Everything looks delicious. One thing I would say is that we in Oklahoma use a tenderized cube steak to make our Chicken Fried Steak not a whole untenderized steak so it is easier to eat and more tender
Normally traditional Chicken Fried Steak would be made out of thin cube steaks or a cheaper cut of beef that was pounded thin with a meat mallet/tenderizer. In order to get it really crusty and crispy you double dip it. Dip in milk/egg mixture, dip in flour, dip back in egg/milk mixture, dip back in flour. Just like making fried chicken. Then fry in frying pan with oil! No baking in oven. ☺️
That is the thickest chicken fried steak I have ever seen in my life. Typically, the slices of steak are much thinner and the chicken coating is thicker and it is fried until crispy and light brown. The thick, white gravy is heavily seasoned with pepper. Good job with this first attempt !!!! =) This is something to put on your checklist to try in America.
Atlanta does recipe videos a hundred times better than the “professionals.” Seriously… She gets right to the point and explains the ingredients and steps better than ANYONE! She is a PLEASURE to watch! (Greetings from South Florida.)
I have to agree with you, she is so professional when she's doing her Atlanta cooking show. I have been enjoying it a lot and I can't wait until they get to Wisconsin.
Hey from Texas! The only thing I do different is tenderize the steaks and marinate them in buttermilk/salt/pepper before you coat and fry them. A meat tenderizer looks like a spiky hammer and you just smash the heck out of it, both sides. It makes it a lot easier to cut and eat. Awesome job it looks delicious!
Such a good video! I live in Arkansas and will say that chicken fried steak is important. Please note that chicken fried steak is basically 'common food'. It is what you make on the regular if you can't afford real quality steak. That's why many of the posters below are talking about 'tenderized' or "pounding' the meat. That's because we use a very interior cut of beef to make the steak. Restaurants play a very fine balancing act between quantity and quality with 'chicken fried steaks'. Love that the daughter commanded this video and absolutely killed it.
i never really thought of Chicken Fried Steak as "fancy", but it can be an involved process. around here,, CFS is considered "working man's food". hearty, filling, and comforting. and if made by an accomplished cook, it's truly an artistic wonder to behold. even at your age, this southern grandpa is very impressed by your kitchen skills. and i've been helping/cooking in kitchens for 70 years.
As an American, i think that we often feel "fancy," when eating a foreign food that we've never tried before. When i was a kid, i thought spaghetti was fancy. Either way, it's fun. Maybe that's what she means.
What Deanna says. I'm from Texas, where we also take chicken fried steak pretty seriously. Pound the steak to tenderize also. And don't skimp on the cream gravy! Mashed potatoes are better with corn (and it's perfectly fine, even encouraged, to mix your corn and mashed potatoes and gravy.) Now I live in Pennsylvania, where they incorrectly call this country fried steak, and I sure miss having a real honest to god chicken fried steak. One of my favorite things!
I have always known it as chicken fried steak with country gravy here in Oregon but my mom's family from Michigan and Texas and I learned how cook it from her and its name. But I never made it with a regular steak always cube steak thin and tenderized most of the time I buy the steaks all ready tenderized I just have to bread it and flatten it out to fry it up crispy in oil with little butter.
Oklahoman born and raised. Saw Atlanta with a dish, saw the OK state flag. Opened immediately! The basic reasoning behind the name is the steak is coated and fried much like "fried chicken" hence, "chicken fried" steak.
I am Oklahoma, thank you for trying our state meal. I know you saw the other suggestions, so I won’t said anything about that. I love that you are always adventurous with your cooking.
A little trick to remember, to keep your food from sticking in the pan: “Hot pan, cold oil, food won’t stick.” Heat your pan first, then add your oil. It works! Love all the videos❤️
That works for sauteed or pan sear. Not for something that is a shallow or deep fry. Unfortunately these steaks were way too thick for this recipe but I love her enthusiasm and presentation, as a chef this is how you learn, by getting in a kitchen and trying.
? Does it really matter? NO! The key to no stick is hot pan hot oil and items being cooked brought up to near or at room temperature in general. However, with breaded items, it does not matter! The key is to keep the items moving in the pan for pan frying until the food temperature rises above 130°F or 54°C
Girl, I am SO impressed at your cooking skills. I am a lifelong Mississippian and I must admit I wasn't brave enough to attempt this meal until I was a married adult. 😄 You are amazing! Keep it up! 👏 By the way, this meal is extremely popular all throughout the South. I never knew it was an Oklahoma/Texas thing. We all love it!
Chicken Fried Steak is usually how they cook cheaper cuts and cube steak. You'd beat the steak with a mallet to make it tender. The whole flavor is in the seasoning/breading and the gravy. It's considered 'country' but very good. Your steaks seemed a little 'nicer' than the steak meat I'd use, but I'm glad you liked it.
I live in Oklahoma. Its flour, salt and pepper. 3 eggs and milk. Buttermilk makes them sour. Pound out cube steaks until about 1/4 inch thick. Dredge in flour, then milk mixture, then flour mixture again. Fry in a skillet. With oil Mashed potatoes Boil 4-5 large potatoes cut up into large pieces. Until soft. Pour out water and mash, add 1/2 stick butter, salt and pepper add a drizzle of milk.
