Real Chicken Fried Steak Recipe S1 Ep46

Chicken Fried Steak is southern comfort food, in this Real Time, Cook Along Video Show you will also learn how to make real mashed potato's and cream gravy. This is a great recipe. For a newer video of this recipe without music added: • Chicken Fried Steak So...
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This Recipe is available as downloadable PDF at my website at:
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This is an updated video on this recipe: • Chicken Fried Steak So...
This is the new tutorial version: • Chicken Fried Steak So...
Here are some recipes that go with this dish.
Green Bean Casserole: • Green Bean Casserole R...
Bread Pudding: • Bread Pudding Recipe T...
Hot Apple Dumpling: • Hot Apple Dumplings Re...
Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.

[@texascookingtoday5873]

Hi everyone thank you for watching my show. FYI all my videos produced after July of 2016 have no background music in them. I have another Chicken Fried Steak Recipe that uses buttermilk you can see that video here, kzbin.info/www/bejne/fXjagqmEgrRpp8U Please check it out. If you would please give a thumbs up and comments are always appreciated.

[@hadmatter9240]

Did I hear you correctly? You said "sour cream"?

[@rickybobby2580]

Well done thx. You may want to consider using a clip on mic because once the meat went into the frying pan it was very difficult to hear you talk even with my volume turned up all the way.

[@liliyaanisimov925]

hay man I tired this in verginia for the first time now whenever we go Texas Roadhouse stakehouse I order that when I take the first bite I drul all over the place and I cover my mouth because that stuff is so so so good

[@liliyaanisimov925]

we went to Texas Roadhouse stakehouse yesterday and I got another one too bad that you only get one that thing was so good that by the time I realized it was gone I wish you could order more but one stake per costumer and that's just too bad

[@marshastanowski1512]

Didn’t you use buttermilk on today’s show I’d appreciate it if you could air the one without using buttermilk thank you 🙏

[@i.b.l.b5627]

The health issue should be tossed out the window when making country fried steak . FACT! 😁

[@texascookingtoday5873]

I must admit it isn't the first thing on my mind when making this dish. LOL 😉👍

[@johnmasquelier6635]

It is spelled STEAK

[@i.b.l.b5627]

@@johnmasquelier6635 you are write let me fix it. ;)

[@SirNomad]

@@texascookingtoday5873 a lot of your beliefs about fat in food have been debunked as propaganda by the sugar industry. ;-) It's the carbs in this dish that are the killers. ;-) But damn I love me some breading and the mashed potatoes.

[@claudiamackenzie8274]

@@SirNomad You are right, Nomad, and the cholesterol that lines our arteries is not dietary cholesterol, but some that our body has made in response to inflammation. I'm afraid this is going to take a long time to catch on, though.

[@abcjerilee]

Whoever invented the peeler is a genius!

[@texascookingtoday5873]

I agree my life made so much easier with such a simple tool. 👍😀

[@timothypoe8900]

You sir, have brought this meal up several notches, I had to watch the whole video, not because of anything new. But because the care you put into each and every step was absolutely mesmerizing!Kudos to you! I need to purchase the tenderizer, could I ask where you came by yours? Thanks again for an awesome vid!

[@texascookingtoday5873]

I purchased mine at Lonestar Restaurant Supply you can find them online. Please try some of my new videos they have improved a great deal and some truly great recipes there. Thank you for watching.

[@GrannyGrice]

The only two things missing is a biscuit and a glass of sweet tea!

[@marvinhamrick9305]

My favorite....

[@GlitterGoddessofLove]

subbed!!!❤ this looks delish👌😍😍😍

[@texascookingtoday5873]

Thank you for watching and for subscribing.

[@rosesmith3948]

Instead of making gravy I just use Campbell's mushroom soup

[@elmaramara]

Lo voy a hacer, se ve tan delicioso!! Ya estoy suscrito a tu canal mi amigo! Saludos desde la Ciudad de México

[@Budro4764]

I remember going to Ms. Evelyn's cafe in Silbee Tx. in the early 90's After a night on the town we would go eat there and eat. Western omelet's or chicken fried steaks and white gravy. Best ever. You brought back memories of that place ~!~!

[@texascookingtoday5873]

Thank you for watching.

[@cjmfebruary]

Greetings, As a fellow Texan I love a really good chicken fried steak and this definitely looks like it would be just that. I have subscribed and look forward to viewing many more cooking videos!

