Just had my first go at chicken fried steak....turned out good, but the chicken fry was kinda falling off of the steak. Anybody know a way to get it to stick to the steak a little better? I just went with eggs and milk to dip it and regular flour, but I did do the 'double dip'

I use the milk and egg as a wash also. Sometimes I use condensed milk in a can. I dip in flour first, then the wash, then back to the flour. Also I cook it on a fairly low temp.

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A couple things:

First, make sure your oil is HOT when it goes in, so the oil instantly crisps the batter.

Second, you might have dilueted your egg with too much milk. The egg is the binder. Milk is really a liquid additive, you can use water too.

Third, let the meat rest after being battered. It give the chance for everything to bind.

Dunno, it works for me! Good luck. Sometimes it just don't stick!

If it all stayed on you wouldn't have anything to make gravy out of.

buttermilk, and I use saltine cracker crumbles in the flour

YUMMY! mashed taters and some brown gravy, boyeee!

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.


cant take credit for this one but its a good one

It has been covered but the oil temp is pretty critical. If you do it too cold it falls off, way too hot and it sticks. I crumble a little flour (a minute amount) and drop in to make sure it "fries". Good luck, it get's easier as you mess with it

I hate egg washes. It's like French toast. I hate doing CFS at home. The best restaurants deep fry them. Some of the crust comes off of the ones at Blackeyed Pea, and Saltgrass. I only deep fry fish, fries and onion rings at home.

I have pan fried a few CFSs at home. All of you are using plain flour. Try mixing corn starch with your flour to get a crispier crust.

I use Zattarain's shrimp fry to make my dipping batter. I assure you that it does better than an egg wash. Others suggested letting it set for awhile. That a good idea.

I mostly go out for my CFS. I never order grilled steaks out. They're easy.

yessir... I dump a little of the marinade (worch, Tony's, little bit of milk) into the eggs and dbl dip.

Great info all around but sorry bill oxner i couldnt disagree more. I dont do CFS at restraunts because the dont make them near as good as home cooked. There is always to much batter and not enough meat. A pounding hammer is useful pound it thin because deer meat swells up and it will be plenty thick. But def use an egg wash very little milk though. Dont over cook. ALWAYS FLOUR EGG FLOUR!

let the meat rest at room temp..20 minutes or so..then proceed with your egg wash mix into hot oil..

If you're ever in strawn stop by mary's and ask how she does it. U won't get any answers but you will get the best cfs in the free world.

Try 1/4 of the dry dredge as corn meal and shake in a bunch of "poutry seasoning" into it beore you dip the pieces in.

The other thing to do, is beat the shite out of the steaks on a heavy board and make sure they are really flat, and while beating them sprinkle the seasoned dry dredge on and beat it into the meat as you are tenderizing. Use lots of fresh ground black, or better yet, white fine pepper.

I don't expect to even come close to theirs, I would go bankrupt trying to find steaks big enough to hang over my plate like hers do!

I think at Mary's they cook them on top of the griddle, not actually in a skillet or fryer full of oil. I saw that one day on Texas Country Reporter

you have to double dip the steak... That's the key!

the main thing is making sure sure grease is hot enough......if it aint your batter aint gonna stay on no matter how good it is.......i do agree tho about using a terderizing hammer and double dipping your steaks..........you definately have to do that...let us know how it turns out for you next time.......