My mom used round steak that had been tenderized for chicken fried steak. She would also cut the steak into short strips before battering & frying, so we had chicken fried steak fingers. They were so good.
I use cube steaks for my chicken fried steak. I also like to double dip into the egg and then flour for an even more crunchy outer crust. Fried okra and creamed corn are great side dishes to go along. Good job, Atlanta!
Two thumbs up for fried okra. I grew up in southern Missouri and fried okra was it's own food group. Living in Indiana now and folks here are likely to turn their noses up to it.
@@drakemiller2617 Do you have a good recipe for fried okra? I’m living in Europe now, where fried okra is even rarer than it was in most of USA, and I miss it..
@@tookitogo chop the okra up into 3/8 to 1/2 inch discs, put a couple of tablespoons of bacon grease in a a medium hot skillet...(I use cast iron but it does turn the okra dark. Stainless or enameled is recommended.)...Add salt and pepper, a bit of garlic and onion powder, and some cayenne powder to your liking. Cook the okra until you start seeing slime strings form, which can take a few seconds to a few minutes. Sprinkle cornmeal over the top until it looks like you have enough to coat the okra and absorb the juice and grease. I don't measure a anything so you'll have to go with your gut. I like the crunchy crumbs so I add enough to make plenty without making it completely dry. Add a bit more of your spices again to add flavor to the meal. Cook and stir regularly until the the corn meal browns and gets crispy. The final result will look like cooked okra with some crunchy bits stuck to it and lots of crunchy bits in between. It won't look like the coated stuff you can find frozen and pre-breaded in the grocery store but it tastes a lot better. Throw it on a plate and enjoy. I sometimes drizzle the pile with a bit of vinegar, Louisiana Hot Sauce, or pour on white gravy or do two or all three depending on your mood. Have fun and enjoy. You'll make my Grandma proud since she's the one who taught me.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken-fried steak.
Another added fact to the Land Grab in Oklahoma is that there were 2 types of people tagged with nicknames. As it is they are represented as the 2 mascots of the OU (University of Oklahoma) football team called Boomer and Sooner. Sooners were as you said, those who acquired their spot of land before the official start of the race. Boomers were labeled after the people of 'jumped the gun' and started over the starting point before the gun was fired, which is how the Land Grab started, an actual race like in any racing sport. So when you see an OU football game and you see the wagon being pulled by 2 ponies/horses And the 2 people dressed as costumed horses they're named Boomer and Sooner. But the University of Oklahoma are known as the "Sooners"! Also, if you can hear the crowd chanting sometimes, you will hear them yelling 'Boomer'......'Sooner', and sometimes it will be from different sides of the stadium being yelled back and forth. And when it comes to Rivalry games (which most people don't know what a TRUE rivalry is anymore because the sporting industry has made it more about lining their pockets instead of historical significance), a true rival has some sort of historic meaning/context between the States outside of the sport. For the OU/Texas rivalry they play in the 'Red River Rivalry' (which is now the Red River Shootout, and the last word has changed to other things that the media deemed catchy.). The reason for this is because the 2 States are separated by the Red River. The problem is is that the river Actually changes position from time to time, so there are literal land disputes between the 2 States. The last time I heard there was a change in the border line was in 2004 and George Bush (the President at the time, and an Alum of Texas A&M) gave land to Oklahoma. It's these types of MEANINGFUL reasons that make TRUE rivalries in sports. It's why Ohio State University and The University of Michigan have such a big rivalry. They fight/(fought) over a city that both had claimed in the past that was on the border but in both States. Sorry, I just kind of went off on a tangent. 😂. So yeah, now you know why OU are referred to as the Sooners. And the State of Oklahoma is nicknamed The Sooner State.
I was raised in Oklahoma and spent many years of my life in various areas of the state. I LOVE chicken fried steak (called that because it is steak that is fried like chicken) and you can used cubed steak, which is steak that has already been tenderized, or we beat it with a tenderizer - a mallet with little spikes in it. CFS always has WHITE cream gravy but the meat also makes a killer sandwich. CFS , mashed potatoes and gravy, and green string beans was my father’s absolute favorite meal.
Onion burgers are a good Oklahoma food as well. They are becoming pretty popular across the US after being featured on various national food shows, but had its roots in Oklahoma during the Great Depression.
The Hamburger Inn in Ardmore, OK has the best fried onion burgers! It opened in 1938. It has changed ownership a few times, but the menu is the same. Great breakfast and lunches!!
The irony about Texas barbecue is that even though we're known for it, it's not our state food. For some reason, chili is the state food of Texas. We do love our chili, but not nearly as much as we love our barbecue and Tex-Mex.
I was born in Oklahoma. Chicken Fried Steak is my very favorite. With white cream gravy of course. I want some right now. So glad you got to experience Oklahoma's fav meal! Next time try tenderized cube steak. That's the original way to make it. Yum! Oh...I've Never had broccoli with it. Dont know who told you that was a part of it. Never heard that added. Usually corn and hot yeast rolls are on the menu. Or fried okra. Peach cobbler for dessert with Blue Bell vanilla ice cream.
