Chicken-Fried Steak

A gallon of oil to feed 8 people? Yuk. I don't care where you live, red gravy in not seen on chicken-fried steak. Heck, red-eye gravy isn't even red in the South.

• baltisraul

• Cartersville, Ga.

• 8/23/2020

@DOUGHCO, It's only two baking sheets and racks. It says to do 4, then do the remaining 4.

• yanogator

• Cincinnati, OH

• 9/25/2015

This recipe is ridiculous. Is the four quarts of oil a typo? Four cups, maybe. And I agree with the others on the point of the red sauce and salad; is this an attempt to make the dish otherwise healthy? Mashers and brown gravy. This is a comfort meal; go big or go home.

• annemous

• DC

• 9/25/2015

WTF??? A gallon of oil for a skillet? Red sauce on a "classic" chicken fried steak? I'm guessing this was re-written from a restaurant fusion dish, because no one has that many baking sheets and racks in their home kitchen or bothers to make CFS from scratch without mashed potatoes and white or brown gravy.

• wanderingspoon

• 9/16/2015

The only reason to put cornstarch is to make it crispier. Other than that, sometimes, recipes need no "amping" up just for the sake of coming up with something new.

• deborah5725

• Denver, CO via Dallas, TX

• 9/12/2015

Texans are rebelling against this unfamiliar picture of a cfs without the cream gravy! I also don't see the point in the oil or the cornstarch. Perhaps it started out as a deep fried recipe and they forgot to change the skillet into a fry pot. If you want a really good steak, use Lawry's seasoned salt or for a spicier version, cajun salt. I always use Lawrys in my gravy too, it adds a really good sweet flavor to it. Personally I like a crunchy crust so I always have my gravy on the side.

• rosewater84

• South Texas

• 9/12/2015

NO red sauce goes on chicken fried steak. I have tried Paula Deen's recipe where she used brown gravy. It was good, but it doesn't beat good ole' cream gravy. The French fries are good dipped in the cream gravy too!!!

• cajanalo

• Orange, Tx.

• 9/11/2015

I agree with the previous reviewers, get that red stuff off of the meat! You can't call it chicken-fried steak unless it is served with cream gravy, prefferably made with lots of black pepper. I'm a fifth generation Texan, I do know Chicken-Fried Steak!

• suzmar

• Chico, TX

• 9/11/2015

Heck, I'm from Colorado and saw immediately what was wrong with whatever that picture is of. And that must be one hellaciously huge frying pan to fill halfway with four quarts of oil.... BTW, who has eight wire racks, much less eight baking sheets laying around the kitchen? Or a fridge large enough to hold all those pans & racks?

• doughco

• Greeley, CO

• 9/11/2015

This is just about the UGLIEST chicken fried steak plate I've ever seen. What on earth is that red gunk? And is that a parsley salad on the plate? Seriously? And 4 quarts of oil? Huh? Have y'all lost your minds over there at Epicurious? Everything about this recipe is an abomination. Some things should just be left alone.

• worldbeat

• Oakland, CA

• 9/11/2015

I will not try this recipe. Obviously the chef is a beginner when it comes to Chicken Fried Steak.

• bill_mitchell

• Houston, TX

• 9/11/2015

No No Bad Dog. I have no idea WHAT that red stuff is (much like all the other commenters, it seems) but it needs to GO. There isn't a need for cornstarch, or for letting the breaded steaks rest. If you do want to let them rest (it's some folks preferred way and I understand that), then 30 minutes is all you need. The amount of oil this recipe calls for is ridiculous. Just take a large cast iron skillet (at least 12"), and add enough oil to come up about a 1/3 - 1/2 way up the pan. When the steaks are added, the oil should come up to just about, or slightly over, half of their thickness. Cook for 3-4 minutes on the first side and around 2 minutes on the second. Remove and let rest in a 200 degree oven on a wire rack covered sheet pan while you make the cream gravy. Drain off all but 2 tablespoons of the the fat and drippings from the skillet, sprinkle with 2 tablespoons of flour and whisk for about 5 minutes, or until the roux (fat flour = a roux) is deep golden brown (don't worry, the milk will turn it back to white). Slowly add 3-4 cups of whole milk - whisking constantly! - and bring to a boil. Season generously with salt and A LOT of freshly cracked black pepper. Serve with mashed potatoes and fried okra, if you love your tummy.

• lala7625

• Dallas, TEXAS

• 9/11/2015

我用你的许多食谱但我没有试过这个manbetx苹果下载s one because I was immediately repelled by the red sauce on the steak. I am from Texas. Chicken fried steak has cream gravy on the steak and either french fries or mashed potatoes next to it. A salad is served on the side not on the plate.

• eversofine

• 9/11/2015

There is only one way to serve this dish and it ain't how you show it in the photo. Chicken fried steak (made with tenderized round steak), is served with mashed potatoes and white gravy. It is a gloriously unhealthy dish. It is unapologetically filled with fat. It is never served with something red on top and there is no greenery whatsoever. This is just plain offensive to this Midwestern transplant.

• tejaspenguin

• San Antonio, TX

• 9/11/2015

Good recipe. In past recipes I have used regular milk and instead of paprika I put a pinch of cayenne in my flour. I also used a couple of tablespoons ofthe grease that I fried the steaks in to make my gravy so the spicy grease made spicy gravy.

• huttogirl

• Hutto, Texas

• 9/11/2015