How to Make the Perfect Chicken Fried Steak | 50 States, 50 Plates, Oklahoma

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Chicken Fried Steak Recipe:
1 1/2 pounds cube steak (top round or sirloin) pounded into 1/2 inch steaks
Lightly coated in Worcestershire sauce with
Sprinkle of Kosher salt, black pepper and garlic granules
1 /1/2 cups frying oil (I used peanut)
Wet Mix:
1/3 cup whole milk
1/3 cup buttermilk
2 large eggs
Dry Mix:
1 1/2 cups all purpose flour
2 tsp onion powder
1 1/2 tsp seasoned salt
1 tsp paprika
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 1/2 tsp garlic powder
Gravy:
3 tbsp reserved frying oil
3 tbsp unsalted butter
6 tbsp all purpose flour
3 1/4 cups whole milk
1/2 cup heavy cream
1 tsp chicken bouillon
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste (1 tsp kosher salt 1 1/2 tsp black pepper)
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[@thatdudecancook]

Go to buyraycon.com/thatdudecancook for 15% off your order! Brought to you by Raycon.

[@david_4246]

Gotta get a pork Chicharrón burrito in New Mexico

[@Sam-jm1nn]

Make a playlist for these plz!

[@weasal97]

I’m thinking you can just stream in a couple tablespoons of the rendered beef fat at the end right before service with the make ahead gravy and you would get the same result

[@goldthredz]

2:45 Yes, Okies, that’s what we call ourselves. Also, great tip to make the gravy in advance!

[@Terryray123]

Cuban sandwich for florida

[@thatdudecancook]

Hope you all enjoyed the first episode of 50 States, 50 Plates featuring Oklahoma's chicken fried steak! We will continue along the southern states before working our way up the east coast, HAPPY COOKING!!

[@marzlene3]

Finally seeing somebody making gravy the way I do. That first gravy did look like it was going to be really good and full of flavor 😊

[@sexychef1005]

Love your dancing moves! Both of you!😂

[@mikescherrer4923]

Can't wait for the next 49 episodes!

[@CraftyZA]

Wasn't Matt 1st with the "we Love you, see you next time"?

[@patrickfuller1806]

Great concept.

[@amykat5]

I’m from Arkansas not OK but we eat a lot of chicken fried steak here too! My dad didn’t cook too many things. Whenever Mom said Dad was fixing supper, we knew the menu: chicken fried steak and milk gravy, green beans, biscuits. He did finally learn one other recipe later in life, Chicken Taos. I sure miss him!

[@amykat5]

@@nikip9161 Thank you 🥰

[@davidbuben3262]

Funny you should mention that. I'm from Oklahoma but we've got kinfolk in Enola, a little north of Little Rock. Gramaw B. Always made us Chicken fried steak when we visited along with fried okra and grits. So good.

[@amykat5]

@@davidbuben3262 I hope all are safe after yesterday! 🙏

[@johnpennell3387]

Love that you kept the first gravy part in. I think its a huge kitchen lesson we have to learn: knowing when to cut our losses and scrap it

[@MikeS42069]

Chicken fried steak is one of my favorite meals and I've eaten it at every restaurant I've been to that's offered it. Hands down this looks like the tastiest chicken fried steak I've ever seen. I'm absolutely gonna try making it myself now following this recipe. Can't wait to see the other 49 recipes!

[@andrewrchooven1996]

I've never had a good one. I prefer country fried chicken

[@thatdudecancook]

Give it a shot! It was honestly really good

[@TheTeaisDelicious]

@@thatdudecancook says the guy who uses Wikipedia for research. You know I don’t love yah!

[@Ninjustin]

I'm an Okie living in Buena Vista Colorado now. I make this pretty regularly and yours looks excellent. The only thing I do differently is I use a ludicrous amount of black pepper in the gravy. My favorite sides are corn on the cob and fried okra. Love this series.

[@nolanbannon3101]

yum

[@davidbuben3262]

Me too pal, me too.

[@tisnigkanick5014]

Del Rancho chicken sandwiches were gigantic. Grew up eating those.

[@kasselmom]

Amen to the corn on the cob and FRIED OKRA! 💜

[@alexhurst3986]

This is going to be an epic series! Thank you for including your mess ups. You learn from your mistakes, not your successes.

[@kylarjonez4256]

Hey I’m a long time view and a Texan who loves chicken fried steak! I actually do a 3 stage breading for my chicken fried steaks, I used to just do flour when I made them the first time, but I ran into a similar issue with the breading. However my method now is I take oyster crackers (or saltines what ever you prefer) and pulverize them into little bits, but not a dust. I go seasoned flour, wet, oyster crackers, and then back into flour. They are so crispy that I serve them, with the gravy on them, and will come back to my plate if I don’t finish and it will still be crispy hours later. I strongly suggest the crackers!