You folks are so awesome,amazing,lovely,kind,thoughtful,adventurous, and smart. I just really enjoy all your videos. Thanks for that! I truly feel like your my family!
Your so talented cooking. Anyway my nana used to make hers with really thin steak. Only an inch or so and she would fri it crispy in a cast iron skillet before she made the gravy
Agree with most below. Never seen CFS made with a thick steak? It's usually cube(d) steak or beef/veal pounded very flat to just 8-10mm high. The original is based on Germans/Austrians moving to OK and TX and missing their native Wiener schnitzel. Since veal was uncommon in the US (then) they just used the local beef and pounded it tender and very, very flat. The American gravy/sauce is very similar to Rahmschnitzel which adds a cream sauce with or without mushrooms. Italians have a version called veal alla Milanes.
At this point in my life I never say 'never'. My husband loves veal parmigiana. We went to an Italian-American restaurant when we went on a vacation and he order the dish. It was the thickest, most tender and most wonderful veal parmigiana that either of us had ever enjoyed. I was in awe of the thick cut working out so well that our waiter took note. He did say that the restaurant had access to some of the best butchers in NYC and the chef was experienced. I'd like to imagine that maybe someday Atlanta will be such a chef.
@@lilliputlittle I've never seen it. Maybe you have. Veal Parm or Chicken parm is not authentic native Italian and it's American-Italian. People in country never put cheese on fried meats
I'm aware of schnitzel. Cubed steak is generally a tough cut - round steaks are the general cut of meat used. Tough but flavorful - less expensive cuts that are mechanically tenderized. And, yes, I know that American parmigiana as we Americans think of it is Italian-American dish as is "Spaghetti and Meatballs".
In the states, a tenderized cube steak is the "go to" for chicken fried steak for it's tenderness and ease of digestion. It happens to be one of my favorite meals, along with biscuits and gravy (which you have tried) and beef stroganoff (yummy and easy to make)
The only thing is that isn't cubed steak and can be really tough. You guys might not have cubed steak in New Zealand but it's a staple in American grocery stores in the meat isle. Cubed steak has been run through a cuber / tenderizer machine before you cook it. It flattens the steaks out and cubes it.
Cubed steak is only done so because it's done on a cut of beef that is typically much tougher and doesn't contain much fat. The steaks she used look to be more prime cuts, so it probably wasn't that tough, but did probably still affect the experience.
Next time ask your butcher to cut the steak thinner (about half the thickness you used) and tenderize it for you. If not that just be sure to use the thinner steaks and tenderize it at home with a mallet. The results will be better, but good first attempt! Most people have learned to make this from a parent so you did great doing it on your own!
Great job Atlanta but usually the steaks are a lot thinner than that, I noticed you didn't tenderize the meat? That's usually how it's done before breading and frying it lol.
Oklahoma is a Choctaw Indian word that means “red people.” It is derived from the words for people (okla) and red (humma). And definitely use a cubed steak. Try it on a bun. With lettuce, tomato, onion, and some mayonnaise. Serve with fries and that white gravy. Fries are delicious when dipped in the gravy.
Nice job. I'm a lifelong Oklahoma resident, or Okie as we call ourselves, and you're getting a good taste of country cooking there. Many places here have great Chicken fried steak, but perhaps the most famous is Cattlemen's Steakhouse in the Stockyards of Oklahoma City. Presidents have eaten there. 👏🏆
Texas girl here and Chicken Fried Steak is very popular here with high expectations still. BBQ and CFS are held to high standards here. In fact, one if my fave restaurants to get CFS from is a BBQ restaurant!! Lol!! I typically order mine with mashed potatoes or a baked potato with fried okra! Yum!! When you come to the USA, you will definitely have to try it here. Wherever you decide to try it, just ask the locals where the best place to go is. Glad y'all liked it though. 💕
It does seem like BBQ joints (not chains, like Smoky Mo's) make good CFS, as well as little local cafes and diners. Forget Denny's or IHOP for CFS. Theirs are prefab and are not fab at all! 😂
I'm from Oklahoma and I definitely love me some chicken fried steak. There's a place called "Tally's Cafe" in my home city that at one time was considered to serve the best chicken fried steak in the state. Won awards and stuff for it. I ate there about a year ago and it was utter crap. Mostly just breading. A place I used to work at was real close to a small restaurant called "Christy's", now their chicken fried steak was absolutely amazing. Used to eat there several times a week for lunch. Haven't eaten there in a while though so they may not be so great now. Back before my kids grew up I used to make it myself, the family always knew when I was making it because I'd beat my meat ferociously (stupid joke, ignore it). But seriously I'd pound it flat and the only thing that would hold it together was my breading mix but the family LOVED it.
