Homemade Bob's chicken fried steak Sunday dinner. It came out ok for my first time cooking it myself. It was a piece of round steak my niece and nephew gave me from a steer they butchered.

I cubed it up and tenderized the heck out of it. Double dipped in milk/egg wash and double dipped it flour.

It tastes delicious. Wifey told me not to use tongs next time. She said flip with a butter knife and fork and the crust would stay on better. She loved it anyway.

Lovely!!! I'm drooling right now!!

Heck yea!

Definitely looks edible to me!!!!!

You did good !

Yes sir , love chicken fried steak. Yum

Looks really good! Hard to beat a chicken fried steak!!

Pass the gravy.

Elk is my favorite, but that beef will do! Bring it

Looks good. Need some gravy.

Doves cooked like that are also delicious! Chicken fried meat, mashed taters, a good peppered gravy, sweet corn or garden green beans, and a biscuit or cornbread, is hard to beat! Man I am hungry...

Oh I made old fashion gravy taught to me by my Mom who was taught by my Grandma and so on.... It was delicious.

Looks awesome amigo! Wish I had some......

Looks great!!! I season the meat,then flour,then dip in egg/milk,then back in flour. Coating in flour first helps to keep the batter on the meat.I like to use half Bob's Corn Flour and half Whole Wheat Flour.

Yum, both look great.

My grandma mostly raised me and we ate VERY traditional Korean food. At one point we even grew a bunch of the veggies at the house. But my favorite "American" food meal growing up was the chicken fried steak with mashed potatoes and corn/green beans that I got from my school.
Now as an adult i can afford to eat a better version of the meal. It's still one of my absolute favorite meals of any type of cuisine, and I've travelled and eat alot of things. I never make it though. And now the daughter that looks like me generally prefers Asian food, mostly rice and meat. But her favorite non-asian food is...chicken fried steak with mashed potatoes and corn/green beans. We get it at least a couple times a month at local favorite in Katy.

I love fried chicken and i love fried steak, but I've never really liked fried steak. Some of these photos look good though, maybe I should try it again?

I think what the issue with chicken fried steak at times, is the meat to breading ratio. Also, I prefer a thicker cut steak that is tenderized with the hammer rather than going through the tenderizer. When you can cut it with a fork, to me that is too much tenderization.

This makes sense

I like batter thick or thin as long as it doesn`t just taste like raw flour. I don`t like tough, chewy CF Steak at all. The more tender the better. I had a Hobart 401meat tenderizer for 30 years but sold it and bought a 10derizer knife a few years ago. It does much better than the old tenderizing hammer like my mother used back in the 60`s. I buy eye round roast and slice close to .5" (no more than) and beat the hell out of it with my 10derizering knife.

grew up in central TX and we rarely bought meat other than steaks from the store/meat market, we harvested/processed all our own otherwise. One of my favorite meals growing up (and still today) was chicken fried or country fried (also referred to as German fried) venison ... along with German fried potatoes/onion and cream gravy, sometimes mashed potatoes & cream gravy. Most restaurants have too heavy of breading/batter for my liking or should say preference, still good either way.

I pat the meat dry with a paper towel, thru seasoned flour, egg/milk bath, back into seasoned flour, shake and then into shallow grease. Leave until starting to turn golden brown on the bottom, flip with a fork and let the other side go until golden brown. remove to a paper towel lined plate and repeat. For venison, cross cutting backstrap, about 1/2 inch thick, tenderize (meat hammer if not already thru a tenderizer), or smaller pieces. If using tenderized round steak from the store, I typically cut them down to smaller pieces.

the pictures above all look good ...

Beautiful.

If I want to make a bunch of meat for chicken fried steak,I use this old Hobart Steakmaster.I bought this old jewel for $60 about 15yrs ago.