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A juicy chicken fried steak for your cheat day

​Southern comfort food never tasted so good.

chicken fried steak

Huh? I had never heard of it before—and this was before the Internet, so I couldn't Google it or anything.

So I just said "OK, Honey!" and went out and got some good old Chinese spare ribs. She thought it was great and that was the last I thought about it for a good 10 years. Then I went to Texas on business, and imagine my surprise when I saw Chicken Fried Steak on a menu (Texas claims to be the dish's birthplace). It was a real thing!

Of course I ordered it and, yes, it was a very good thing. Since then, whenever either of us sees it on a menu, we order it and enjoy it (sparingly, of course; it's not the healthiest thing you can eat!). But I had never ventured into making it until recently.

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I was in Austin, Texas, for the South by Southwest Eco Conference and was hanging out with Tom Phillpot, a native Texan. We were searching for a good restaurant within walking distance (not too many choices) and we got to talking about chicken fried steak (CFS).

"That's it," I said, "I'm making it as soon as I get home." For three reasons:

1. Maya and her husband Tony were coming for the weekend, so I could finally make it for her even though it wasn't her birthday.

2. If I make it myself I could use all organic ingredients.

3. It was about time I figured it out.

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And so I did. And it was good. And the leftovers were consumed at breakfast the next morning. It wasn't too hard to make, but it was a bit of a production. I'd do it again when the craving strikes.

According to Tom, it must be served with mashed potatoes and green beans.

What You Need

  • 6 tenderloin filets
  • Salt and pepper
  • olive oil (lots)
  • 2 cups whole milk
  • 2 eggs
  • 2 cups flour
  • salt and black pepper
  • CHICKEN FRIED STEAK GRAVY:
  • 1 cup pan drippings
  • 1/2 cup flour (for thickening)
  • 1 cup chicken broth
  • 1 cup milk
  • salt, and pepper to taste

How to Make It

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