Country-fried steak and chicken-fried steak are similar. Some food historians believe they're regional names for the same thing: a breaded, pan-fried steak served with gravy.
The concept is thought to have been brought to Southern states by German immigrants in the mid-1800s. It is, after all, similar to wiener schnitzel. Also, it was a good way to make use of the tougher cuts of meat available in the South at the time.
Though the name "country-fried steak" goes back at least that long, it's been called "chicken-fried steak" only since around the mid-20th century. The other distinction that's been known to come up is that, where country-fried steak is flour-dusted and generally served with brown gravy and onions, chicken-fried steak is breaded with eggs and served with cream gravy.
Here is a recipe with a little tongue in cheek humor to it, but bottom line is crispy steak, creamy gravy (a little extra black pepper ) and mashed potatoes. http://www.sourdoughhome.com/pfchickenfriedsteak.html
As far as restuarants go, Cracker Barrel makes a mean CFS; but not as good as Lonesome Oak Café in Adkins, Texas! If you get a chance to go through Adkins, make it a point to stop and try it out.