[@theinkbrain]

I was absolutely captivated. All that great detail, and the cooking tips mean that just about anyone, including someone with zero cooking experience could get a stellar chicken fried steak by exactly following your instructions. So thanks for a great tutorial. You pretty much made this recipe fool-proof.

[@texascookingtoday5873]

That is my goal and I'm happy I was able to achieve it. I must admit that I was not very good at this when I made this video. My newer videos are much cleaner with no background music and much better picture and sound. Thank you for watching. 😀

[@theinkbrain]

Well.... That's the gravy, though perhaps it may be unfair to use that metaphor in the context of cream gravy! You did a fabulous job of including all the relevant information. An absolute beginner could get a first-class result by watching your video and exactly following your instructions. So while the improvements you intend to make are a great idea, imho, your basic method of show *as well as* tell is as good as it gets, and needs no improvement. It is completely amazes me that you overlooked nothing!

[@kiamichiozarks7056]

Since the potato water still has value to me, I pour it off into a cup or sauce pan to make beef or chicken broth with.

[@melodybrookeboyett175]

Great idea! I will start saving mine.

[@caraspence2623]

Thats exactly what iI just left a comment about too! I just cringed when I watched him pour the potato water down the drain! My mom always, always , taught me to save the potato water. It enhances the flavor of your gravy or stock. I use it everytime I make turkey gravy at Thanksgiving. I use it when I make white sauce gravy as well. So much better using the potato water.

[@caraspence2623]

@@melodybrookeboyett175 Its so good to add to your gravy!

[@melodybrookeboyett175]

@@caraspence2623 I will definitely try that! I can see how it would enhance the flavors and the thickness probably with all the starch.... Next on the menu is taters and gravy something another. 😉Thanks!

[@mitchstreetman9935]

On the Cream Gravy. Instead of regular milk, what about buttermilk or half & half?

[@texascookingtoday5873]

Try each one, you might end up with a gravy recipe that is a keeper. 🤔👍

[@trailerparkcryptoking5213]

Use half n half or heavy cream, they are both great! Heavy cream has a slight sweetness to it, but good.

[@caraspence2623]

I use half and half or canned milk

[@woodsinme]

One thing I beg to differ on. Good fats are heart healthy and brain healthy. Watch the smoke point on oils. Some are good for you raw but don't take heat well (walnut, sesame or evoo). What I've read (right) is the two healthiest oils that can stand sautee temps are avocado oil and pecan oil. Third was olive oil. Not extra virgin. Cottonseed bad. Corn oil bad. Rapeseed oil bad. Really enjoyed the video. Thanks for sharing.

[@katrynamcintyre5687]

Aug 28, 2022: I just moved from Amarillo, so your meal looks delicious. Thanks so much, Kate

[@larrylhall]

Excellent Well Done Video! Learned Many Great Tips!

[@texascookingtoday5873]

Thank you for watching. I just uploaded a chicken enchilada video, give it a try.

[@Ricopolico]

All I can say is, DITTO!

[@wylieecoyote]

Great job explaining ideas and concepts that carry over to many other dishes. A great video for a new home cook getting started and needing every nuance and step explained. You will come out like a rock star following this recipe!

[@texascookingtoday5873]

Thank you I appreciate that very much. 👍😀

[@auroramothergoddess]

I LOVE YOU!!💖pls make more videos so I don't starve anymore 😅😂😂😂😂

[@texascookingtoday5873]

Thank you, I have lots more coming.

[@foxybrown1g]

I subscribed today because I LOVE how he explains why he does or does not do. So many cooking cc’s tell you what to do but not why. Thank you for not just showing us how to cook but teaching us to be better cooks! ❤

[@alanmorris7669]

In North Carolina, we call this a Chuckwagon sandwich. Eat it on a jumbo hamburger bun with lettuce, tomato and mayonnaise. Use cube steak so you wont have to do all of the pounding to tenderize it.

[@alicesmith7913]

As another North Carolinian, I can certainly lay claim to eating a many myself.

[@MrOldbanjo]

That tenderizer was designed in France for horse meat, horse meat was outlawed in France now its allowed.

[@terrih.1229]

This is my husband favorite meal. You've inspired me to give it a try. Wonder where I put that ricer. Thank you! I've subscribed to your channel.

