Chicken Fried Steak

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BonneyStudios
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RE: Chicken Fried Steak 2004/08/18 01:06:48 (permalink)
The best CFS on the Wild River's Coast is in Brookings, OR at a place called Whaleshead Resort, just north of town. Not only is the food great, but you have a wonderful ocean view along with it!
#91
Sundancer7
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RE: Chicken Fried Steak 2004/08/18 10:00:38 (permalink)
Mamaw Smith who lives next door does country steak every 4th Sunday. While a bit different than country fried steak, she does something to tenderize the cube steak and believe me it is tender.


Mamaw Smith first dips the steak in seasoned flour and browns it on both sides, then she puts it in a pan with a little water and onions, covers it with foil and puts it in the oven at 225 and lets it cook while she is at church which is generally about 3-4 hours.

She makes a Tennessee gravy out of the residuals adding a little flour and milk and more salt and pepper.

She generally serves this with fresh hot yeast rolls.

This has been a staple for at least 50 years.

Paul E. Smith
Knoxville, TN
#92
Lunza
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RE: Chicken Fried Steak 2004/08/19 19:46:10 (permalink)
I made my CFS today, at last. Craving satisfied.

I seasoned the flour with a steak rub I bought while in Oregon recently. I figured this would work because those things have paprika, salt, pepper, etc. in them already. Yes, this is true; they also have a bit of sugar, which gave the CFS a different flavor than usual. Nevertheless, it was good to my palate.

I shallow-fried it in peanut oil.

The cream gravy was sort of tan colored because of the presence of tumeric in the steak rub, but what the heck.

I forgot to buy potatoes and didn't want to postpone this any longer, so instead made rice to go on the side. I loooooove rice and cream gravy.

Now I have to find something else to obsess about.
#93
judgekiller
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RE: Chicken Fried Steak 2004/09/01 12:10:01 (permalink)
The best CFS in Houston is at the BAR_B_Q INN and has been for 50 years
#94
MikeS.
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RE: Chicken Fried Steak 2004/09/03 03:51:21 (permalink)
I know I'm gonna get flamed, probably big time, for this post but here goes anyays..

Flame retardent spray being applied.......

I have decided that the CFS that I like best of all time has to be the 100% Angus beef CFS done by the Chili's chain. Yes, I said chain.

It has a great flavor, is almost always 100% tender, has a great breading, real mashed potatoes with a bit of the peel and a good commerical white gravy. At a decent price even.

Ok, flame away, I have my spray on.

MikeS.
#95
Michael Hoffman
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RE: Chicken Fried Steak 2004/09/03 11:47:20 (permalink)
No flames, but are you aware of the fact that most "Angus" beef does not come from Black Angus cattle? The only brand that guarantees there is even a little "Angus" in its beef is the Certified Angus Brand. There was a story on this a week or so ago in USA Today.
#96
Bushie
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RE: Chicken Fried Steak 2004/09/03 21:30:36 (permalink)
quote:
Originally posted by EdSails

quote:
Originally posted by Lunza

quote:
Originally posted by Bushie

Mr. Mayor, the terms are interchangeable as far as I'm concerned.

And, to tell the truth, I've only ordered CFS in the West a few times. Each time, it's been served with brown gravy, as yumbo experienced, so I stopped ordering it long ago.


I haven't ordered it that often out here in California, but I've never seen it served with brown gravy. We HATES brown gravy! Ick!


Funny, but I've never seen it with anything else but a white gravy here in CA. Had one in Ventura yesterday, as a matter of fact-----CFS with biscuits and gravy and home fries at the Main Street Cafe and Steakhouse in Ventura. CFS was freshly made and only lightly battered. Same gravy on the biscuits---nice and white! Yummy way to start the morning!


Ed and Lunza, I'm happy to hear that my experiences are apparently not normal.

This was in '86, and I stayed in Milpitas for 6 weeks helping transition my department to a company who had bought us. I was out there with a bunch of Texans who were moving with the company (I opted out of the offer).

