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Texas Chicken Fried Steak Day - October 26

Cynsa Sep 16, 2013 04:20 PM

We have a month + to sample recipes before the Grand Tasting on October 26 at my San Francisco table...even if I'm the one and only.
What's your best recipe or how-to technique?


;^) this is a shout out to DoobieWah in Houston for CFS like his mom's...

  1. tim irvine Sep 16, 2013 05:45 PM

    I have had so many variations on CFS and the meat makes a difference. My all time fave was Ouisie's Table in Houston. I am pretty sure it was round. I also recall a chicken fried ribeye in the Four Seasons here in Austin. OMG!!! Personally I like a fairly light breading and a gravy with fond from frying the meat, real cream, and plenty of ground pepper. Also sides matter. I hate it when they serve it with fries. I'll have mashed red potatoes with skins (with sour cream and horseradish if I am cooking) and green beans. Fried okra is ok, but only as an addition, not as a replacement.

    As for technique, I go with egg and milk followed by a dredge in seasoned flour and fried in a skillet. I don't like a heavy batter and deep fry approach. It may be prettier, but I do not think it tastes as good.

    As I sit here with my glass of Chehalem Pinot Gris while red potatoes steam, Brussels sprouts roast, and chicken in white wine and Herbes d'Provence is nearly ready to plate, I am wanting CFS and a glass of iced tea! Oh, and cobbler instead of raspberry panna cotta!

    4 Replies
    1. re: tim irvine
      Will Owen Sep 16, 2013 05:59 PM

      Agree completely about sides: very much prefer smashed red or white "new" potatoes, or else good hash browns, depending on whether it's dinner or breakfast. I did a pretty good one recently with a hand-sized supermarket cube steak, seasoned well and then just pounded with flour and fried. Made the gravy by adding some more of the flour and a chunk of butter to what was left in the pan, browning that a little and then pouring in milk. I'd made hash browns already, so I put everything on the plate, poured the gravy on and laid two over-easy eggs on top. Please don't tell my internist …

      1. re: Will Owen
        Sharuf Oct 30, 2013 09:40 AM

        Buttermilk makes my impromptu pan gravies. Sour cream flavor without the calories.

      2. re: tim irvine
        Cynsa Sep 17, 2013 09:37 PM

        While in Austin, I stood in line at Franklin's for brisket. Next time, it's CFS at the Four Seasons - thank you!

        1. re: Cynsa
          tim irvine Nov 8, 2013 06:59 PM

          Just randomly cruised through this thread again and noted this. The CFS at Four Seasons was a good while back. I have no idea if they still offer it. Glad to know you got Franklin when you were here...wonderful.

      3. s
        sandylc Sep 16, 2013 08:37 PM

        Yum...! Need to made some soon..

        I recently had an elevator conversation with two "little old ladies" who were insisting that CFS is made with chicken. Shortly thereafter, I had the..."pleasure" of tasting the CFS in the dining room of the same building...

        The meat was truly unidentifiable...a crime against food!

        1. c
          CDouglas Sep 17, 2013 07:32 AM

          Here is the one I have been making and it is very good:


          1. p
            pellegrino31 Sep 17, 2013 09:17 AM

            The only time we made CFS was a few years ago and followed the Cook's Illustrated recipe:


            The breading came out perfectly. We had trouble finding cube steak at the time and used something else which I apologize that I can't recall exactly what it was. The steak part was ok but I think if we found proper cube steak it would have been better.

            I recently had the pleasure of having the CFS at Lambert's Cafe in Ozark, MO (2x in one week!!) and it was amazing. Best I've ever had. I always order my CFS with the gravy on the side so as not to lose that great crispy exterior.

            1. DoobieWah Sep 17, 2013 10:45 AM

              Howdy Cynsa!

              I don't know what I can add to the post you linked.

              Round steak pounded flat and tender, dipped in egg wash and flour, pan fried and then pan gravy.

              My mouth is watering just thinking about it. I'm gonna hafta to make that again soon

              Recently, a local grocery had prime ribeyes on sale cheap and I had them sliced thin and did a couple of them chicken fried. Excellent but still a waste, I suppose.

              Tell DSG "Howdy" for me also. Luv you guys!