[@texascookingtoday5873]

I have two recipes for chicken fried steak, one egg batter and one buttermilk batter, both are delicious both have their better qualities. If the one you've just seen does not do it for him then try this recipe kzbin.info/www/bejne/fXjagqmEgrRpp8U the biggest difference is that the buttermilk recipe browns at a slower rate. Good luck with your chicken fry and thank you for watching and double thank you for subscribing.

[@c_farther5208]

I have heard nothing but praise with those tenderizers.

[@donnaintexas4406]

Love how you teach... just fix the sound and clean the stove top... perfect. Subscribing! This is the Only way to fix chicken fried steak🌷

[@texascookingtoday5873]

Thank you very much. I have cleaned the stove and gave the kitchen a makeover and all the audio problems have been resolved. The video you watched was made in 2014 and I have made a lot of changes. please try some of my newer videos and you will see what I mean. Thanks for watching and for the subscribe.

[@TheJonboben]

You ought to consider posting a video of that overwhelming sound of batter-dipped, deep-frying beef on a loop as white noise for insomniacs.

[@tpowell453]

I would pre-salt my meat a bit while it sits off to the side. It definitely helps to open up the "pores" or whatever you call it. I don't over-do it, but it seems to work. Thanks for posting these excellent videos! I really enjoyed this.

[@texascookingtoday5873]

Thank you for watching and your right a bit of salt is fantastic. Salt has two properties that work to tenderize meat one is that it causes the fibers to swell and pull apart from one another. and the other is that it is super sorptive meaning it absorbs a lot of water so it takes in the excessive water on the outside of meat allowing it to sear easier and hold its juices.

[@cyndee39]

Got to love this simple detailed recipe explained step by step, on & on step by step little by little until all done ... Time to eat eat it slow chew the meat now the potatoes gobble gobble 🍴🐂. Happy cooking!

[@texascookingtoday5873]

Thank you for watching

[@bluedaughter]

I'm making chicken fried steak tomorrow. I've been making CFS for years however it's been a while so I wanted to brush up to make sure I hadn't forgotten anything. I absolutely want one of those mechanical meat tenderizer gadgets but I'll just settle for my old fashioned one for now. Great video. Thanks for sharing.

[@royvincent9250]

LOOKS LIKE HOW I DO MINE EXCEPT THE GRAVY I USE BACON GREASE AND NOT NEAR AS MUCH. Oh and trick guys if you don't have a tenderizer like he uses a fork will work just takes longer and season the meat while tenderizing it pushes the seasoning into the meat

[@chanroobi7460]

Hmm, I have never cooked chicken fried steak gravy without using the pan drippings. Maybe, I will give that a try. The only thing missing are green beans, salad, and homemade biscuits or yeast rolls. Oh, and peach or blackberry cobbler for dessert with homemade vanilla or almond whipped cream. No, I do not weigh 444 lbs, we only eat this type of meal maybe once per month. I just subscribed to your channel. Can't wait to see your other recipes.

[@andreww7857]

That’s not really gravy when there’s it hint of meat drippings it’s just a cream sauce. I would have used he oil from the fry and maybe a little chicken broth. Wouldn’t worry about mentioning how to make things healthy, you’re deep frying breaded beef. Beautiful job on the steak itself. If that was pure cayenne....that is a lot of ground chile pepper

[@seanonel]

No need for a Jacquard tenderiser if you are not working in a restaurant. A sharp fork works perfectly. Also, I was taught to tenderise the meat after it has been floured; you'll be amazed at the difference in the end result...

[@destinyreid5555]

Very informative with a great step by step process and it looks delicious. I'll be cooking this for me and my boys tomorrow night.

[@texascookingtoday5873]

+destiny reid Good for you, let me know how it comes out, and thank you for your comment.

[@destinyreid5555]

Texas Cooking Today yes sir, will do.

[@pennywells9824]

Chicken Fried Steak came to this country with the German and Austrian immigrants. It is supposed to be made with veal but when they came to America veal was not readily available so the used what they could get and pounded it to tenderize it. It is not southern, it is all over this country.

[@jaybird4812]

Mashed potatoes, chicken fried steaks AND GRAVY LOVE BLACK PEPPER

[@texascookingtoday5873]

Thank you for watching. 👍

[@phuonghuynh554]

The explanations are excellent, good cooks knows good technique- you got a new subscriber!

[@texascookingtoday5873]

Thank you, I appreciate that.

[@adamtuel9930]

gravy can be made thicker by adding a spoon full of instant mashed potato mixture.

[@texascookingtoday5873]

So true, thank you for watching.