[@markbishop6185]

I was just complaining about not being able to get Chicken Fried Steak on my recent vacation (no longer on the menu where I got it last time) My first day back home and you post this?!? I love you! and I'm out! (to the grocery store to make this)

[@gemil9933]

Let me know how it is

[@Rachara]

I think this is the first cooking video I've ever seen where the cook told you in the end something you might do to make it better. Everyone always takes a bite and reacts like they just landed in a black hole or woke up from the matrix. It's great to see some honest feedback for a change!

[@robertstrickland2121]

Add a bit of cornstarch to the flour, use 10:1 ratio to give it a bit more crunch, more if you like it really crunchy

[@rollin60z]

You can't say a bit, then say 10:1 wtf😂😂😂

[@Ashhong1]

Yea..did you mean 1:10 ratio?

[@T--xk3hf]

8:2

[@justinswan5406]

I'm sure he knows that , probably just doing the original recipe.

[@marisolobregon6666]

I do like it crunchy and I will try this, thank you !

[@Megan.Reeves]

I’m a Texas girl on pride myself on my gravy clearly I have not been cooking the real long enough for most of my life. I made your recipe tonight and everybody loved it. Thank you very much!

[@jix7c698]

My wife and I decided that we wanted chicken fried steak yesterday. I have never fried anything in my life. I followed your video and instructions and it came out PERFECTLY! Thank you!! Absolutely loved this recipe.

[@baconpowder839]

Interesting tip: put the gravy under it so you keep a crisp crust as you eat. The breakfast spot down the street does that with the hash browns first, gravy then chicken fried steak. Trust me it’s life changing

[@chrisb5823]

How have I never thought of this?

[@Elvis__TCB]

Wouldn't it just be a soggy bottom vs a soggy top?!

[@nateb2715]

Add an egg over easy on top as well

[@baconpowder839]

@@Elvis__TCB negative, the bottom always gets soggy when you have a pile of gravy on top.

[@shalakabooyaka1480]

@@nateb2715 that or some cheesy scrambled eggs on the side, my favorite breakfast meal when I got a lot to get done in a day

[@BennyTheButcher2]

As an Okie living in OKC, you 100% nailed this! Sonny, I hope you get a chance to explore more of our state's cuisine in the future... There's a lot of exciting food to try up here other than traditional southern food - indigenous peoples cuisine, some of the best Vietnamese and Viet-Cajun anywhere, BBQ, and farm to table meat and produce. Due to the railroad and highway system it's a real melting pot of cultures and cuisines...and only a few hours from Austin! Tons of great stuff in OKC, Tulsa, and everywhere in between.

[@thatdudecancook]

I believe you and I would love to visit sometime, at some point this series can be done again but where I actually go to the states and try the food

[@tkhansen71]

Saltines in the flour man...

[@MrHazz0]

@@thatdudecancook Okie from Tulsa here. Ben is NOT wrong about our diamond in the rough, our Vietnamese joints. Seriously, they are insane, my west coast family requests we go for that food every time they visit!

[@theprodigalson4003]

Gonna have to visit man, u had me at viet cajun #notsarcies

[@mindcrime4476]

As an Okie in OKC, what is your opinion of Kendall's?

[@carolynleard9108]

This has got to be one of my all-time favorites. It’s not fancy. But done right it’s pretty gourmet. Growing up in Kansas with parents that were both farmers, this was a staple in our house. Now I have to go make it! Thank you!!

[@wyattheitkamp55]

I’m an Okie from Tulsa and I love seeing my state represented

[@randomsketchystuff5572]

Wow didn't expect Oklahoma first, but chicken fried steak is definitely one of our best meals

[@grahamdunn2477]

I've been watching this channel for a while now and made several of your recipes. Some really complicated and some more simple. And being an "okie" it was refreshing to see such a skilled chef struggle with something like gravy. It's cooking. It happens. Love it.

[@micntr]

great job as usual! I love how at the end of your videos you always add a "what I could've done differently" portion. I'm from Oklahoma, but grew up in Texas. Needless to say, I've eaten and made countless amounts of chicken fried steaks. Your advice at the end was spot on, always make the gravy ahead of time and cook the steak right before you're ready to eat. Maximizes crunch/crisp. Also, I've changed my recipe a couple times now, but adding a little bit of baking soda and baking powder increases crunch factor and makes it a little lighter. Can't wait to see the rest of this series

[@JoebsonOSRS]

Not only are you an amazing chef, your personality is through the roof and i love it!!

