“I never had Chicken Fried Steak until I moved to Texas and now I know what I’ve been missing. This has become one of my favorite treats. I have tried Chicken Fried Steak at almost every restaurant that offers it on the menu, but have only really enjoyed this All-Texas dish at 2 
restaurants. One restaurant is in Big Lake called Grandma’s Kitchen, and the other is in Ozona called The Hitchin’ Post.”
I haven’t found another restaurant that can come close to my memories of biting into this crispy, juicy meat, until now! Here is the secret to making Real Texas Chicken Fried Steak…
Even the gravy, made from the greasy drippings tastes just like I remember from the good places I’ve tried it. Use it over your mashed potatoes too! I also served steamed cabbage to complete a filling meal.”
I have to tell her that nearly every little town across the Great State has a restaurant that makes a tasty chicken fried steak. If you’re not sure what to order, just order that, and it will be good. Guaranteed!!
Here’s what I fixed in my quest for the perfect chicken fried steak. Look at that picture….did it turn out? I added a little cheese to the mashed taters. You need to ask me sometime what my secret is to good mashed potatoes. Best you’ve ever tasted anywhere. I’m adding it to the Real Texas Recipes book.
Mmmm…good!
Real Texas Chicken Fried Steak
1 pound boneless round steak
2 cups shortening
1 egg beaten
1 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 cup all-purpose flour
Gravy
1/4 cup all-purpose flour
1 quart milk
1/4 teaspoon salt
1/4 teaspoon pepper
Cut the round steak crosswise into 4 cutlets. Using a meat tenderizer mallet, or even a Lone Star Beer bottle works, pound each cutlet thinly.
In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F.
While the shortening is heating, we’ll prepare the cutlets. In a shallow bowl, mix together egg, buttermilk, salt and pepper. In another shallow bowl, mix together garlic powder and 1 cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate line with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. Heat through, and season with salt and pepper to taste.
Real Texas Hidden Jalapeno Cheeseburger (Coming Soon)
{ 3 comments… read them below or add one }
I do my Chicken Fried Steak almost the same way except instead of using the buttermilk and egg, I use evaporated milk for my wetting agent. I use tenderized round steak or tenderized deer steak, place the meat in evaporated milk and let set for about 10 to 20 minutes, then take out and dredge in seasoned flour and pat flour into steak, then deep fry until golden brown.
Walter Horton
Sounds delicious! I’m going to try next time I make Chicken Fried Steak! Thanks for the tip!
I have eaten a lot of CFS but one time I was in Eastern Washington on a fishing trip and I went into a little restuarant in a small place called Conconelly. I ordered a CFS and it was the best I ever ate. I asked the cook how she made it and I don’t remember the recipe but I did remember she used corn meal and flour in the batter and it was really good. I may get back there sometime and write it all down.