[@garrysshelton]

Only thing I like on my spuds is butter, lightly topped with MORE BUTTER! :d

[@bweaver760]

Interesting information about France outlawing a meat tenderizer tool. I learned so much about cooking from you in this video! Thank you!

[@texascookingtoday5873]

It's one of my older videos. I like to think I have improved a lot over the last 6 years unfortunately that is not for me to decide. Lol. Thank you very much for watching and please feel free to check out my latest content, thanks.

[@ladyblackhorse]

How much time is needed for the steak frying? And how many can you fry at once? I have a family of six.

[@pattiburtonsalmonsen3202]

Yumo this is how I cook mine and it is delish, great vocal job sir.

[@texascookingtoday5873]

It's a good recipe. Please try some of my newer videos, much better quality and great recipes.

[@caraspence2623]

My mom always taught me to save the potato water for making your gravy. She of course learned that from her mom. It adds so much flavor to your gravy. Great video though! I will have to try your chicken fried steak recipie. Canned millk in the mashed taters makes it rich and creamy. Ive used half and half too. Thanks.

[@warrenosborne1539]

You cook like my Grandmaw used to cook. Thank you for the memory trip. You may call this unhealthy, well I suppose it killed my Grandpaw at 93.

[@davidmorgan7591]

That looks very good and tasty. The only problem is that would be about a weeks worth of salt on one plate!

[@mrsseasea]

excuse me....send me that Cast iron skillet, ....y0ur abusing it😊

[@PedalToTheMetal61888]

...WHAT ABOUT PILLSBURY POTATO BUDS ......this is too much work ...i/m about to miss the ...BALLGAME''...HELL i/ll just ORDER ...''DENNY's ...i get 1/2 off ...& military DISCOUNT ...THK/s for POSTING''...gotta-go-...@...20:55...

[@texascookingtoday5873]

Just remember that the best of life takes a little effort or it will be missed out on completely. Thanks for watching.

[@SAMMY-vx8nc]

And here I thought my Grandmother had the best recipe, But NO, you had it all a long, absolutely perfect. Thank you so much for the video, and Sorry Grandma, I still LOVE YOU. Awesome video 🤪🤙

[@ma5468]

Probably one of the best explained and demonstrated post's I've seen on youtube. I have subscribed and will continue to be a fan, thank you chef.

[@texascookingtoday5873]

I appreciate that very much, thank you for watching.

[@ma5468]

I wish I could press the like button 10 times..lol. Thanks again.

[@cathybeauchump7636]

Yummy yummy food

[@MaBe-z1r]

I have asked a lot of people plenty of times in my lifetime where the chicken comes in place, and no one cannot tell me anything, but it's funny they will keep on calling it chicken fried steak.... I'm old born and raised in the country in the south. my parents r.i.p was raised and they were taught to call that beef, country fried steak with milk gravy on top. just saying and sharing.

[@texascookingtoday5873]

The "chicken fried" part refers to the battering technique. It is the same technique as frying chicken by first flouring the meat then dipping it into buttermilk then in flour again then into the hot oil. Yes it is also called country fried steak and the German version is called beef schnitzel.

[@GrannyGrice]

You are completely thorough! Loved it! Loved the timing of things done awesome!

[@texascookingtoday5873]

Such an old video, my production lacked a great deal back then. Thank you for watching and please take a look at my latest recipes.

[@Shooter11B]

Awesome recipe, I will definitely try it out. But the truth of the matter is, the flour is 10 times worse for you than ANY fat. Fat or sugar, WITH processed white flour in a meal creates a mixture that coats your arteries. The flour and sugar ALONE will also do this, the fat alone WILL NOT.

[@texascookingtoday5873]

First of all I would like to say Thank You for watching. If you will notice Texas Cooking Today does not promote any recipes here to be good for you or that they are gluten free or trans fat free or starch free or anything else like that. I have often said of many of the recipes I have posted here that they are bad for you. That having been said what is posted on Texas Cooking Today are delicious flexible recipes that work. Many of them are heritage recipes, that being older than I or my parents. You will fine plenty of recipes on Texas Cooking Today that have no flour or fat in them and several that do so please enjoy them and again thanks for watching.