[@johnnycrisp3191]

This is the best and funniest cooking show!

[@PinkTigger33]

Ooh, I love that you chose Chicken Fried Steak for Oklahoma! That is where I fell in love with CFS. My grandma made the best ever. My uncle even opened and ran a restaurant that was locally known for his CFS (which was my grandma's recipe). People used to line up outside for his food at the diner. Just a few tips from a local, be generous with that black pepper. Don't be scared. Yes, absolutely garlic powder is the secret. Worcestershire? Not sure, but I can see how it could work as it's sort of like cayenne which I sometimes have added. Yes, cube steak or round steak is the right cut. That black cast iron skillet is indeed preferred. Not that I haven't made CFS in a non-stick teflon pan (Shh... it still worked)

[@annaw659]

I have fond memories of eating chicken fried steak while visiting my relatives in Oklahoma. I can’t wait to try this recipe myself!

[@heathgreenstreet4041]

You’ve quickly become my favorite cooking channel! Awesome videos!!

[@Thunderbahl]

Made this tonight. Amazing. The bouillon in the gray was the coup de grace.

[@TheGlamorousLifeofNae]

So excited for this series!!! This looks so delicious! 💖 This was the perfect name.

[@JackTaylorsFoodReviews]

Loving this theme - great. From the UK so always nice to see the variety of offerings. I had the best BBQ many years ago - can't wait to come back. Your channel is great- nice to see how big you've got.

[@ZackMorris1]

Love all your vids and looking forward to this series, great way to start!

[@andresvaldevit3692]

You know it’s that good when the flavor that makes you dance. I’m subscribing

[@AntonioMartinez-sq2gp]

Your channel is the best bro!!! THANK YOU!!!!!

[@JBleeZy6969]

Perfect for the first episode. Can't wait to see what comes next

[@charliedavis8894]

Some tips: 1. After breading, put the meat on a wire rack and leave it 15-30 minutes before you fry it. You're right,the breading sticks better when frying. 2. After frying the steaks, place them on a clean wire rack over a sheet pan like you did, but hold them in a warm oven while you make the gravy. The rack and oven will keep both sides crispy. 3. If you'd rather tenderize the meat yourself without pounding it, try velveting it. In a bowl, mix 1/4 cup of water with 1 tablespoon of baking soda per pound of meat. Add the meat, mix well, and refrigerate 30 minutes. Wash meat well to remove the baking soda, drain or pat dry, and then proceed with your recipe. 4. The first roux you made was completely usable, and by not using it, you lost a ton of flavor in your gravy. The color would have lightened considerably when you added the milk. 5. There's no need to mix the roux so heavily while putting in tiny bits of milk. Add all the milk at once, then stir, making sure you stir up the roux from the outside of the bottom where a whisk doesn't go. Bring it to a boil, then turn off the heat and cover it. Ready in 5 minutes.

[@oakhillsprecision]

#5 is what I was gonna say. I was screaming at the TV.

[@christopherday210]

I grew up traveling on the road with parents ate all over the south in restaurants eating chicken fried steaks always topping them with w sauce. Good video. Brings back memories.

[@alredxiii]

Love how he hit the fridge with the Ol' Razzle Dazzle 😂

[@christinag.8832]

You're such fun to watch! I'm going to try this recipe. I often make an Argentine version, Milanesa, which is slightly thinner, coated in breadcrumbs, and without the sauce.

[@dh7139]

one of my favorite meals EVER. Love it Sonny,! Thanks for your recipe and keep em coming. I'm cooking this tonight. I just bought a meat mallet with the prongs on it to make this. can't wait💪🏻

[@iliakoriavov3026]

Awesome series! Will be watching

[@maxst.germain8714]

Such a good food!! Thanks for the gravy tips. Never thought to season it with spices

[@Beatle4]

Greetings Sonny from Ontario, Canada. Enjoyed your video (then, I always do). It's been years since I made chicken ftied steak. The only difference I used to do was fry some onions in the grease before making the gravy. Gave the gravy a remarkable taste.

[@ep3865]

This series is the best!

[@adamstallwood9797]

Will be trying that. Looks yummy.

[@jeffreybrown9048]

Being from Amarillo, Texas, this was a staple for years and years … I mean like weekly! 😻😻😻

[@zachsdickDOTmpg]

Love you Sonny and this series is gonna be a great way to showcase your versatility. I’d also love to see a series on the most popular dishes from U.S. territories! Puerto Rico, American Samoa, Guam, Virgin Islands, Mariana Islands.

