HOME > Chowhound > Texas >

Discussion

[DFW] Chicken-fried Steak

  • s

I'm familiar with a lot of the commonly recommended places for chicken-fried steak in Dallas (e.g., Celebration, Babe's, Mattito's, Mama's Daughters, Mecca, etc.). But I was wondering if anyone had any dark horse recommendations.

Any help would be appreciated.

Scott

  1. Click to Upload a photo (10 MB limit)
Delete
    1. re: buck

      That's actually where I had lunch today. Chicken-fried steak special with mashed potatoes and two rolls--$4.00.

      Scott

        1. re: Scagnetti

          I've had better and I've had worse. Possibly a little more of the former than the latter.

          Scott

      1. re: buck

        Where is Vern's?

        1. re: Shawn2

          Way at the end of Main St, past Deep Ellum. It is at the southeast corner of Main and Exposition. Try the chocolate cake.

      2. Scott - I think Matt Martinez is pretty proud of his version at the Lakewood store. And Reata used to do a good one when Grady was there, maybe still...

        1. Scott.........it's CHICKEN FRIED STEAK....stop looking for the best......all you are ever going to get is a cheap piece of ground beef dredged in flour and dropped in a fry-o-lator.It all depends on when the grease was changed at whatever location you are at and the amount of "secret spices" they add to make it special.........if you want to have a great chicken fried steak go to Del Frisco's or Bob's or III Forks, or Nick & Sam's or Pappas Bros., or Morton's or Smith & Wollensky's, or The Palm, or etc. etc. etc. and ask them to batter and deep fry their most expensive dry aged piece of beef for you (which will run you about $55.00 and enjoy.Oh and by the way...........you will be laughed at.Don't say I didn't warn you.

          3 Replies
          1. re: skruffy

            Dude you are so wrong. You should learn about chicken-fried steak.

            That said, I have never had one in a restaurant that is as good as homemade. If you want a reliable supply of really good chicken-fried steak than you have to learn how to cook it.

            1. re: john clark

              Chicken-Fried Steak – It is also known as Country-Fried Steak and affectionately called “CFS” by Texans. There is no chicken in Chicken-Fried Steak. It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. Although not official, the dish is considered the state dish of Texas. According to a Texas Restaurant Associate, it is estimated that 800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any prepared at home.

              Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others. Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.

              1844-1850 - The origin of the Chicken-Fried Steak probably comes from the German people who settled in Texas from 1844 to 1850. As Wiener Schnitzel is a popular German dish that is made from veal, and because veal was never popular in Texas and beef was, the German immigrants probably adapted their popular dish to use the tougher cuts of beef available to them.

              1. re: skruffy

                As John said, "Dude you are so wrong."

          2. I'm picking up late on this thread but, if you want to cook it yourself, try Paul Prudhomme's recipe in his "Seasoned America" cookbook. He uses beef tenderloin!

            1. I see that Scott took it upon himself to look for a darkhorse. ( http://www.dallasfood.org/modules.php... ) Judging from these first five, I don't know if he (or his GI tract) is too happy he did. I'm pretty interested to see how this turns out. I don't have high hopes given that what's been recommended to me, eg, Hoover's in Austin, was no better than Chili's. Maybe worse. Hopefully you don't have to spend $20 to get a CFS that isn't frozen.

              I was surprised to see Peggy Sue's make the bottom five, although I thought the Q there was rather over-hyped (especially on eGullet by He-Who-Shall-Not-Be-Named).