Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak—that is, beef steak that’s fried in the style of fried chicken and served with a creamy, peppery white gravy. The key to great chicken-fried steak is starting with the right cut: you want an inexpensive cut with plenty of beefy flavor, but tenderness isn’t especially important since it will be plenty tender from the pounding and brining. My go-to cut for this is flap meat (also sold as sirloin tips), though bottom round or top sirloin will also work well if you can’t find it.
The cream gravy to delicious. Don't leave this out. It might be a bit more involved than most recipes, but it is extra crunchy. I use chicken and love it, although I wind up having to double the recipe on everything!
Thought this might be too spicy, but it was very good. The gravy was a good offset to the spice.
Excellent recipe! I used a deep fryer instead of frying it in our oven. Served with green beans, mashed taters, yeast rolls. Didn’t use the gravy recipe... had left over bacon grease I used... makes better gravy than butter in my opinion. Also used powdered buttermilk as I had it on hand. The steaks were very crispy, the breading perfect. Next time I plan to freeze some after breading for future use.
Made this tonight for my family. Although I made it quick using on sale cube steaks. I used the breading recipe, but added a touch of spicy salt seasoning. I also added bread crumbs around 1/2 cup, and an additional 1/2 cup of flour, since the spice mix was quite a bit. The egg wash was just three eggs and thickly made buttermilk from powder. Double dip and fry in a cast iron pan. Packaged cream sauce was awesome with it, since I wanted to be quicker about it. Thanks for the inspiration!
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