Chicken Fried Steak

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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.

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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.

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it was delicious. i have tried several of his recipes and all of them were fantastic.

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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!

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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

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Best I ever had.

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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!

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If you dont like gray steak and a hint of b.o. dont make this!!!!

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It was so wonderful that I make it over and over again. Thank you Tyler for this great receipe. You are the bomb.

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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.