Chicken Fried Steak

Total Time:
3 hr
Prep:
30 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.

In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.

Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.


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    I can't give a fair grade as I didn't make his CFS, but then, I'd never do it the way he does. Buttermilk eggwash but not soak. This ain't fish and you don't need to get the game taste out of beef. I personally never use low quality beef. The meat market will get you a great cut and put the holes in it for you to tenderize.This is the most important part of the steak. If you use crap meat you get a bad CFS. Season the flower quite a bit. You can also season the meat before the eggwash. I like to add cayenne pepper or Tony Chachere's to my flower. The gravy must use the drippings or fat with the flower to create the gravy. Don't make it thin. Pepper on top, double dip if your crust is too thin. We also usually have mashed potatoes and yeast rolls or texas toast as standard side dishes, and the taters also get some gravy. We use oil, crisco or butter to fry the steak.  
     
    Man, don't ever use buttermilk in gravy making. I did just that in one of Tyler's other recipe and it tasted nasty. And why in the world do you need to marinate a piece of tenderized and very thin meat overnight? A little salt and freshly grounded black pepper is all you need. For chicken fried steaks, you need to let them rest for about 15 minutes after dredging. If not, your coatings will fall apart while frying. I do like most of Tyler's recipes, btw.
    it was delicious. i have tried several of his recipes and all of them were fantastic.  
    I have tried several recipes of Tyler's and to be honest, they don't always work. Soaking the tenderized meat in buttermilk makes it very slimy and hard to work with so I can understand the issue. Sometimes they don't always follow their own recipes to the letter as we do. I make it with milk and egg and hot sauce and dredge it in seasoned flour (salt and pepper are fine, add all kinds if you like) that has steak seasoning or seasoned salt and garlic. I fry it in canola oil so it doesn't have any other flavor but the meat and gravy. Buttermilk is great for biscuits and baking but not in gravy. It's already going to be thick with the flour and the milk and adding buttermilk is too much thickness. Don't marinate the meat, dredge it once and see where it gets you.
     His onion ring recipe didn't work either. I guess he knows techniques we don't! Keep on truckin' Tyler, I won't abandon you. I love to watch him cook!
    I am also a born, almost raised, Texan. And I do remember the chicken fried steak and barbacue. No better in the world! I love the chicken fried steak and gravy recipe! Perfect! I have to agree, the best sides are good old homemade mashed potatoes, and greens. Don't shoot me, but I never heard of chow chow! All together, I loved your chicken fried steak preparation! There's no better place to get it in the world than Texas!!
     