Y’all are adorable! Chicken fried steak is a very popular dish in our part of the country, Tennessee, in my case but Oklahoma has some very nice people. There are many native Americans there and they are good folks. I had software customers there in the Motorcycle Dealer industry. They had Kawasaki and Suzuki dealerships in Lawton,OK, home of Fort Sill where we train for artillery ops, and in Wichita Falls, TX. I use olive oil when I fry food, which isn’t a lot, except eggs. Your cooking looks delicious! I’d love to visit your beautiful country some day. Perhaps next time we visit Thailand 🇹🇭, where my wife is from. Now subscribed and look forward to more content from your channel. Cheers! 🇺🇸 🇳🇿
Considering you had no way to know what kind of steak to get, this looked phenomenal! But when you get to the U.S., if you're in Oklahoma or anywhere in the south, order chicken fried steak. I could see Denzel wasn't into it but he might like the usual U.S. version.
Also when you come to America skip "chain" restaurants, the one or two location places with good reviews have the best foods. My favorite chicken Fried steak is from the silver skillet in Tulsa, OK
Really enjoy all your cooking videos. This video appeared to be rushed. Showing the entire process from start to the finish would have been nice. Thanks for sharing
True story: friend was ordering chicken fried steak, boasting to us that she didn't eat red meat. Everyone at the table stared at her and tried to explain to her that it was beef covered with batter and flour as you use for fried chicken. At first, she thought we were playing a prank on her. Her face turned grey when she realized she realized she'd been eating beef all this time, and enjoying it. We felt bad, but she needed to know.
@@KamboCan629 LOL, so what would you call using chicken in "Beef Stew"? It's called chicken fried *STEAK* because it is a beef steak being fried up as if it were fried chicken, You can't make chicken fried steak using chicken because then it would just be fried chicken, just like you can't make "beef stew" using chicken because then it would just be "chicken stew"
Next time try using a meat tenderizer mallet to "smash" the steak to a thinner consistency. Then bread and fry it. Over here we buy cubed steak and it is already tenderized like this. Other than that, it looked really good. Glad you got the white gravy correct. I see a lot of people trying to put all kinds of extra stuff in it like garlic (YUK)! It's a simple gravy with just the fat (or butter if you make it by itself) flour, milk, salt and pepper. And this gravy is wonderful served over green beans as well, which is what I normally have with my Chicken Fried Steak and mashed potatoes. :-)
I was so excited to finally see Oklahoma featured in Atlanta's kitchen--& with a chicken fried steak! One thing I like to do with my leftover oil is to make a drop biscuit dough & cook them in the oil with all the little bits left behind. So tasty!!
Food Network and the BBC have a lovely, food-passionate & up-&-coming Chef to add to their rosters…. Making great dishes for the masses! Cheers from Arkansas!
That is an interesting choice of steak for this recipe. Everything looked yummy. I might try it myself. Usually, in the southern part of the US, we use cube steak, as mentioned in the other comments. This is a mechanically beaten, tenderized piece of meat. If there is none available, you can choose another cut. I would make it thinner, beat it with a meat mallet or the back of a spoon, and soak it in buttermilk before breading. If you want a crunchy crust, do a second bread coating with a bit of milk mixed in the dry coating to make a few crumbs--not too much, though. This is how the fast food chicken places get those "crunchies" on the batter. They also let the batter sit on the meat for about 10 minutes after each coating. A white country gravy is always a perfect compliment--yum! Throw in some southern greens and mashed potatoes for a fine Sunday dinner.
Atlanta, to get that thick coating, take your seasoned flour-covered steak, and go in successive order from the buttermilk/egg mixture, directly to the flour, then immediately into the pan of hot oil, for each individual steak. [Steak --> seasoned flour --> buttermilk/egg mix --> seasoned flour --> fry, to golden brown (no oven) --> make white gravy --> plate steak(s), smother in gravy, serve, and enjoy] (Note: Those nice, thick steaks are more suited to grilling, than to making Chicken Fried Steak. CFS is typically made with less expensive cuts of beef, such as a cube steak or some other inexpensive cut, pounded/tenderized into to roughly 1/2-inch thick steaks, which allows them to cook properly, without using an oven.)
I was Born and raised in a town called Altus Oklahoma Why we call it chicken fried steaks is becausr the coating is the same coating we coat chicken with and friy it like we fry chicken that's where chicken-fried steak got it's name good job on your cooking Atlanta
Well done, Atlanta!! We have many restaurants with delicious chicken fried streak in Oregon. Steaks so tender they'll melt in your mouth and larger than your dinner plate!
A few simple changes could bump up your experience of chicken fried steak. I prefer sausage gravy, same kind as buttermilk biscuits and gravy. Always pound the steak until it is super tebderized. You can dip from eggs to flour, eggs again, flour again, several times until it's thick enough. And garlic mashed potatoes using cream instead of milk, and extra butter. Melted cheese sauce on the broccoli. Smokey paprika.
I'v made mine that way before I was so confused when I seen a regular steak but then I thought they probably never seen cubed steak like we eat it here.
Sausage gravy on chicken fried steak is an atrocity! Lol. As a native Oklahoman I 100% do not go back to a restaurant if they use sausage gravy for their chicken fried steak. I also refuse to eat anywhere that calls it "country fried steak".
