Broken Spoke's Chicken-Fried Steak

OH MY! Miss Annie.... this is the BEST chicken fried steak recipe that I've tried so far! I think the secret is the cracker crumbs and I wouldn't change a thing! It's even better than my Mom's recipe... but don't tell her I said that! LOL I'll be using your recipe for many years to come! Thanks so much for sharing!

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Shore glad Texas dreamed up this recipe! It really does a number on round steak. Super-easy recipe to prepare and hurry to the table. We enjoyed every bite. Thanks for posting, Miss Annie. Laudee C.

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The chicken fried steak was out of this world, but I do believe there was a tpyo. on the Cream Gravy recipe. I tried the gravy recipe as printed above and both my husband and I were sick to our stomachs. I tried it again with equal amounts of grease and flour (1/4 cup each). This worked better for us and was just as tasty.

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The crust on this was absolutely perfect! I soaked the round steak in buttermilk for several hours, then patted them dry and pounded them. I seasoned the meat lightly with seasoning salt. I also added 1/2 t garlic salt, 1/2 t garlic pepper, 1/2 t onion pepper, 1/2 t paprika and 1/4 t pepper to the dry ingredients. My gravy didn't have quite enough flour, so I added a beef boullion cube. Then it was perfect! Thanks Miss Annie:)

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This is soooo good. I put my cutlets in the buttermilk for about 3 hours in the frig to help tenderize. Awesome recipe!

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The best chicken fried steak I've ever made! Thanks to Miss Annie's recipe. It's a new family fave for sure. I also adjusted the drippings in the gravy recipe to 1/4 cup. I do believe I'll be using this same method for fried chicken. Absolutely delicious!

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My family and I loved the Chicken Fried Steak. It had great flavor. I didn't make the gravy only becuase I use a white pepper gravy that we all like. I do have a question, the crust didn't stay on for me. As soon as it hit the oil it would fall off. I'm not sure how to stop that from happening. I have to say the flavor reminded me of my mom's cooking, it was wonderful!

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This was very good. I was raised in Texas. I live on the east coast now and I cant tell you how many times ive ran into the brown gravy on a chicken fried something. This one reminds me of home. Thanks!!

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I am from Texas and have been eating chicken fried steak ever since I can remember. I just tried the crust part of the recipe, the butermilk and crackers got my intrest so I tried it. This has a very good crust, I don't care for those crusts that are thicker than the meat, I like the meat, this is just right with a nice flavor and crispiness. Very good, I will do this again. I didn't make the gravy posted above because I know how to make gravy so I made my own according to how much I needed.

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Mmmm, this is just plain ol' comfort food and I'm not even from Texas! I confess, I did use cube steaks but they were still delicious! I love the combination of the flour and cracker meal in the coating (I used crushed Ritz) and frying them in melted shortening made them nice and crisp but not greasy. I did add a few more seasonings to my gravy but all in all, this was so yummy. This is the way I'll make chicken-fried steak from now on.

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This was very good. I did add 1 tsp garlic salt, onion powder, and paprika. Next time Im going to spice the meat a few hours before cooking with some lawrys seasoning salt and some garlic.

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Well, Miss Annie, I was a hankerin' for some good Texas cookin'...so I whipped out my trusty ole Z.cookbook and Miss Annie's Texas Chicken Fried Steak put a calf-hold on my appetite. LOL Absolutely THE BEST chicken fried steak ever...now, my Mamma's recipe takes a second place--*sorry, Mamma*. Thanks, Miss Annie, for postin' this here little Texas jewel and as they say in East Texas...it was larapin'good! Yehhh Hawww!

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Very good recipe, it wasn't hard to make either. I wasn't sure what "cracker meal" was so I used my regular coating of crushed saltines mixed with wondra. Thanks!

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This was great. I loved the way the breading came out. It was crisp and tasted so good. Not too difficult to make if you don't mind a little bit of mess from all the flour and dipping the cutlets. Much better in taste than the local resturants in my area (I am in Texas).

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Another fantastic recipe from Miss Annie!!!!!Darn good CFS!Best i've made to date......eight stars!PeggyLynn

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Being a native Texan I was reading all the recipes for Chicken Fried Steak with disapproval,until I got to this one. This is the only one I saw with the "secret" ingredient that all good Texas cooks use, cracker crumbs! It makes all the difference in the world. Keep up the good work.

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