[@christianspain3015]

Wow, that gravy looks amazing. I will be using that recipe!

[@altonbritton881]

Really like the idea of 50 states & 50 plates. Been making CFS for 40+ years and learned it from my Grandmother and Mom. Bit of a different method for the gravy but same results. Can't wait to see what's next/new.

[@Blaze_1961]

Made this for my wife and son tonight, was very good and very easy. I liked the suggestion to add bullion (I used better than beef bullion).

[@jonathanbluhm4765]

Awesome new series. Love the music and editing. Great job crew! Keep ‘em coming. Next up every country in the world!

[@malissavalenzuela6443]

Yum...Okie here born and raised. History lesson from college about the name Okie was originally a derogatory name given to farmers during the dust bowl that traveled to the west and weren't welcome. Jist a little history I found intresting when I learned. Still a proud Okie❤

[@Ryan-iw7wp]

You two dancing always makes my day

[@benjamindady4366]

Yes love the series idea!

[@alexgranade1062]

Alabam will be a tough one… we’ve got gulf seafood, white sauce bbq, fried green tomatoes, fried pork chops. I think the best bet would be Cajun style shrimp n grits

[@wendimooreart]

I’m an Alabama native and current resident. Cajun shrimp and grits for Alabama??? I’ve only tried it once and would never associate that dish with Alabama. I think I’ve only seen it on a couple of restaurant menus EVER. Maybe it’s a coastal thing. I’ve never understood the appeal of white barbecue sauce, and never even heard of it until I was close to 30 (in my 50s now). I think of it as a North Alabama thing, but I’m in the middle. To be honest, I can’t think of any one dish that I would say defines Alabama cuisine. Maybe fried green tomatoes? 🤔

[@hazeofthegreensmoke505]

50 states, 50 plates is a great name for the series

[@jakob187]

For people that don't have a wire rack, you can place them inside a strainer as well. Finish one off, put it in the strainer, then take it out and plate it when the next one is done. Solid recipe. I like to throw a little oregano on the meat as well. Oregano + beef = heaven.

[@ChocoholicJedi7]

It looks so amazing!

[@nikiichan]

ohhhh totally looking forward to this series :D

[@Snake-filledChimp]

Gonna be a killer series 🤙

[@daveweed2765]

Take it as a tip but... using flour as a thickening agent for white gravy I love for breakfast. Usually with bacon grease or sausage grease. For Chicken fried steak and mashed potatoes I use cornstarch and milk. Pour it in a pot and sloly add the heat and keep stirring. The gravy just tastes cleaner and so pretty white. But never make a rue. Just mix the flour in the grease on medium heat and slowly add the milk and keep stiring and adding heat. Guaranteed your gravy wont be ugly.

[@J_a_k_e_]

Been waiting forever for you to make this recipe. Thanks chef 😊👍

[@JAWC1988]

Love you’re videos. Massively inspiring and always good humour. Also love the honesty when it comes to things you would / wouldn’t do next time. I’m always umming and ahing whether or not to do it in the same pan and was also concerned with the crunchiness. Again love your channel

[@Marcusisntfunny_]

I already made it it’s delicious

[@goody0813]

OK, has exceptional chicken fried joints all over the state. Truly is the best state for the dish.

[@danielking1144]

I just made this for dinner tonight, omg it was amazing im definitely making this again

[@Boil_thatoil]

Such a solid video. Cannot wait for the WI one!

[@TheDuckofLaw]

I love Chicken Fried Steak only when someone else is making it. Thank you for the fun videos :-P

[@bostonbruins8994]

Legit BEST Channel on KZbin!!!!

[@JBugz777]

Great idea! - Can't wait - Now lets' go!

[@Frie_Jemi]

I'm so glad you pointed out the most important fact about chicken/ country fried steak....after breading you have to let it SET! Did you ever make a collage as a kid? If you make flour/water paste and stick something with it, it pulls right off for the first 15 minutes. After that it will tear the cardboard backing if you try to remove it. 90% of breaded steaks lose their breading when you cut it. THIS SUCKS! Let your breading glue itself on completely before frying. Watch the color go clear as it rests then get the oil to 20° ABOVE desired cook temp. It will go down when you add the meat. You're the 1st KZbin chef to point this step out correctly! KUDOS!!