@@Jeffrey_troutman Starting a 6-month job in The Baton Rouge,, I poked my head in the break room and asked for the best food intown, and they all look at me with silent black stares. Finally someone said "Any of them?" They were so right! But, here in the great Northwest I have to drive a half hour to any restaurant, and 2 house to any place with chicken fried steak. I know I'm settling in comparison with OK standards, but your state's worst gravy is better than our best. Biscuits and gravy is the only gravy they offer, and it goes on everything. So, when I find a decent version, I drive far to get it. The sausage eases my suffering about being so far from any really great food. But, otherwise, I completely agree! And, you are so right... lol... they totally call it "Country Fried"!
@@Jeffrey_troutmanIn my area it's Country fried steak (using beef) & Chicken fried steak (using chicken). My favorite is the beef one. I find it aggravating to ask is it beef or chicken meat (at restaurants). And at the stores (for already made for no time for homemade days) the packaged labeled Country or Chicken makes it easier & faster to get what you want.
4:50 ALWAYS wash your items before placing them onto your clean cutting board. Vegetables are notoriously dirty. You should also wash off all poultry and pork you wish to cook (and pat dry) and it doesn't hurt to do the same for other meats unless you actually watched the butcher/etc package it.
Yes. As a native Oklahoman, I can tell you that just about everywhere here has chicken fried steak. It’s definitely one of my favorites. It is usually a thinner cubed steak and is actually deep fried instead of an oven. But yours looked SO good! 🤤
It's so crazy how different regions make specific foods better than others in the US. I'm from the midwest and have had chicken fried steak so many times and it's always been wonderful. Then last year I went to a little greasy spoon diner in Tulsa, got the chicken fried steak, and it completely changed my perspective on the dish. How is it THAT much better there? lol It was so good that it actually ruined it for me locally -- I need to take another trip back to OK.
So weird watching you guys talk about my state. Especially when there are far more interesting states/foods, but I am really glad you all enjoyed the chicken fried steak. Much love ♥
Ribeye is a high end cut of steak for chicken fried steak, but I'm sure it was delicious! 😋😋😋Same advice as others have given you, it's all about the cream gravy for the steak and mash. American biscuits would go nicely with it as well, that's a Southern tradition! 😁😁
When you come to Oklahoma you have to go to the town Medicine Park, OK and eat a chicken fried steak at The Old Plantation restaurant. In my opinion it’s the best in Oklahoma…. And I’ve had hundreds throughout my home state. I judge a restaurant based on their chicken fried steak.
3:16. There were no directions to pound the steak flat? That's interesting. Traditional chicken fried steak is the thinness of a chicken cutlet or look-up a picture of Wiener Schnitzel (German dish that always reminds me of how chicken fried steak is made).
Like others have said, the type of steak Atlanta used was not what we typically use in the US. We have "cube steak" which is pre-tenderized top or bottom round (from near the rump of the cow). This is usually pounded thin and then coated with the seasoned flour and egg mixture. It is one of my favorite things for breakfast with eggs and home fried potatoes. In fact, I'm meeting my son in about an hour for breakfast and my hankering for chicken fried steak is now on high! Nice episode.
Chicken Fried Steak is actually very popular all over the South and and Midwest. I’ve never heard anyone argue over where it originated but Texas and Oklahoma have a natural rival with each other especially in college sports. I’m from TN but I have relatives in both of those states. The rivalry can get pretty fierce at times. 😂
I'm a Texas Native & have lived in Oklahoma for around 6 months. You're so right Texas & Oklahoma are rival states when it comes to just about everything IMO lol. I love both states. I currently live in Arizona USA. I will say Texas does the best BBQ & as for Chicken Fried Steaks. That belongs to Texas. Sorry Oklahoma but your not getting our CFS.
When I brought my family to Texas (from California), I took them to Lufkin Texas and got them Chicken Fried Steak. Your plates in your video would not even hold the steak. It was so big that it really surprised my stepsons. The steak and potatoes were smothered in gravy and was the best that they had ever had. I enjoy your program, you have a wonderful family.
I'm a native Texan living in Oklahoma and there is plenty of rivalry between the two states. Good call for the Texas BBQ and for Oklahoma the Chicken Fried Steak is a good choice as well. When I travel across the country I like to compare the chicken fried steak in different locations. Texas and Oklahoma have it nailed to perfection. There is a small west texas town called Lamesa, Texas that is home to the Chicken Fried Steak Festival. I always grew up being told that is where it first came into creation. Instead of the broccoli, I prefer fried okra.
Texan here. That looks like an amazing first try at chicken fried steak. The gravy looks perfect even for a pro. And though it was invented in Texas, I’d trust eating it from anywhere in the South.
I love her soooo much she is not spoiled like lots of American teens she is actually working for her views and videos along with her family she is being raised right!!❤
I’m born and raised in Texas and have had soooo many chicken fried steaks. I grew up in Houston and once drove to Navasota because I heard the city cafe had a great one. Currently live in Waxahachie Texas, there is a place nearby called Rocket Cafe. They have an epic chicken fried steak. When done properly, it is a sight and flavor to behold! The gravy is a deal breaker, if your gravy game isn’t on point then everything else suffers.
Atlanta, sweetie, the original purpose of Chicken/Country Fried Steak was a way of making cheap cuts of meat flavorful. Something like a cube steak would be BEATEN FLAT with a meat tenderizer. This broke down the "stringiness" of the cheap meat. THEN it was double dipped and fried.
