Chicken Fried Steak recipe

[elguapo]

That CFS vs. chicken and dumplings thread really has me jonesin for a CFS. Anyone have a good recipe? I've tried making it a couple times but was not impressed.

 

[Rip76]

 

[elguapo]

Mmmmmmm, me want

 

[utmck]

Anyone that lives north of Dallas needs to go to Blue Ridge, TX to Cattleman's and eat the CFS.

 

[mcmike1492]

Get that wine glass outta there! You don't do wine with a CFS! It's beer!!!

 

[mcmike1492]

Been a looooooong time since I've made it but it was good in college.

3 parts flour
2 parts saltine crackers, really ground up.
Pepper and Garlic

Combine flour and crackers and add pepper and garlic to taste. Mix two eggs with some milk in a bowl and add salt and pepper to that, too. Drop your cubed steak in the bowl then shake it or roll it in the flour/cracker mix. Repeat a second time to make it thick.

Fry it in oil a few minutes on each side until it's browned just like you like it.

If you're hard core, you can add a TBSP of flour to the grease, brown it and make your gravy that way. Or just pick up a pack of Pioneer Country Gravy mix and make that. It's much easier and more foolproof.

Add to that a bunch of french fries fried just right and slathered in Heinz 57 and you're in heaven.

 

[TRRW#31]

Whatever you do make sure you use buttermilk in your batter. It gives it a better flavor and texture. If you have one use a cast iron skillet. My seasonings in the flour are garlic powder, salt, black pepper and a little cayenne. I've noticed that peanut oil works a lot better than vegetable oil. I dredge in flour than buttermilk than flour and then to the pan.

 

[hookem2102]

Paprika.

Use it.

 

[THEU]

ok.
I have posted my recipe before, but the absolute key is the quality of the meat that you use. You can talk all you want about how you wash the meat, but the quality of the meat is about 90% of the outcome.
I hate to brag on here but I get to use home grown round steak. Round steak is my favourite cut to use. Don't get it cut too thin either.. that is a HUGE mistake in my opinion. Also, don't beat the crap out of it so it is too thin. get a good cut so that you don't have to worry about the tenderness.

Ok... now here is the best wash ever. Just a basic wash. dredge the meat in flour, beaten egg, and then back into the flour. Then place in a skillet with about 1/4 inch of melted Crisco. salt and pepper once you get it in the grease.

That is it my friends. No seasonings other than salt and pepper are needed. Just good meat.

Also, cut the meat up into smaller pieces to make it easier to dredge and wash, and also because it makes a mo' better crunchy to meat ratio.

 

[KingKoopa]

round does make a great CFS.

i use a buttermilk/flour wash but i add a good amount of emeril's cajun essence to both to give it a little more flavor. turns out great everytime.

i like the crumbled saltine recommendation for the dredge, though.

 

[immtex]

This is the recipe from Ranchman's Cafe in Ponder. Some of the best CFS I've ever had.

Ingredients
Chicken Fried Steak:
Vegetable oil, for frying
36 ounces round steak
2 eggs
2 cups buttermilk
2 cups all-purpose flour
1 teaspoons salt
2 teaspoons ground black pepper
Cream Gravy (a.k.a "Cowboy Puddin"):
1 cup canola oil
2 cups all-purpose flour
1 teaspoon ground black pepper
1 tablespoon salt
1 quart whole milk
Directions
To make Chicken Fried Steak: Heat a deep, heavy skillet (cast iron if available) with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.

Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and buttermilk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.

To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

 

[CumberlandBlues]

Using crushed saltines is the absolute key. I don't even use flour anymore. Egg wash and then coat with crackers. fry. enjoy.

 

[HORNINTHEUSA]

I fried up some back strap Tuesday evening for the family. It sure was quiet around the dinner table for once. I pretty much do it the same way as everyone else. I just run my backstrap medallions through a tenderizer a couple times and soak 'em all day in buttermilk. No one would even know it was venison unless I told em

 

[FridayNiteLites]

Using pork round steak is absolutely the best if you can find it. I believe there was a place in Giddings called Schuberts that had the best CFS I ever put in my mouth. Pork round, leave sme fat on it, make gravy from the drippings, that's the ticket.