[@bellasamantha237]

Sonny I love you doing the car sounds, please keep them! I do the same when driving mostly with my nephew's, but I'd be lying if I said never on my own. LOL! 🤣🙏💙🦘

[@shadofaxes]

Awesome man! My whole life I've tried to make bacon gravy like my mom did. She would show me, kinda, and say just enough this and the right amount of that while her hands were a blur. I made this gravy with butter, bacon fat, and some better than bullion chicken and BAM! She must of used chicken broth or something, she was old and old school. Best gravy I've made in 40 yrs (never was much of a cook but am now).

[@michaelorourke4969]

Love all your videos!

[@GaryT1952]

Love the fact that you didn't edit the bad gravy out...and even gave the tip to make the gravy in advance ...great stuff Sonny

[@jackscully7986]

I have a feeling the fridge is in danger for 49 more episodes.

[@thatdudecancook]

It's gonna be a pile or rubble

[@kiddozoo]

Outstanding! Looking forward to this!!!

[@brentnuttall3559]

Watching from TULSA , OK! Reminds me of my grandma's home cooking. Love the new segment 🤟🏽

[@geoffreysnyder4618]

Ohhhhhhh! How Ive been waiting for this one!

[@evankeller4253]

You had us there halfway through with the punching bag fakeout. All the fridges in the chat knew what was coming

[@coreyodell6704]

Man I’m excited for this!

[@jamespizzuti1398]

Awesome, so excited!

[@joelspaulding5964]

Heck yes. Looking forward to this- though I am very skeptical of many states' culinary offerings. I am NOT skeptical of your ability to make everything taste great.

[@Oklahoman-in6ph]

That Dude can cook...!!! That sure looks great. You picked the perfect "OKIE" dish.

[@Propane_Acccessories]

One of my earliest food memories was of chicken fried steak. My dad got it at a Luby's and gave me a bite with a little bit of gravy and a little bit of ketchup. It left such an impression, that I still eat it with ketchup 26 years later.

[@perrymalcolm3802]

I’m down for this journey!!!

[@yawymatuo]

I'm from KY but I grew up in TX. When I go to a restaurant, if Chicken Fried Steak is on the menu, rest assured that's what I'm ordering.

[@rattlehead1003]

I love chicken fried steak. Can't wait till you get to Missouri and Maine. Nice job.

[@kickinitwithkaren]

Thanks Sonny. I am going to make this this weekend.

[@jtunderwood5545]

Great idea for a series and I’m glad I voted on the name lol. Pumped to see which Barbecue style you choose for NC 😜

[@NeedmoreVodkaASAP]

This is awesome i eat country fried steak all the time

[@sweetjohnny8211]

50 States in 50 Plates, I've been looking forward to this!

[@phyllisreinking4208]

Looks delish! I love that you don’t hesitate to say what you would do differently next time to make it even better, such as making the gravy first. Hope Sargent Gilbert hasn’t suffered any memory loss due to his recent concussion.

[@shoestringfarm]

Defo going to try that.

[@boattothebelly]

Hands down a favorite breakfast of mine! I like a little sausage in my gravy but will try your way to mix it up and just see! Well done ❤

[@grimusgrubly]

I need to try this!

[@jordonwrench8909]

One of my favorite meals

[@heavyq]

I love me a good chicken fried steak. Super excited to see what he does for Montana!

[@Jchmcom]

I have the most intense desire to eat this as a sandwich with kings Hawaiian bread.

[@angelosuke1139]

Try the catfish from Oklahoma. It's a 10/10 and the Onion Burger, too. The chicken fried steak is also a 10/10 from Oklahoma ..

[@jerrylong3580]

Great start but my grandma was an okie. And she used Cisco. And then used it for the gravy with all the bits and pieces from cooking the meat. But yours looks amazing can’t wait for the next stop

[@thesouthpaw33]

Thanks for the video! I tried making this today without watching how to make it first and completely bombed it. 😭😭😭 I def got some awesome tips here thanks dudesssss ❤❤❤❤

[@frybry01]

Their made with top or bottom round at grocery stores here in the south. They're not pounded, they're cubed with a machine that has a bunch of blades on 2 rollers that make small cuts into the meat on each side, called a "cuber", I have a manual cuber bcz in the last 15yrs, cubed steaks from grocery stores have gotten so tough, you have to cook them in a slow cooker for 2hrs to make them tender or, after they've cooked in a frying, they need to simmer in gravy for at least an hour or more to make them tender. So I buy top sirloin to cube my own cubed steak at home. I've lived and worked in restaurants in both the west coast and now in the southeastern US, and chicken fried and country fried steaks are made THE SAME, with the country(white) gravy. They just have a different name in the west and eastern US. I grew up in the south eating cube steak and gravy. It's uncoated although sometimes it's lightly floured cubed steak, fried, then simmered in beef gravy till tender.