We ate at 3 or 4 places where we ordered CFS, and we were served mystery meat, deep-fried, covered in gloppy brown gravy. I don't remember the names of the places, but they were not chains. As I stated in my earlier post, I finally gave up and never ordered CFS out west again.

Please forgive my "prejudice" toward your state.

However, I still ain't never orderin' it out there again!!
#97
Pwingsx
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RE: Chicken Fried Steak 2004/09/04 02:11:49 (permalink)
MikeSh,

I am not flamin' ya, but I gotta wonder if we had the same experience at Chili's with their CFS?

I had it at lunch a year or so ago, and it, I swear, tasted like something thawed and nuked. It certainly was NOT breaded and fried up fresh while I was there. Isn't Chili's one of those places that doesn't do fresh food to order? Just pre-packaged and nuked? Or maybe even thrown into a frier, honest, I just don't know.

I just remember that it was so salty I could hardly bear it. I am on a low-salt diet, so it was wrong of me to order it in the first place, so maybe that was part of the problem. CFS is supposed to be salty, right?

Just can't understand your approval there, pal..........
#98
UncleVic
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RE: Chicken Fried Steak 2004/09/04 02:36:23 (permalink)
quote:
Originally posted by Michael Hoffman

No flames, but are you aware of the fact that most "Angus" beef does not come from Black Angus cattle? The only brand that guarantees there is even a little "Angus" in its beef is the Certified Angus Brand. There was a story on this a week or so ago in USA Today.


I did a search at USA Todays site, and the article you refered to was dated August 3rd and already in the archives... Pay to see deal... But I did find this which is probably the same story:

http://www.sciencenews.org/articles/20040821/food.asp
#99
MikeS.
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RE: Chicken Fried Steak 2004/09/04 06:21:12 (permalink)
quote:
Originally posted by Pwingsx

MikeSh,

I am not flamin' ya, but I gotta wonder if we had the same experience at Chili's with their CFS?

I had it at lunch a year or so ago, and it, I swear, tasted like something thawed and nuked. It certainly was NOT breaded and fried up fresh while I was there. Isn't Chili's one of those places that doesn't do fresh food to order? Just pre-packaged and nuked? Or maybe even thrown into a frier, honest, I just don't know.

I just remember that it was so salty I could hardly bear it. I am on a low-salt diet, so it was wrong of me to order it in the first place, so maybe that was part of the problem. CFS is supposed to be salty, right?

Just can't understand your approval there, pal..........


I don't know about your experience Pwingsx but I have had it numerous times now at several locations and it has been pretty darn good all of them.

Maybe I just need to get back to my Texas roots and rediscover the real thing??? Don't know though...
Vince Macek
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RE: Chicken Fried Steak 2004/09/04 08:14:42 (permalink)
Taking the wheel, I veer this thread off the road and through a cornfield -

SCTV did a parody of 'The Grapes of Wrath' (available on their DVD collection) where the Joad family was heading back to Oklahoma. Grampa (Dave Thomas) kept rhapsodizing over the promised land of chicken-fried steaks...to an alarming degree.
Lunza
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RE: Chicken Fried Steak 2004/09/04 16:59:26 (permalink)
quote:
Originally posted by Vince Macek

SCTV did a parody of 'The Grapes of Wrath' (available on their DVD collection) where the Joad family was heading back to Oklahoma. Grampa (Dave Thomas) kept rhapsodizing over the promised land of chicken-fried steaks...to an alarming degree.


If it's as good as their parody of "The Godfather," I have GOT to see it. :)
rabid_child
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RE: Chicken Fried Steak 2004/11/13 10:19:23 (permalink)
The best I've ever had was at the Stockyard Cafe in Amarillo, TX. Pan fried ribeye with a whisper-thin crust and an amazing milk gravy...

