I tried/made chicken fried steak today for dinner.
It turned out fair, next time I'll use straight beaten egg to stick the flour breading better.

I guess the sky's the limit on seasoning?

Flour the tenderized dry steak by pushing it into a bowl of flour hard, then dip in whipped eggs and a dash of buttermilk and flour again before frying. Add salt and lots of black pepper to the flour. Make some heart attack white milk gravy to pour over it

i like using seasoned bread crumbs as the final dip. flour, eggs, crumbs and fry. then add a bunch of butter to the grease and make the gravy. it ain't healthy by any stretch but it goes down good.

Hammered out, prepped and flash fried in a deep fryer is the best! Best I ever et was in Stephenville, TX

I use venison cutlets

me too. i make it jaegersnitzel style with mushroom gravy and a bunch of potato pancakes

Next time any of y'all visit Texas, this place has the best Chicken Fried Steak I've ever ate. It's called Mary's Cafe in Strawn, TX. It's about 80 miles west of Ft. Worth on I-20.

Might be that way this spring Not far from a friend in Lipan.

Yes, it's just right down the road from Lipan. Let me know & I'll drive over and meet y'all for lunch.

+1. Here done with pork and zucchini. An Italian spin to it. The Hoot Owl in Sandpoint Idaho makes a killer CFS.

smokin hot black iron skillet full of bacon grease and butter, drop biscuits and sweet corn huh raa

You and Neal doing the hog hunt?

Not a bad read.

http://www.texasmonthly.com/story/h...ped-industrialize-the-modern-food-system

Interesting read. My family in Virginia, are all from Bavaria and Austria. They immigrated back in the mid 1700's, They have been making the Wiener Schnitzel type dish as long as I can remember, and probably all the way back to their immigrant days.

A year and half ago I worked in Stephenville for a month, the contractors working for me took me to Jake & Dorothy's about 4 days out of 5. Chicken Fried Steak got the nod most days.



The guys at the plant we were in said Mary's was the best, but we never ventured over there.

So, what ideas do you have on cuts other than a tenderized beef steak for chicken frying?

wabigoon, I saw this on one of the cooking channels awhile back and it's pretty much the way I have enjoyed CFS in the past although I like the gravy to be more peppery.

http://www.cookingchanneltv.com/recipes/kelsey-nixon/chicken-fried-steak-with-spiced-milk-gravy.html

Sirloin run through a tenderizer till it screams.

Run through both with and against the grain. Thinking of getting this attachment for my LEM grinder.
http://www.lemproducts.com/product/...nt-for-grinders/butcher-meat-tenderizers

Beef with some pork fat, run it through the cuber/tenderizer about 6-7 times, flour and fry and douse with some peppered milk gravy.