? Chicken fried steak.

clifkincaid · July 2016

Never done it before. What cut would be the best for this? Any link to a great easy way that you like would be appreciated. I have a meat church pre mix for this to use.

Skiddymarker · July 2016

Have used everything from 1/2" NY strips to round steak. As long as you tenderize, pound it or Jaccard it, soak in buttermilk, it will be fine.

Chubbs · July 2016

I would ask my friend Gee oh oh gee el ee

Angela · July 2016

We always buy tenderized cube steak for chicken fried steak.

tarheelmatt · July 2016

We do it from cubed steak (I think it's from bottom round and ran through the tenderizer). You can also do sirloin too, just beat the hell out of it.

clifkincaid · July 2016

Chubbs said:

I would ask my friend Gee oh oh gee el ee

I did and also came up with a big variety. I was looking to see which one would be mentioned the most then go with that.

northGAcock · July 2016

Cube steak here.

gamason · July 2016

Cubed steak for me as well

clifkincaid · July 2016

Thanks guys...I'll go cubed

Lwoodie · July 2016

Try chicken fried chicken, it's even better!!

SmokeyPitt · July 2016

There is a recipe on the meat church site:
http://www.meatchurch.com/blogs/recipes/34224068-chicken-fried-steak

...I agree I think I would go with cube steak to make it easy.

You are gonna want some gravy and mashed potatoes so I would use a recipe like this one:
http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html

Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

fishlessman · July 2016

this post has me wanting a chicken fried steak and gravy.

my last one was 15 years ago at the grasshopper inn in montana, it took me down bad and havent dared to order one since, its time

Dawgs8033 · July 2016

If you can find some venison back strap and cube that you will never go back to beef.

? Chicken fried steak.

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