Reviewed: Jul. 23, 2009

This is the way classic Chicken Fried Steak and Gravy should taste. While it will never be a fancy-standout dish, it is one of those rib sticking, comfort foods of the Ohio Valley. I followed the recipe as written, just added lots more pepper and served with mashed potatoes and steamed peas. I will make this again when I need a taste of home.

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ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

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Reviewed: Jul. 23, 2009

This recipe intrigued me. When I travel in the U.S. I would ALWAYS see this on the menu but never tried it....until now. I'm not sure what to make of it. Deep frying a steak. The batter was good. The gravy frightened me but(with a little seasoning) was good. But I didn't like the overall taste. Huh. Think I'll stick to deep fried chicken and use this batter! And gravy!

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Jul. 22, 2009

Five stars are not enough. Couple of subs. I never stock buttermilk so used the standard mix of 1T clear vinegar to 1 cup of milk, let rest 5 mins and voila, buttermilk, or a very close substitute. And used peanut oil rather than shortening. Served with mashed potatoes and fresh lima beans (Easy Lima Beans this site). Down home Dixie superb! And like everything this delicious, very fattening. Who cares? Eat, drink and be merry, for tomorrow we diet. Thanks, so much, smylpurty

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: Jul. 22, 2009

I absolutely loved this recipe! it's better than mine, LOL. For some reason my hubby could taste the Tabasco more and more with each bite but I couldn't. This is just a fantastic recipe, thanks for posting it! I will from now on make it just like this (minus the Tobasco for my hubbys sake)

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Jul. 19, 2009

This recipe has a lot of potential, but it really needs more seasoning. We used more than the original recipe called for and still though it could have used more. Nice start, though. Thanks! Addition: We made this another night and the key is double breading and loads of seasoning in both the batter and flour mixture. Tasted a lot like my favorite chipotle fried chicken!

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prgr2007

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Reviewed: Jul. 12, 2009

Best I've ever had. Dipped twice instead of the once called for on the recipe and used Tony Chacheres Spice N' Herbs instead of salt. Was a hit w/my hubby and three boys!

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MomInTexas

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Reviewed: Jul. 9, 2009

Spectacular flavor! The most wonderful home-made CFS we've ever had! Added garlic powder to the flour instead of adding minced garlic to milk. Important to let the first dip of flour sit for 15 minutes before dipping in egg and flour. 4 cups of milk is too much; gravy was thin. Used 1/2 cup seasoned flour and 1/2 cup of used oil and consistency was perfect. Definite keeper!

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MacMedic892

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Reviewed: Jun. 28, 2009

Very greasy and the coating cracked & crumbled and fell off the steak (due to the baking powder & baking soda?). The tabasco didn't really provide any extra flavor or zing. I have other chicken fried steak recipes we like much better. Will not bother with this one again.

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jun. 20, 2009

Great tasting chicken fried steak. I gave it 4 stars because I changed it just a bit. As a few other reviewers mentioned, tastes better to season meat beforehand. A little Lowery's seasoned salt and pepper is perfect. Then - didn't need to add any additional salt. I used garlic pepper, so didn't add garlic cloves. Used Wesson Oil instead of shortening. Noticed a few people mentioning that their steak was greasy. Make sure grease is good and hot before putting meat in there. I had my grease too hot at first and the grease splattered everywhere. I turned heat to medium,the splattering stopped, and the meat cooked perfectly. Drained cooked meat on paper towels, and it was great! Meat is tender, and crust is yummy.

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Felicia

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Nacogdoches, Texas, USA

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Reviewed: Jun. 17, 2009

This was very good and easy to make. We substituted buttermilk for regular milk and it turned out fine.

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HOWEY67

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Reviewed: Jun. 16, 2009

This recipe was so easy and delicious! I was nervous to cook CFS; I am a newlywed and it is one of my husband's favorite meals. I followed the recipe verbatim, and it tasted and looked perfect.

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megmca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 11, 2009

This was a bit salty...I should have known to decrease the salt, but didn't. I mixed the buttermilk and hot sauce this morning, put my cube steak in and put in fridge for the day. CFS was super tender and fell apart. Hubs could cut it with a fork....that is surprising....I didn't do the garlic bit either.....Like the overall concept of flour, and the baking powder and soda though.

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Jun. 4, 2009

I found a winner!!. Followed the directions, and it turned out great. I've tried making this a few times with different recipes, and it just wasn't right. My husband even liked it! Yea!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 31, 2009

Not bad but nothing special. A bit on the greasy side. I think its because of the double coating of egg/flour- really thick. I will experiment with other recipes. Didnt make the gravy cause i only had skim milk and didnt think that would work.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 30, 2009

My first time ever making chicken fried steak and it turned out very well with this recipe. I used round steak and seasoned it as others suggested. I made 12 pieces of steak so I increased the amount of seasoning but otherwise followed the recipe as written. Thank you!

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AliKat

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Baird, Texas, USA

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Reviewed: May 29, 2009

i dont know what happened but my fiance hated it. the batter was very thick. is it supposed to be like that? help!!

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farrah1123

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Reviewed: May 28, 2009

My husband was very excited to try this recipe. While the breading was very good, it tasted very greasy to me. My husband was a little disappointed. I will give it three stars because I want to try making it one more time.

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Shelby

Cooking Level: Intermediate

Living In: Pickford, Michigan, USA

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Reviewed: May 24, 2009

This was so amazing! I did not make the gravy, but used this as the breading. I accidently put all dry ingredients together and all wet...not as the directions say...but it still turned out wonderful with lots of rave reviews. I used a better cut of meat and had the butcher run it thru the machines...didn't even need a knife to cut the steak! NO KIDDING!!!! The Tobasco does not make the flavoring hot at all, just gives is a very distinctive and enjoyable flavor. This one is a keeper for sure!

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