The Perfect Chicken Fried Steak Recipe

I was born and raised in Houston, Texas where chicken fried steak is king. Everyone has an opinion about where to find the best chicken fried steak in the lone star state. The Houston Press, a hip lifestyles newspaper even did an entire issue entitled "I Love CFS" which featured a mouthwatering heart-shaped crispy brown steak smothered in thick cream gravy on the cover. The issue detailed the best restaurants in the city to sample a chicken fried steak and it simply flew off newsstand shelves! The Houston Press editors would have been well advised to skip their long, tedious search for the best steak in the state and just come over for Sunday Chicken Fried Steak at my house.

Our family chicken fried steak recipe has been passed down, passed around, tweaked, perfected, and enjoyed for three generations. It's simple, but effective, with a great down-home feel that will taste like Texas every time!

The Perfect Chicken Fried Steak

1 lb. top round steak, boneless
¾ cup dry bread crumbs, finely ground
1 tsp fresh basil
¼ tsp. fresh oregano
½ tsp. black pepper
¾ tsp. salt
1 egg, beaten
2 tbsp. cooking oil
1 ¼ tbsp. milk
1 small onion, sliced and ringed
1 ¼ cup milk
Additional salt and black pepper to taste

1. Trim excess fat from meat. Cut meat into four serving sizes. Place meat between two sheets of plastic wrap and pound with a mallet until meat is ¼ inch thick. Remove from plastic wrap.
2. In a shallow bowl, combine bread crumbs, basil, the ¾ tsp. salt, oregano, and the ½ tsp. black pepper. In another shallow bowl, combine egg and 1 ¼ tbsp. milk. Dredge meat through egg mixture, then coat completely with the bread crumb mixture.
3. Cook meat in a skillet in hot oil over medium heat about six minutes. Add more oil as needed. Reduce heat to low, cover and cook for 50 to 60 minutes or until meat has reached desired tenderness. Transfer meat to serving dish and reserve drippings in the skillet.
4. Gravy: Cook onion in reserved drippings until tender. Add more oil as needed. Stir in floud. Gradually add milk slowly. Cook and stir over medium until bubbly. Stir while thick and bubbly for 1-2 more minutes. Season to taste with additional salt and black pepper.
5. Serve meat smothered with cream gravy.

I suggest serving with mashed potatoes, and green beans for a truly Texan meal!