Tony once was a guest to a home in Texas and the hostess asked “have you ever had chicken fried steak?” Tony’s reply: “No!”
What he received was crispy cube steak smothered in pan gravy with mashed potatoes. Tonight I tried to reinvent that recipe. The results? Um, not as flavorful, not as crispy and the meat wasn’t as moist. So I am going to try again so I am not going to post this recipe just yet.
![dscn3203-640x480 the meat was pan fried in about 1 teaspoon of canola oil and Pam](http://bethandjenn.com/www.mybizzykitchen.com/wp-content/uploads/2008/11/dscn3203-640x480.jpg)
It definitely was crispy in the pan, but then I had to remove it to make the pan gravy. I put the meat on a rack in a 275 oven to keep it warm, so maybe it cooked a little more? Maybe next time I’ll leave that step out. If anyone has any tips about chicken fried steak, could you let me know?
![dscn3205-640x480 it looks good though! Tony's plate. . .](http://bethandjenn.com/www.mybizzykitchen.com/wp-content/uploads/2008/11/dscn3205-640x480.jpg)
My meat ended up weighing 3.8 ounces, 3/4 cup mashed potatoes, 4 ounces broccoli with 1/2 ounce shredded cheese and about 1/4 cup of the gravy. Unfortunately, I like things spicy, Tony does not, so I think I under season so as not to offend everyone else. Tony is convinced I have burned off my taste buds and I have none left!
Yep, I added crushed red pepper to my tots!
So we have a finalized menu for Thanksgiving! I’ll be sure to post it – Hannah is going to be making two dishes, both of which involve cheddar cheese and bacon!
I decided to tape Biggest Loser since its a 2 hour show – I am pretty sure without commercials I can watch it in about 40 minutes! Fingers crossed that Vicky gets booted tonight!
One more day until the weekend for me! See you at breakfast!
lovely recipe! I used non dairly alternatives but it still turned out well! great reviews from the family.. many thanks!
Mmmm…love chicken fried steak. My big secret is no milk/water in the egg-dip mixture–keeps the crust from falling off, but it’s not a very crisp crust. Look forward to your recipe.
Thanks for all your suggestions! My recipe called for it to be cooked for 10 minutes on one side and 5 minutes on the other – definitely overcooked it!
Love Chicken Fried Steak. My mom makes the best, I don’t know how she does it though, I will ask her for you! Have a great Thanksgiving and lucky you , two dishes with cheddar and bacon!
For my coating I use a mixture of all purpose flour, breadcrumbs, and cornmeal. Little of the ap flour and more of the breadcrumbs and cornmeal. I do a little bit of butter and olive oil in a cast iron skillet for the cooking and it only takes like 1-2 minutes on each side, so the skillet has to be really hot.
Keeping them in the oven was a good idea, but maybe drop the temp back to 200?
Mmmm chicken fried steak! 😀
Crushed red pepper on potatoes? Sound great! I’m a very liberal seasoner 🙂
I’ve heard of “chicken fried steak” but never seen it. The tots look yummy! I like red pepper flakes 🙂 They make me sniffle sometimes.
Wow, sounds tasty.
And delicious eats for the evening too! I think you did a great job! I’m starting to like spicy things myself now! I used to steer clear from it, but I kind of like that kick it gives!
Anyhow, hope you have a great evening! Enjoy your lovely walk tomorrow – I’m look forward to those morning posts of the wonderful outdoors you enjoy – nice weather and all! Cheers!
my fiance loves chicken fried steak… the gravy looks right, though its missing some sausage. Usually the breading is fairly eggy, thats all I know!
I made chicken ‘fried’ steak once except dredged in eggwhites/ crushed flaky cereal and then baked it- it actually ended up really good and crunchy. You could brown it to make it a Bit more traditional, but even my very Oklahoma grandma who Loves chicken fried steak and has been making it since she was in the womb tried a bite and deemed it ‘acceptable’ haha! Hey, I’ll take acceptable from ‘chicken granny’!
And I Super season everything with herbs and spices!! As long as it Enhances the flavor. Ever tried “no-salt salt”? It’s sodium free potassium chloride and you get all the good things about salt (taste/flavor enhancement) with the benefits of potassium instead of the bad sodium effects.
I’ve never had or seen chicken fried steak. Potatoes look good though!