Drool...

jjs
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RE: Chicken Fried Steak 2004/11/18 23:24:01 (permalink)
I absolutely love Chicken Fried Steak. I grew up on it in MS, AL, GA and then TX. We used round steak that had to be pounded with the edge of a saucer. And the name came because it was breaded and fried like chicken. I've only run into Country Fried Steak when it changed locales.

One of the most unusual ones I had and learned to cook was from a truckstop in NE that covered almost 3/4 of the plate and was ground beef. The 'pattie/steak' was made first then frozen, then breaded and fried. Oh, to die for...or maybe it was because I could smoke in there too.

In the 80's there was (maybe still is) a place called Shorty's outside of, I believe, Floresville, TX where we often ate lunch. We could never finished our plates and we were big eaters! jennifer
cafe_amore
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RE: Chicken Fried Steak 2004/12/25 17:57:53 (permalink)
Although it does not win the "best of" award for country- or chicken-fried steak in Aggieland, Hampton's Cafe in Bryan, Texas, serves the best country-fried steak in the metro area around Texas A&M University. Each steak is hand-dredged in a proprietary mix of ingredients and deep fried to crisp perfection. Broccoli side order was tender-crisp--a delicious accompaniment, rather than the usual soggy veggie afterthought.

Amusing fishing motif decor, wood-paneled walls, and hardwood floors give this small cafe a cozy appeal. Efficient service. It's a favorite among local professionals for lunch.
nvb
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RE: Chicken Fried Steak 2004/12/25 18:27:10 (permalink)
For years Cattleman's Cafe in Blue Ridge, TX had the best CFS around. Folks used to drive up from Dallas and down from Southern OK to get it. It was also round steak and the ladies would beat it with the edge of a saucer. They floured it and cooked it on a flat grill in a puddle of grease.

The cafe has changed owners numerous times over the years and sadly the original steak recipe has been lost. What I wouldn't give for a large with cream gravy on the fries right now.
Photokirk
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RE: Chicken Fried Steak 2005/02/03 11:08:35 (permalink)
For a great CFS, try Hickory Hollow. HTey have 3 or 4 locations in Houston. They have several sizes, the largest being over a pound before breading. We used to order them, eat half and keep the rest for dinner.
Rick F.
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RE: Chicken Fried Steak 2005/02/03 13:54:13 (permalink)
Pwingsx and MikeSh,

I share both of your experiences. I'd eaten it at a couple of Chili's and it was very good, so when one was opened in my town I naturally had to try the CFS. The first time it was absolutely wonderful. A week or two later it was tough and incredibly salty, and you could have hung wallpaper with the gravy.

Maybe they just have a consistency (pun intended) problem?
sugarlander
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RE: Chicken Fried Steak 2005/02/03 17:11:00 (permalink)
It seems like chicken fried steak is the real thing, full of steak, whild country fried steak is more likely to be full of bread and fillers and ground (mystery) meat, what my boys used to call
"chicken-fried-what's-inside."
Pwingsx
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RE: Chicken Fried Steak 2005/02/04 01:32:00 (permalink)
Hey RickF,

I don't know much about Chili's overall, but aren't they similar to Applebee's anymore? Don't they primarily have frozen food that they simply nuke and serve? In which case, I wouldn't think there would be a lot of consistency problems -- in my not-so-humble-opinion, it would all be BAD, unfortunately.

Who knows? Perhaps my conspiracy-theory imagination thinks they may start as one thing and end as the other????
Oneiron339
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RE: Chicken Fried Steak 2005/02/06 14:42:06 (permalink)
I just tried a neat roadfood place in Lewisville, TX called the Mill St. Cafe. Had very good CFS and the gravy was wonderful for breakfast. They also had a superb burger for lunch. And to top it off, they had sweet tea!
robicheaux
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RE: Chicken Fried Steak 2005/02/11 14:30:46 (permalink)
Still can't find a TX/OK style Chicken Fried Steak in South Louisiana between Lake Charles & Baton Rouge
nvb
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RE: Chicken Fried Steak 2005/02/16 19:19:43 (permalink)
I've been playing and came up with this recipe. I'm using it in my restaurant with some great comments.