I pound my steaks.. it makes it thinner and more tender... those were some very nice and THICK steaks.. way to thick in my opinion.. but good for you sweety to try to do this all by yourself. You did so well in front of the camera!!
First time I am early. 😂 This is such a delicious meal and a nap is likely in your future after it. 😂 Also this is a meal you can have for breakfast as it pairs well with eggs. Now they need to try country fried steak! Love watching your episodes! Much love to you and your family! Ps loved seeing Denny at the end there as I did miss him stealing something. 😂
US Air Force Veterans wife here. We grew up in Northern California, and retired to Montana. We also LOVE our chicken fried steak. We used cubed steak and occasionally we use venison. OMG... it is delicious. We LOVE it.
I think you did it perfectly. Especially impressive was the taupe colored gravy. This is the path of true Southern American "white" gravy. When preparing your next round of Biscuits and Gravy, remember this toasted flour color for your gravy there as well. Regarding the comment on how it was typically tenderized with a mallet as good cuts of meat in Oklahoma became hard to find during the Dust Bowl during the Depression through the WWII. Excellent work.
Yes being born and living in Oklahoma and traveling through most of our states I can say the best chicken fried steaks are usually found in the southern states as others have said the fried onion burger is more of our state food as was made in Oklahoma but there are so many good southern foods hope y’all enjoyed
Everything looks delicious. One thing I would say is that we in Oklahoma use a tenderized cube steak to make our Chicken Fried Steak not a whole untenderized steak so it is easier to eat and more tender
Kinda like a cubed steak?
Same thing goes for Texas. Tenderized cubed steak.
Yes…I also recommend using cubed steak and not a regular steak! Much better!! Chicken fried steak is my favorite food!
@@sjgavenger37 but its normal not that thick. You use a meat tenderizer to pound them thinner.
Same for Mississippi
Normally traditional Chicken Fried Steak would be made out of thin cube steaks or a cheaper cut of beef that was pounded thin with a meat mallet/tenderizer. In order to get it really crusty and crispy you double dip it. Dip in milk/egg mixture, dip in flour, dip back in egg/milk mixture, dip back in flour. Just like making fried chicken. Then fry in frying pan with oil! No baking in oven. ☺️
Absolutely 💯from a Texan!
That's how it's done, even in Alabama and Georgia!
I think she put it in the oven after frying it to keep it warm while she worked on the potatoes and gravy and broccoli.
"Country Fried Steak" = Cubed Beef Steak, while "Chicken Fried Steak" always consisted of 1 whole chicken breast. Maybe it's just a Missouri thing.
I also like to add a little bit of egg mixture to the flour ahead of time to get that extra crispy bits .
This young lady belongs on TV. What a natural she is in front of the camera!
It's not just the daughter. It's the whole family. Good job guys.
My favorite little chef making one of my favorite dishes. Great job Atlanta.
This family is so cute. They are a beautiful family.
That is the thickest chicken fried steak I have ever seen in my life. Typically, the slices of steak are much thinner and the chicken coating is thicker and it is fried until crispy and light brown. The thick, white gravy is heavily seasoned with pepper. Good job with this first attempt !!!! =) This is something to put on your checklist to try in America.
"The chicken coating??" 🤣
I assume you mean the "breading" (egg wash & flour / dry ingredients mixture, etc.)? :P Nobody "coats" a steak in "chicken."
@@MGmirkin The _fried chicken_ coating. :P
Lol! My thoughts exactly.
Atlanta does recipe videos a hundred times better than the “professionals.”
Seriously…
She gets right to the point and explains the ingredients and steps better than ANYONE!
She is a PLEASURE to watch!
(Greetings from South Florida.)
I have to agree with you, she is so professional when she's doing her Atlanta cooking show.
I have been enjoying it a lot and I can't wait until they get to Wisconsin.
Great job Atlanta!! You have a cooking show in your future for sure.
not a fan of her style, but I do agree she's a great cook for her age.
what professionals are you watching? lol
*_for her age,_* she is demonstrating some solid kitchen skills.
Hey from Texas! The only thing I do different is tenderize the steaks and marinate them in buttermilk/salt/pepper before you coat and fry them. A meat tenderizer looks like a spiky hammer and you just smash the heck out of it, both sides. It makes it a lot easier to cut and eat.
Awesome job it looks delicious!
The stress of the day just fades away taking out your frustrations with a kitchen mallet! 🤣
The back of a chef's knife works too
Yup, I’m from Texas too. My mom makes them paper thin.
yeah was thinking looks thick for chicken fried steak!
The true test of perfection is if you can cut the steak with a fork.
Such a good video! I live in Arkansas and will say that chicken fried steak is important. Please note that chicken fried steak is basically 'common food'. It is what you make on the regular if you can't afford real quality steak. That's why many of the posters below are talking about 'tenderized' or "pounding' the meat. That's because we use a very interior cut of beef to make the steak. Restaurants play a very fine balancing act between quantity and quality with 'chicken fried steaks'. Love that the daughter commanded this video and absolutely killed it.