     Debi (AZ)
    Best I ever had.
    ok folks here we go. tyler we luv ya son but............
     cfs should be marinated in a brine. period. you may use buttermilk in an eggwash (dredge in flour,then in buttermilk, back to flour) and your batter will stay where it belongs. on the steak.
     here in east texas anybody making gravy with buttermilk will need a long stride.sweet milk. always.
     but ya know...true cfs is only dredged in seasoned flour and pan fried in crisco. not bacon fat!
    If you dont like gray steak and a hint of b.o. dont make this!!!!
    It was so wonderful that I make it over and over again. Thank you Tyler for this great receipe. You are the bomb.
    My chicken fried steak is a look at perfection. Take a can of condensed milk add 2-3 eggs and marinade pounded (pound cube steaks some more) cube steaks in mixture for several hours (the meat will soak up the mixture and make the meat tender and moist. Dip in your favorite seasoned flour mixture and pack it with all the flour it will hold. Knock off excess flour and fry till crispy.
    This recipe looked great on paper, but in reality it was awful! I suppose if you're a big buttermilk lover you might like this one, but the buttermilk made the gravy so bitter it was inedible. Also, the "crust" fell off of the meat while cooking (this can happen when you do a flour dredge, egg dip & second flour coating). I will try this one again, but with regular milk or cream, and one coating of flour. (I hate giving up!)
    That was my experience as well! I didn't like the taste of the cumin at all. I commend you for trying it again, as for me, I think I will feed the rest to the dogs and leave country fried steak to the restaurant experts.
    Was craving chicken fried steak and have always liked Tyler's recipies. Unfortunately, I too had a real problem with the breading (which turned to goo) falling off in the pan. It tasted really good, just wasn't good. I am still in search of a good recipe.
    this meal was so dicusting
    my kids loved it they said i rock and so do you i will make it five more times because it was so so so so so so so so so so so so so so so so so so SO good
    This is good home cooking! Rock on!
    Not bad the buttermilk was off in flavor but still tasted okay. Made sure to bread them as soon as I was ready to cook them to try to keep breading intact. Still slid right off though. Would make changes, still have not found the best recipe.
    Excellent flavor & breading
    I thought this sounded easy, but had not used buttermilk in breading before, just to marinate chicken. I had the same problem others had with the breading falling off while frying. This only happened on one side because the other side didn't have any breading by the time it hit the pan. The recipe said to bread the meat and then let it rest while you fried the bacon. Did anyone else do this? The breading (actually goo, afer resting) stayed on the plate, so I only had breading on one side. I think this would have turned out better if I had not rested it and had deep fried it instead of pan frying. I didn't even attempt the gravy with so much of the breading and burn breading pieces left in the grease.
    My husband is very choosy about his food. Salt and pepper are the only two spices he accepts on his food.
     I saw this recipe and was pleasantly surprised that he enjoyed the spice! I must admit that the gravy was too tart for me when it was straight buttermilk, but I added whole milk to cut the tang.
    this is a supreme country dish that will give anyone a great taste of the south and what we have to offer
    Sorry Tyler - this recipe is the pits. I've eaten and made thousands of chicken fried steaks over the years and buttermilk in the gravy is just plain wrong. And frying them in bacon fat is not only bad for you but ruins the taste of the steaks.
    my husband loves this very southern entree, and i've been trying for a couple years to cook this for him, with no success. i could not find a recipe. then i caught your food 911 program on chicken fried steak (i try to watch all of the episodes), and it's wonderful. i have room for improvement, but we are so happy that i'm heading in the right direction at last. again, thanks tyler, take care.....angela
    Love Tyler's fried chicken recipe so thought this would be great too. The steak was of, but I didn't care for so much chicken broth and the buttermilk in the gravy. Next time will just make plain milk gravy
    This was an okay recipe. I think next time I'll omit the hot sauce because it left an after-taste. I also thought the flour - egg process was a little too much for me. Topping off the steaks with the bacon added a really nice touch.
    what a great receipe. the family loved it.
    My grandparents were born and raised in Texas. As a child I ate lots and lots of wonderful Texas style cooking. They raised their own cattle and had milk cows. Buttermilk was a staple for drinking, biscuits and cornbread. Never was it used in gravy. The sour taste in the meat and gravy along with the herbs in the potatoes was just a bit too strange. Glad I tried it but I'm going back to the old standard way I learned at home. Thanks Tyler! Always enjoy your shows.
    I couldn't wait to try this recipe, it looked so wonderful. I ended up terribly disappointed. The meat just didn't end up as tender as I would have liked. The breading completely fell off when I flipped the steaks. There was no fat left over in the pan for the gravy, so I had to add a little oil. And I had to add regular milk to the gravy to cut the sour taste. I'm still looking for the perfect chicken fried steak recipe!
    I thought that it was really easy and fast and good. I might not make the gravy with all buttermilk next time, it was a little sour for my taste. The breading did come off a little, but it was not the end of the world as other reviewers made it out to be. To the wife of the crazy man:1-800-799-7233 is the number for the Domestic Violence Hotline. If chicken fried steak makes him this crazy, he must be out there.
    i didn't actually make this recipe, because the reviews weren't that great. i would recommend using the batter from paula dean's fried chicken. i think it works great. also use a thermometer for your oil temp. keep it at 350 F.
    but I also had trouble with the breading coming off. Maybe I didn't have my steaks dry enough, or my oil hot enough? I've always had my CFS with sausage gravy so the bacon thing was a little weird to me. Not bad, just not to my liking. I'll give it another try. What is up with CFS-inventing, wife-controlling, loves-to-use-all caps guy? I got the impression that he was poking his pointy little finger into everybody's ribs and where I come from that's just plain rude (and it tends to get people into fighting mode). My advice to the wife- run away. Don't walk- run. Anyone who won't "permit" you to watch a TV show is a total weirdo.
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