[@Shooter11B]

This was my first video of yours that I ever watched. I was objecting to the false notion that fat is bad for you when in fact it is not. Fat does not make you fat, and you would die without it. Fat in conjunction with the refined flour and sugar is the culprit as far as arteries are concerned. Most modern researchers are beginning to realize this old time fact once again and are OFF the fat is bad bandwagon, heck, they are even realizing the serious health benefits of natural butter over margarine, etc. EITHER way, the recipes you have here are awesome, "good" or "bad", and I will definitely be trying many of them guilt free! Thank you for taking the time to post them, I am already a fan!

[@texascookingtoday5873]

Thank you I'm sure you will find plenty you will like here, I just posted Episode 285 and have no plans in slowing down. I am about to start season 3 and the first part will focus on sweets treats and fermented beverages like hard cider beer and wine.

[@Shooter11B]

Right on! I look forward to it big time!

[@squidwardpatbob4252]

bob ross of food

[@texascookingtoday5873]

Thank you.

[@jw77019]

The instruction in this was excellent. May I mention, however, that the current (Dec. 2023) thinking on saturated fats or any fat for that matter-except trans fat, which is still taboo as of this time-is that it’s not bad for you. Yes, it has calories and will make you fat if you eat too much over time, but your comments regarding this being an unhealthy meal is outdated. I know there are medical people who are refusing the new data, but it’s absolutely conclusive. For maximum healthiness I would say use grass fed beef and fry in peanut oil. The potatoes cause an insulin spike, but in combination with the overall fat content, the potatoes will be metabolized slowly. I especially appreciate the attention you gave to the technique of preparing the meat with the tenderizer and applying the coating. It is important that the meat not shrink away from the breading, and this is the only presentation that has emphasized that fact, and what to do to prevent it. I’m looking forward to seeing your other videos.

[@texascookingtoday5873]

Thank you I appreciate that very much.

[@rosecordier7494]

Wow! Excellent video! I learned a lot! Even though I’ve been making chicken fried steak for years, I now know some good tips that I’ll be using in the future!

[@texascookingtoday5873]

Thanks for watching everyone Please share this video and a thumbs up and comments are very appreciated.

[@lukepate8749]

Looks wonderful !!!! Subbed and scribbed !!!! From Texas !!!! God bless !!!! :)

[@texascookingtoday5873]

+Luke Pate Thank You.

[@lukepate8749]

:)

[@charleskeehl4271]

THAT FYING PAN REMINDED ME OF BEING BAD AND MY MOM FINDING SHE USED THE SAME METHOD TO TENDER IZE ME 😆

[@pmchamlee]

Very well done! Nice organization and technique!

[@texascookingtoday5873]

Thank you. 😀👍

[@dallas_red904]

Looks wonderful, I love my Mech Meat tenderizer, have had mine for some 30 years and it is still going strong. They even have them on Amazon for under 20 dollars...Thanks for the video...looks like we make things pretty much the same...

[@texascookingtoday5873]

+Dallas_Red Thank you for the comment, please try my Texas Red Chili, it is truly off the hook good.Here is the link to the chili recipe. kzbin.info/www/bejne/nGjGaJykprFmjM0

[@howardjohnson2138]

when you went ''healthy'' and peeled the potatoes, you lost me, Fred

[@designsonyouinparis]

Thank you! And, as we are moving back to Texas and will have a large kitchen, we will be checking your recipes often.

[@texascookingtoday5873]

Thank you I need every view I can get and I promise to put out some great recipes.

[@maeb.donnelly6636]

Add a serving of pickled sliced beets and a butter biscuit.

[@mrsseasea]

I did go to Texas for conference, and I’m telling you they know how to cook! man best food I have ever had.

[@texascookingtoday5873]

Please give my newer videos a try I have a lot of great recipes for you to try, here is the channel URL.👍😃 kzbin.info

[@wdtaut5650]

I am stuck in Michigan. All they have up here is "country fried steak". Some of what they serve up here has a meat paste in the middle, nothing in there resembles steak. How far do I have to go to find real chicken fried steak?

[@texascookingtoday5873]

Go no further than your own kitchen, even in Texas is is hard to find a place that manages to get it right. Here I have given you all the tools you need to pull this off without a hitch, with a little practice you'll be making these without even working at it.

[@didirobert3657]

In Michigan, maybe ask around about a soul food place that might make it. I have found chicken fried steak out in Oregon. My husband is from Ohio and it's sometimes on the menu there. When I was in NY and New England one summer, no one there had ever even heard of it.

[@wdtaut5650]

@@didirobert3657 Thanks for the tip.