4 cups all purpose flour
1/4 cup garlic powder
1/4 cup black pepper

Buttermilk

Drench steak in buttermilk, then dredge in seasoned flour, then drench again. I deep fry at 350 at this point, but you can double drench and dredge for a thicker crust, just be sure you drench before frying because it will have a flour taste if you don't.

And a hint: I also use this recipe for my chicken tenders but I always triple drench and double dredge these. I use the breast tenderloin and it's a MUST to fry at 325. They're so good they'll make you want to slap grandma.
fcbaldwin
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RE: Chicken Fried Steak 2005/02/17 09:14:11 (permalink)
quote:
Originally posted by Slick

I've been playing and came up with this recipe. I'm using it in my restaurant with some great comments.

4 cups all purpose flour
1/4 cup garlic powder
1/4 cup black pepper

Buttermilk

Drench steak in buttermilk, then dredge in seasoned flour, then drench again. I deep fry at 350 at this point, but you can double drench and dredge for a thicker crust, just be sure you drench before frying because it will have a flour taste if you don't.

And a hint: I also use this recipe for my chicken tenders but I always triple drench and double dredge these. I use the breast tenderloin and it's a MUST to fry at 325. They're so good they'll make you want to slap grandma.


Slick,

That looks very good.
What is the cut of meat that you use for the CFS?

Frank

nvb
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RE: Chicken Fried Steak 2005/02/17 10:10:01 (permalink)
Tenderized 1/4 lb round steak cutlets.
Crimsicle
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RE: Chicken Fried Steak 2005/06/01 09:43:35 (permalink)
Y'all are making this transplanted Texan hungry this morning! I now live in the Washington, DC area and really miss down-home cooking.

I just found this website, so this response is really about a year over-due...it's directed at whoever was looking for good CFS in Grand Prairie. Forget Grand Prairie. Drive next-door to Arlington. In far west Arlingon on US 80 (Division Street) is Arlington Steakhouse. I haven't been there since I moved away six years ago, but traditionally, they served the best CFS around - complete with huge, fluffy rolls.
wsr216
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RE: Chicken Fried Steak 2005/08/22 22:41:10 (permalink)
Greetings from the decidedly un-Southern Northeast...some of you CFS die-hards may turn up your noses at this, but I have to put a plug in for the Texas Roadhouse chain. I always get the CFS when I am there.
kvendler
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RE: Chicken Fried Steak 2005/08/22 23:28:25 (permalink)
Cracker Barrel has a decent country fried steak. It is served with white gravy, and isn't too bad, although they tend to overcook them somewhat on occasion. Still, quite good if you can't get one anywhere else.
Rick F.
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RE: Chicken Fried Steak 2005/10/20 23:36:27 (permalink)
Just an FYI. I ran across this in a NY Times Just an FYI. I ran across this in a NY Times [url='http://www.nytimes.com/2005/10/19/dining/19fall.html']article[/url] on wild game cooking in Texas: on wild game cooking in Texas:

"True to Texas tradition, the most beloved local preparation is chicken-fried back strap (the top loin that extends down the back on either side of the spine). The habit of pounding meat (traditionally round steak), dipping it in egg and milk, dredging it in flour twice and frying it in hot oil is so ingrained in the culinary persona here that the August issue of Texas Monthly magazine devoted a spread to chicken-fried everything, including bacon and foie gras.Though credited to cowboys, the cooking method was probably taken from 19th-century German settlers who breaded and fried veal cutlets for Wiener schnitzel."
Michael Hoffman
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RE: Chicken Fried Steak 2005/10/21 13:19:40 (permalink)
As much as I love chicken fried steak, doing that to backstraps ought to be illegal.
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