Chicken Fried Steak

Does anybody here ever cook it? I told my husband I was going to cook some, and you shoulda SEEN the look he gave me!!! I guess it does sound kinda weird, just never thought about it before. Wonder why it's called that.

I used to love ordering that from Grandy's....yummy, with biscuits and gravy and then a big old Cinnamon Bun afterwards..............................

I've never cooked it but I certainly love to eat it! I remember our family went on vacation in Virginia and we had some at a Shoney's Restaurant...very tasty! Not exactly fitting with my new way of eating though- too bad hehe

I think it's called that because the batter you use to coat the steak is a fried chicken like batter!

I have no idea how to cook it.  Does anybody have a recipe that they would like to share?

try www.texascooking.com, it looks like the recipe my mom used to make. Similar to the way I make it too.

I'm from Texas and my husband became slightly addicted to Chicken Fried Steak was visiting... but he couldn't stand the cream gravy.

I bet you could find dozens of recipes online.

Anyone every been to Babe's Chicken in the Dallas/Fort Worth area?  Gosh I miss Babes.  Yum.

I cook it. It's really simple but fattening. It's called chicken fried steak simply because it's steak fried just the same as you would fry chicken. I just take my steak (cube steak preferably) dredge it in some seasoned flour and then dip it in a mix of egg and milk ande then back in the flour (some people use breadcrumbs) and then fry it in a little oil. And then I make a cream gravy with the drippings. Yum.

YUMMY!!!  the only time I've ever had it was when I told an ex I had never tried it and he drove me from Cambridge, MA to NH somewhere to a Danny's just so I could try it.  I was not disappointed!  I loved the gravy and biscuits with it as well!  .

I never liked it but my ex-husband did. It's best made with top round or some medium tender cut of beef. Use a meat tenderizer to beat it and break up the fibers. Season the meat with salt and pepper, or if you really want to be Southern use something called 'Season All', before you do any flouring. Mix salt and pepper into the flour and dip the meat into the flour to lightly coat. I don't know anyone who double dips as described above, but if you like a thick crust then go for it. Fry and eat with cream gravy.

Ugh! But some folks love it.

I never liked it but my ex-husband did. It's best made with top round or some medium tender cut of beef. Use a meat tenderizer to beat it and break up the fibers. Season the meat with salt and pepper, or if you really want to be Southern use something called 'Season All', before you do any flouring. Mix salt and pepper into the flour and dip the meat into the flour to lightly coat. I don't know anyone who double dips as described above, but if you like a thick crust then go for it. Fry and eat with cream gravy.

Ugh! But some folks love it.

Actually the reason for the double dipping isn't for a thicker crust. The first time you put it in the flour it just gives it a light dusting and it makes it easier to get a good coating of the egg/milk mixture...just makes it stick better.

I make it  but I  only dip it in  bread crumbs  not flour  first.. DH loves  it..