[@SmittyOsVideos]

Might not want to put the tip of your thermometer on the bottom of the pan if you want an accurate temp reading of the oil. Really like that “mechanical tenderizer”. I been out in the backwoods too long. Hadn’t seen one before. Done a lot of tenderizing with a frying pan, though. Really enjoyed the video. I’ll be looking for more.

[@texascookingtoday5873]

Your right about that thermometer, and I have to admit I still grab the frying pan first when working meat like this, lol. Old habits die hard, thanks for watching. 😀

[@renacraft7001]

Excellent teaching!

[@nashdrifter3629]

Mark the floor into the steak using your fingertips make it stick much much better. Also you can't get a accurate temp reading by putting the thermometer on the bottom of the frying pan. Lmao Other than that pretty good job.

[@texascookingtoday5873]

I actually don't leave the thermometer sitting on the bottom. I pull it up in its holder so it is just above the bottom at the side edge. Ive been cooking way too long to make a silly mistake like that.

[@tscott21970]

Just found your channel, great video on the chicken fry. One last thing, YOU'RE KILLING ME! Lol

[@texascookingtoday5873]

Thanks for watching and please try one of my newer videos, these older ones are soooooooo embarrassing. 😀

[@keeshaphillips412]

Lots of pots n pans to clean after, enjoy eating moments = 5-7 mins max. Preppin 35 mins cleaning 20 mins! Great job!

[@texascookingtoday5873]

I wish I could do it that fast during filming, my average video shoot usually takes between 4 to 8 hours.🤔

[@bja010]

Master Chef Gordon Ramsey would be very proud of this delicious dish!! Thank you so much for the wonderful video!!!

[@texascookingtoday5873]

Wow, thank you. 😃👍

[@crystalp3528]

hi I'm going to being cooking it for me n my husband tonight and I will let u know if came out just lick yours thank u for step bye step

[@texascookingtoday5873]

Thank you I am sure yours will come out good and I bet your husband will love it. Thank you for watching.

[@rustydenison9391]

Great video. Chicken fried steak and cut back on the butter ? lol I followed his recipe and it turned out great ! Thank you.

[@texascookingtoday5873]

Thank you for giving me a try. 😃👍

[@cathalo5359]

This guy is the Bob Ross of cooking. Holy shit!!!

[@blondienewton4669]

Is there a difference between the tenderizer you used and the one that looks like a hammer? I have the one that looks like a hammer. Do I need to buy a new one?

[@texascookingtoday5873]

The tenderizer I've shown is not a necessary item just something that can make the job easier. A meat hammer is good too when they are the smooth ones, I still just use the bottom of my small skillet for that.

[@MrTortureandtorment]

Very good informative vid. I don't use sour cream. I use whipping cream.

[@jondecarbonel8158]

Me too, and white pepper! Masterpiece Mashed Potatoes!

[@jondecarbonel8158]

Also good for fettuccini alfredo, give it a whirl with 3 grayed cheese asiago, parm, romano, cracked pepper, parsley and Himalayan salt 😎👌

[@bluntsmoke187]

I'm trying this in Canada

[@TheJamiescandy]

From Texas, been in MD for 17 yrs. This makes me terribly homesick! I can almost smell it. Only once was I able to make it taste like home while here.

[@texascookingtoday5873]

Now you have a recipe that will get you there every time. Take a look around my channel I have a lot of Texas To go around.

[@nitaoxford6106]

Where in Texas are you cooking from? Great job! Take and God Bless

[@texascookingtoday5873]

Texas Cooking Today and I are in the Dallas - Fort Worth area. Thank you for watching. 👍😃

[@marcyinnocent8632]

Loved this video so I'm subscribing. Looks so good and now I'm hungry!

[@texascookingtoday5873]

Thank you for subscribing. This, one of my older videos was not so good in overall quality. Please take a look at the newer releases to see much better quality of videos. Thank you for watching. 😀

[@Forevertrue]

I would have done the gravy different ( more flour) and the taters more moist, but the steak was wonderful and all in all a meal I would be proud to serve to friends and family. Everyone has an opinion. Great job and good food, thanks!

[@texascookingtoday5873]

Thank you for watching and for your kind comment. Please subscribe and check out some of my newer videos the content and the production quality have changed dramatically.

[@genegnidovec6229]

Great recipe--To much talking and unnecessary conversation

[@texascookingtoday5873]

You are right. Please watch the newer videos I put out, these old ones were horrible. 👍

[@jellybean9478]

Did you use the buttermilk or just regular 2% for the cream gravy?

