chicken fried steak sandwiches

The Tyson product is beef. Tyson also sells breaded chicken patties if you prefer chicken. The name chicken fried steak to me has always meant beef steak breaded and fried like chicken. Anecdotally, it seems the higher end places call the dish chicken fried steak, but most dinners and lower end places simply call it country fried steak. When I want gravy for the premade ones, I just use one of those cheap white gravy mixes. I think it is like 99 cents.

jatki99, thanks for the recipe. What heat level do you cook those on medium or high?

Just a medium heat, has to be hot enough the oil won't soak into the breading but not hot enough that the breading will burn. A nice crispy golden crust is the desired result. I know my on my stove I preheat my iron skillet on exactly medium for about 8-10 minutes to make sure the skillet is nice and evenly heated through, then add the oil and let that warm for a coupole minutes.

Rock'n Rick has never eaten this thing called "Chicken Fried Steak".

Nor has he eaten, or never will eat, that nauseating looking gelatinous goop,
that is called "Biscuits and Gravy"




Rick

If CFS could be liquefied, it would be known as nectar.
I'm not a fan of the gravy myself. Good gravy is red or brown, not white or gray.

I would have to disagree. I hate brown gravy. I do prefer a light sausage or pepper gravy. I ask the waiter if it is brown gravy and say no thanks. But finding a good gravy in a restaurant is very had to do. I tend to only eat biscuits and gravy at home due to this Reason.

You are entitled to disagree, even if you are wrong. I generally only put brown gravy on turkey, stuffing or mashed potatoes. I prefer Au Jus for my beef.
What we call red gravy is better known as tomato sauce.

Oh poor, neglected RnR, to never know the joys of a homemade biscuit smothered with a true sausage gravy is a life not lived my friend Even worse, to have never shared the same joy that a good chicken fried steak will bring a nungry stomach. I think I know what the problem is, RnR has never had true southern cooking, not the shitty stuff served on a ten dollar buffet, but the real deal.

If Rick and his wife ever make it back east I would be happy to fix either for them so he could ,at least, taste what a true southern CFS or B&G tastes like. I've never had anyone leave hungry, in fact, there's usually not any leftovers If a bite is taken is taken and not enjoyed, no hard feelings, at least you will have tried it.

I have to agree with Daisy for the most part, white gravy is the best but is the hardest to nail. Brown definitely on mashed 'taters and turkey.

Red sauce on CFS? Really? I guess a chicken or veal parm is about the same. I just never equated the two.

Try it as a hero, or grinder or whatever the term in your area is. Some mozzarella or pepperjack cheese, and just a dollop or two of sauce. I sometimes use Vodka sauce, but usually just marinara.
Put the whole thing open face under the broiler until the cheese bubbles.
I buy both CFS and veal patties from Omaha Steaks and pretty much use them interchangeably when making a hero. Their CFS is much larger than the veal patty. One CFS on a roll is a meal. Two veal patties are ,as well.

That actually sounds really great, pretty much a chicken parm hoagie(what we call'em). I'm gonna have to try a CFS with tom. sauce and lotza mozz broiled on it. Getting hungry now.