Mom was not messing around..I can tell she thoroughly enjoyed that meal.. Well done Atlanta 👍🏾😎
She was like...screw recordin' im eatin!
i never really thought of Chicken Fried Steak as "fancy", but it can be an involved process. around here,, CFS is considered "working man's food". hearty, filling, and comforting. and if made by an accomplished cook, it's truly an artistic wonder to behold. even at your age, this southern grandpa is very impressed by your kitchen skills. and i've been helping/cooking in kitchens for 70 years.
My guess is "fancy" is just more steps involved in the cooking process. ;)
As an American, i think that we often feel "fancy," when eating a foreign food that we've never tried before. When i was a kid, i thought spaghetti was fancy. Either way, it's fun. Maybe that's what she means.
maybe she meant complicated instead of fancy.
Well, it really was a “fancy” cut of meat, not one we commonly use, so I give you an “A”. Plus extra credit for cooking a complete meal!
What Deanna says. I'm from Texas, where we also take chicken fried steak pretty seriously. Pound the steak to tenderize also. And don't skimp on the cream gravy! Mashed potatoes are better with corn (and it's perfectly fine, even encouraged, to mix your corn and mashed potatoes and gravy.) Now I live in Pennsylvania, where they incorrectly call this country fried steak, and I sure miss having a real honest to god chicken fried steak. One of my favorite things!
No, country fried steak is also correct.
We call it country fried steak here in Illinois as well😅
I have always known it as chicken fried steak with country gravy here in Oregon but my mom's family from Michigan and Texas and I learned how cook it from her and its name. But I never made it with a regular steak always cube steak thin and tenderized most of the time I buy the steaks all ready tenderized I just have to bread it and flatten it out to fry it up crispy in oil with little butter.
😂😂😂 its crazy too how seriously we do take it. But its always good.
I'm in Western PA and we call it chicken fried steak. I think I have heard it both ways.
Oklahoman born and raised. Saw Atlanta with a dish, saw the OK state flag. Opened immediately!
The basic reasoning behind the name is the steak is coated and fried much like "fried chicken" hence, "chicken fried" steak.
Yes, fried in the style of fried chicken.
I am Oklahoma, thank you for trying our state meal. I know you saw the other suggestions, so I won’t said anything about that. I love that you are always adventurous with your cooking.
A little trick to remember, to keep your food from sticking in the pan:
“Hot pan, cold oil, food won’t stick.” Heat your pan first, then add your oil. It works!
Love all the videos❤️
Did you learn this from Jeff Smith too? 😃
@@SwtTeaLdy , I believe it was! Lol Funny, what sticks with you.
That works for sauteed or pan sear. Not for something that is a shallow or deep fry. Unfortunately these steaks were way too thick for this recipe but I love her enthusiasm and presentation, as a chef this is how you learn, by getting in a kitchen and trying.
You used to watch "The Frugal Gourmet", Jeff Smith...like I did...I can tell. :-)
? Does it really matter? NO! The key to no stick is hot pan hot oil and items being cooked brought up to near or at room temperature in general. However, with breaded items, it does not matter! The key is to keep the items moving in the pan for pan frying until the food temperature rises above 130°F or 54°C
Girl, I am SO impressed at your cooking skills. I am a lifelong Mississippian and I must admit I wasn't brave enough to attempt this meal until I was a married adult. 😄 You are amazing! Keep it up! 👏 By the way, this meal is extremely popular all throughout the South. I never knew it was an Oklahoma/Texas thing. We all love it!
I am petty sure it's popular in the North, too. It's just that good!!
Chicken Fried Steak is usually how they cook cheaper cuts and cube steak. You'd beat the steak with a mallet to make it tender. The whole flavor is in the seasoning/breading and the gravy. It's considered 'country' but very good. Your steaks seemed a little 'nicer' than the steak meat I'd use, but I'm glad you liked it.
We pan fry it.
@@jakesbel8237Yes...it is pan fried.
This is amazing, i love the parents giving their children inspiration to try cooking and from other countries. Everything about this is so great
Atlanta has mad cooking skills. I love watching her make food. Good job kiddo!
I live in Oklahoma. Its flour, salt and pepper. 3 eggs and milk. Buttermilk makes them sour. Pound out cube steaks until about 1/4 inch thick. Dredge in flour, then milk mixture, then flour mixture again. Fry in a skillet. With oil
Mashed potatoes
Boil 4-5 large potatoes cut up into large pieces. Until soft. Pour out water and mash, add 1/2 stick butter, salt and pepper add a drizzle of milk.
My mom used round steak that had been tenderized for chicken fried steak. She would also cut the steak into short strips before battering & frying, so we had chicken fried steak fingers. They were so good.
Yes! I am from OK and my mom made steak fingers just like that. It was so good.
Keep it up Atlanta, I hope your not getting burnt out on cooking. You shure are a natural at it and fun to watch, im proud of you kiddo.
I'm from Oklahoma. Hope you all enjoyed!
I am impressed Little Lady. Good job!!!! You Rock!
Well done, Atlanta! Cooking a new recipe for the whole family can be tricky but you "nailed it"! Everything was perfect.