[@texascookingtoday5873]

Heavy cream is best but half n half will also work however the gravy will not be as buttery tasting.

[@pattiburtonsalmonsen3202]

Totally inspired to want to cook 👩‍🍳 love ❤️ this

[@texascookingtoday5873]

Thank you.

[@howardjohnson2138]

Shirley that's Real BACON. BACON is one of the major food groups you know.

[@nikitennison1072]

You ARE indeed a perfectionist. And this recipe is perfect. :)

[@texascookingtoday5873]

Thank you very much please check out my channel I have loads of great recipes waiting for you to try. Oh and BTW please pardon the awful background music in the older videos the new ones are not like that. Thanks for watching.

[@ackack612]

....using the words "heart healthy" and chicken fried steak in the same sentence defies credulity.

[@nashdrifter3629]

I'd like to see you do this for a group of five or six hungry people.

[@texascookingtoday5873]

Not too hard to get done. When I have a lot of people to cook for I use two deep fry pans and a pan rack over a sheet pan in the oven at 200 to 225 degrees fahrenheit. this will keep the already cooked steaks hot and dry on the outside. The mash I do early as it holds its heat well and make the gravy during the last fry.

[@lindabrowder1923]

He cooks the comfort way like my husband liked to cook!! Delicious and so unhealthy. All he needs is a hoecake of cornbread!!

[@srm8866]

Looks great - in fact, this will tomorrow nights supper me. Thanks for sharing! _PS - your voice reminds me of, Sen. Lindsey Graham lol_

[@texascookingtoday5873]

I'll be making that for mom on Christmas eve and I'm looking forward to it. 😉

[@joebird1400]

Some of the best groceries they are..

[@jaybird4812]

Only problem with this recipe which is really good, I ha ve to for 6 people each time so, cooking the steaks is going to be an issue with the grease.....

[@texascookingtoday5873]

I think if I were making that many I would be using two pans to fry in. Thank you for watching. 😀

[@lancewilliams9971]

I'll be right over for a hit of Texas. This brings back so many wonderful memories of times long past. Thanks for sharing!

[@texascookingtoday5873]

With this recipe you can now recreate those times as often as you like. Thanks for watching. 👍😀

[@jimcampbell5813]

chicken steak on a sushi platter.

[@erlpen2016]

First things first…I just subscribed ….your attention to detail is so refreshing….now at this point I must confess something…hundreds of people have eaten my food I was a short order cook for some years….I did not know that chicken fried stake was not chicken…so much for my fessing up…thank you for sharing …

[@A10TOES]

Oh my, looks delicious & I bet taste as good! When do we eat? LOL Yummy!

[@texascookingtoday5873]

Thank you for watching.

[@A10TOES]

YW, I'll be watching more of your videos, always open to learning a new way to cook.

[@texascookingtoday5873]

Thank you I appreciate that, the video you watched was one of my older ones the newer videos are much better videos all the way around. Here is the one I just posted on BBQ Chicken. kzbin.info/www/bejne/q4C7hmVnhcZph7M Thursday of this week I will post Baked Stuffed Onion Recipe.

[@A10TOES]

Will do and yes I did notice the year, lol well what can I say when it's something that catches my pallet. (smile) I'll check out the BBQ right now, and TY.

[@jaybird4812]

I like the idea of a ricer for the potatoes. i dont have one, but I might consider one in the future. Since this meat is not considered the most healthy and most people dont have this bit once in a great while, i would have taken a tablespoon of the frying grease from the steak and put it in the gravy for the flavor... but thats me.....

[@texascookingtoday5873]

Hey flavoring up the gravy like that is good, I like to make country gravy with the fat and fond left behind from frying pork sausage. Thank you for watching.

[@peggysue2354]

Excellent teaching skills

[@texascookingtoday5873]

Thank you.

[@designsonyouinparis]

Thanks to you! It really is one of my favorite meals of all times! We are moving. Ack to Texas and you can guess the first meal I will have!

[@Barbara-el5wl]

Love it. But what's up with all the salt? Lol.

[@texascookingtoday5873]

I hear ya, I'm a salter. I think salt is one of those things that is subjective, some like it and some do not. some people want it but cannot have it because of medical reasons as others avoid too much for similar health reasons. I am one of those, however I do from time to time use extra when things are salt thirsty like the items in this dish. Thanks for watching.