              11 Replies
              1. re: DoobieWah
                Cynsa Sep 17, 2013 09:20 PM

                I can see that it's time to get out the cast iron skillet... and to plan on "sides" for the October 26th dinner of CFS+

                Starting with the round steak pounded thin ... for practice on Sunday.
                I'll put that cubed steak on the back burner for later. You got me with that prime ribeye, I'm not ready for that one.

                Cake or pie or cobbler for dessert with CFS?

                1. re: Cynsa
                  DoobieWah Sep 18, 2013 04:48 AM

                  Pecan pie.

                  Of course!

                  1. re: DoobieWah
                    James Cristinian Sep 18, 2013 05:04 AM

                    My mom's recipe, which pretty much makes it my grandmothers. Round steak trimmed of all fat, pounded with the big side of a cleaver, placed in flour with salt and pepper, pound flour into meat with the small side. When bits of flour and meat are flying around you're good. Dip in egg and milk, back in the flour fried in hot oil, when red juices come out turn and finish. I like mine a little underdone.

                    1. re: DoobieWah
                      Plano Rose Sep 18, 2013 05:48 AM

                      or peach cobbler!

                  2. re: DoobieWah
                    James Cristinian Oct 27, 2013 08:49 PM

                    Doob's, I've been intrigued by a chicken fried ribeye. Do you pound it, I know you have it cut thin and what about all the fat? Houston's Hollister Grill does a 26.00 chicken fried ribeye that looks great. Do a freeze frame on this.


                    1. re: James Cristinian
                      DoobieWah Oct 28, 2013 04:36 AM

                      Well, it was because of Hollister's that I got the idea, and one of your mentions of the cheap prime ribs at HEB that gave me the idea.

                      I just had the butcher slice one of their primes into three steaks. No pounding, and little to no trimming. Just flour, milk and fat.

                      Conclusion? A nice, tender CFS that was a total waste of a prime ribeye.

                      1. re: DoobieWah
                        James Cristinian Nov 7, 2013 01:48 PM

                        How about this? HEB regularly sells select rib eyes for 3.97 a pound, too lean to grill in my opinion, but next time I think I'll chicken fry one.

                        1. re: James Cristinian
                          DoobieWah Nov 7, 2013 02:16 PM

                          I have a better idea.

                          Go to 99 Ranch Market and get one of their $4/lb whole beef filets.

                          Slice into one inch steaks, pound it flat. Chicken fry that puppy and let us know.

                          (That's my new plan anyway.)

                          1. re: DoobieWah
                            James Cristinian Nov 7, 2013 02:50 PM

                            Your plan is to use me as a test bed for Chicken Fried Steak?!? (I'd insert smiley face here but I don't do that.) Have you bought these, and how many pounds are we talking?

                            1. re: James Cristinian
                              DoobieWah Nov 7, 2013 03:12 PM

                              Naw, it's MY new plan.

                              They run 8 - 10 pounds I think. I wouldn't suggest buying a whole filet JUST for CFS, but my little bro and I split one every now and then, and I have the next one earmarked for CFS.

                              At least part of it!

                              BTW, it's a whole filet with the chain and the roast. I usually roast the roast (!?!), and trim the chain for stroganoff, etc.

                              It turns out to be a pretty good deal when it's all cut up and vacuum sealed.

                              I've found some great deals on meat at 99 Ranch. Pork bellies, chicken wings, etc.

                              1. re: DoobieWah
                                James Cristinian Nov 8, 2013 05:30 PM

                                Ok, you're it, the new official whole filet tester. Let me know how it turns out and I'll get one. I have a friend equivalent of OBD and he's got extra freezer space.

                  3. m
                    miss_belle Sep 18, 2013 06:15 AM

                    I buy tenderized round steak. Trim all fat. The problem with cube steak is the meat tends to literally fall apart during the dipping/dredging process. Double dip in buttermilk and seasoned flour. Place on a racked sheet pan and put in the fridge for at least a couple of hours. It almost creates a batter. This way you don't wind up with all that flour in the frying pan after the first batch and your crust is nice and crispy.

                    1. Cynsa Oct 27, 2013 07:29 PM

                      I did practice for yesterday's October 26 Texas Chicken Fried Steak Day with pounded round not cube steaks. I have a long way to go before I hit the mark. Believe me, I had better in Texas.

                      miss_belle's tip to chill the dipped/floured beef works best for me; otherwise the coating falls off the meat after frying and it isn't 'nice and crispy'.

                      Pecan Pie is so much easier.

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