NMBullRdr’s recipe is very similar to how I prefer my CFS. I can’t imagine using sausage gravy on CFS. I use bacon grease and flour for my gravy. I’ve always used milk but will give the cream a try. Sausage gravy is okay for B&G but I prefer bacon grease there as well.

Good Sausage Gravy is good on anything—Cereal, Pop Tarts, Green Beans, Potato Chips, —Just Anything![:p][:p][8D]

NMBullRdr’s recipe is very similar to how I prefer my CFS. I can’t imagine using sausage gravy on CFS. I use bacon grease and flour for my gravy. I’ve always used milk but will give the cream a try. Sausage gravy is okay for B&G but I prefer bacon grease there as well.

Chef B, I love sausage gravy for B&G. That recipe sounds good.
Joe

Joe, Chef, what cut would you use for the CFS?

  I use any cut that I can slice thinly and pound with a spiked mallet. I like sirloin, eye of round, and flat iron cut thinly on the bias. The flatiron steak is actually a cut from the shoulder (chuck.) I think that in France it is called a coulott. This cut is very beefy and works well if you like smaller steaks.
 
David O.

I’ve found the secret to any “Chicken Fried” anything, be it steak, pork, chicken whatever, is to let the meat rest on a rack at least 15-20 minutes after dredging/breading it to allow the moisture and seasonings to be absorbed in the flour or crumbs and dry out a little. You get a better result that way.

  The breading also sticks to the meat better after frying if you wait a few minutes. I am pretty sure that I used this step in the recipe I posted.

David O.

Yep, you did. Just thought I’d emphasize the importance of doing that step. Did you get my PM’s?

Cube steak or a tenderized round, which is actually a cube steak, don’t waste $ on good cuts.

As a resident by birth of Cattle Country, I totally disagree with this idea. 
     The way you can tell you’re back in 
beef 
country is when the Chicken Fried Steak is a REAL steak.
No glorified tenderized hamburgers.

I’ve found the secret to any “Chicken Fried” anything, be it steak, pork, chicken whatever, is to let the meat rest on a rack at least 15-20 minutes after dredging/breading it to allow the moisture and seasonings to be absorbed in the flour or crumbs and dry out a little. You get a better result that way.

  The breading also sticks to the meat better after frying if you wait a few minutes. I am pretty sure that I used this step in the recipe I posted.
 
  David O.

NM, some good tips on how to do this right. And you explained why. Yours sounds great!
Joe

Before cube steak, way long time ago, used round steak that was brined in salt water to make tender or took to with mallet to tenderize.  You can use a good sirloin steak to make a great CFS also.
 
Wash, just buttermilk and egg.
 
Dip, flour, salt, pepper, onion powder, garlic powder, paprika, and a little ground red chile, gives it pizzaz.
 
Dip in flour, then buttermilk/egg mixture, and then back into flour.  I like a good crunch so I dip it back into buttermilk/egg mixture and then back into flour again.  Remove excess flour and set aside and dip other cube steaks.  Let them all rest 15 minutes before frying. 
 
Got to use grandpa’s old cast iron skillet to cook real Texas Chicken Fried Steak!  A heated cast iron skillet can withstand the temperature drop that occurs when adding the steaks.  If the oil cools too much, it seaps into the crust and makes for a greasy CFS.  This is why you want the steaks at room temperature before dipping.  You want to cook one side, flip, and then cook the other side and remove from skillet.  I like to see the blood pooling on top before flipping, gives great flavor to the crust.
 
For real Texas Chicken Fried Steak, we always make cream gravy.  And as the name implies, we use cream.  A tablespoon of oil and a tablespoon of flour.  I don’t use my leftover flour, as I put in all the spices and they do not come together to make a good cream gravy.  Just use salt and plenty of black pepper.  I just eyeball the amount of cream to use.  If it is too thick, I do add milk to get the right consistency. 
 
I like my family and friends to get a good look at the CFS, so I put the cream gravy on the plate and put the CFS on top.  I prefer pan fried potatoes with onions or even good ol’ french fries, but the family likes mash potatoes.  I also like black-eye peas and fried okra/squash with the CFS. 
 
And my wife’s good ol’ pecan pie for desert.
 
Enjoy!

imho, sausage gravy is for biscuits or hashbrowns.  I’ve had sausage gravy on CFS before, and it just isn’t good to me.

I’m hoping for a good, tried and true battered recipe myself.

Someone here has to have one!

There have been many on here on other threads. Use the search function.

I’ve found the secret to any “Chicken Fried” anything, be it steak, pork, chicken whatever, is to let the meat rest on a rack at least 15-20 minutes after dredging/breading it to allow the moisture and seasonings to be absorbed in the flour or crumbs and dry out a little. You get a better result that way.

Chef B, I love sausage gravy for B&G. That recipe sounds good.
Joe

Joe, Chef, what cut would you use for the CFS?

Chef B, I love sausage gravy for B&G. That recipe sounds good.
Joe

 
I have let similar breaded dishes blend together and have no true recipe.  I mix it with my schnitzle and Milanese recipes and there is little difference.
To be honest, since moving here I haven’t had a desire to make a cfs as it is a heavy dish. After Threadgill’s and Hoover’s, I felt I had tried enough.
That said, last night was a breaded pork chop that I tenderized with my meat mallet,  mashed potatoes in a mushroom cream gravy. and fredh spinach.  Close enough….
I use panko bread crumbs for everything.  Does anyone have a battered recipe?
mark
 
mark

I also like to take cold meatloaf out of the fridge and chicken fry that-it makes a real good sandwich with plenty mayo on griddled Texas Toast.

Now that’s an interesting idea. Except I’m not sure I’d want mayonnaise on it. And I just happen to have some leftover meatloaf in the refrigerator.