowding the pan will ensure that you aren't sauteeing or dropping the temp too low both of which can help steam the coating off. As stated a few times, traditional sides are mashed potatoes or homefries and a veggie (I go for buttered corn. This is definitely not a dish for the weekly rotation but when I do give into the craving--I'm gonna do it right:lol:

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  • on May 29, 2010

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    Thanks Tyler for a great meal, but coming from a native & lifelong resident, it wasn't Texas. Mashed/whipped potatoes are the other half of the meal. I use garlic in ALMOST everything, but not for CFS.

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  • on May 29, 2010

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    I've ALWAYS used buttermilk in the coating process, and I've ALWAYS used hot sauce in the gravy (although never used buttermilk in the gravy. It's true that the "sides" Tyler made weren't the typical "sides" you'd find in Texas. Mashed potatoes with more of that good "cream gravy" and some green beans always rounded out OUR chicken fried steak dinner! And never "salad"!

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  • on May 29, 2010

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    I just saw the show where this was featured as "Texas Style" CFS. I've been making CFS all my life and I've never had it prepared like this. We use an egg wash instead of buttermilk and no hot sauce either in the steak or gravy. It may be a good recipe but it's not Texas Style. I don't use onion or garlic powder either in the wash or gravy. The sides on the show were not "Texas" either. CFS is served with fries or mashed potatoes, a side green salad and a green vegetable.

    You might find Tyler's recipe in one of those high-priced fru-fru places in Dallas, but come over to Fort Worth, and we'll do it right! (he-he

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