I use cube steaks for my chicken fried steak. I also like to double dip into the egg and then flour for an even more crunchy outer crust. Fried okra and creamed corn are great side dishes to go along. Good job, Atlanta!
Two thumbs up for fried okra. I grew up in southern Missouri and fried okra was it's own food group. Living in Indiana now and folks here are likely to turn their noses up to it.
@@drakemiller2617 Do you have a good recipe for fried okra? I’m living in Europe now, where fried okra is even rarer than it was in most of USA, and I miss it..
@@tookitogo chop the okra up into 3/8 to 1/2 inch discs, put a couple of tablespoons of bacon grease in a a medium hot skillet...(I use cast iron but it does turn the okra dark. Stainless or enameled is recommended.)...Add salt and pepper, a bit of garlic and onion powder, and some cayenne powder to your liking. Cook the okra until you start seeing slime strings form, which can take a few seconds to a few minutes. Sprinkle cornmeal over the top until it looks like you have enough to coat the okra and absorb the juice and grease. I don't measure a anything so you'll have to go with your gut. I like the crunchy crumbs so I add enough to make plenty without making it completely dry. Add a bit more of your spices again to add flavor to the meal. Cook and stir regularly until the the corn meal browns and gets crispy. The final result will look like cooked okra with some crunchy bits stuck to it and lots of crunchy bits in between. It won't look like the coated stuff you can find frozen and pre-breaded in the grocery store but it tastes a lot better. Throw it on a plate and enjoy. I sometimes drizzle the pile with a bit of vinegar, Louisiana Hot Sauce, or pour on white gravy or do two or all three depending on your mood. Have fun and enjoy. You'll make my Grandma proud since she's the one who taught me.
This will make about a pound of okra and you may need to add more bacon grease if you don't feel like its enough.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken-fried steak.
I've never seen a full on steak used before 😂
Another added fact to the Land Grab in Oklahoma is that there were 2 types of people tagged with nicknames. As it is they are represented as the 2 mascots of the OU (University of Oklahoma) football team called Boomer and Sooner. Sooners were as you said, those who acquired their spot of land before the official start of the race. Boomers were labeled after the people of 'jumped the gun' and started over the starting point before the gun was fired, which is how the Land Grab started, an actual race like in any racing sport. So when you see an OU football game and you see the wagon being pulled by 2 ponies/horses And the 2 people dressed as costumed horses they're named Boomer and Sooner. But the University of Oklahoma are known as the "Sooners"! Also, if you can hear the crowd chanting sometimes, you will hear them yelling 'Boomer'......'Sooner', and sometimes it will be from different sides of the stadium being yelled back and forth.
And when it comes to Rivalry games (which most people don't know what a TRUE rivalry is anymore because the sporting industry has made it more about lining their pockets instead of historical significance), a true rival has some sort of historic meaning/context between the States outside of the sport. For the OU/Texas rivalry they play in the 'Red River Rivalry' (which is now the Red River Shootout, and the last word has changed to other things that the media deemed catchy.). The reason for this is because the 2 States are separated by the Red River. The problem is is that the river Actually changes position from time to time, so there are literal land disputes between the 2 States. The last time I heard there was a change in the border line was in 2004 and George Bush (the President at the time, and an Alum of Texas A&M) gave land to Oklahoma.
It's these types of MEANINGFUL reasons that make TRUE rivalries in sports. It's why Ohio State University and The University of Michigan have such a big rivalry. They fight/(fought) over a city that both had claimed in the past that was on the border but in both States.
Sorry, I just kind of went off on a tangent. 😂.
So yeah, now you know why OU are referred to as the Sooners. And the State of Oklahoma is nicknamed The Sooner State.
I'm just glad to see kids learning to cook. Not taught enough and it's absolutely necessary.
I was raised in Oklahoma and spent many years of my life in various areas of the state. I LOVE chicken fried steak (called that because it is steak that is fried like chicken) and you can used cubed steak, which is steak that has already been tenderized, or we beat it with a tenderizer - a mallet with little spikes in it. CFS always has WHITE cream gravy but the meat also makes a killer sandwich. CFS , mashed potatoes and gravy, and green string beans was my father’s absolute favorite meal.
Onion burgers are a good Oklahoma food as well. They are becoming pretty popular across the US after being featured on various national food shows, but had its roots in Oklahoma during the Great Depression.
The Hamburger Inn in Ardmore, OK has the best fried onion burgers! It opened in 1938. It has changed ownership a few times, but the menu is the same. Great breakfast and lunches!!
@@TBerryhillOK Sure wish the prices were the same, but there we are. 😁😉
Mmmmn onion burgers
Oklahoma onion burgers are my new favorite style of burgers.
Okie here, love to you all!
Im glad my state is getting recognition on the world stage!! You guys need to come and try our onion burgers.....oh my dog they are awesome 🤤🤤
Must have gravy with chicken fried steak.
Born and raised in Oklahoma (64 years) and you little cutie are in for a treat!!!! Love from the Sooner State ❤️🤍❤️
The irony about Texas barbecue is that even though we're known for it, it's not our state food. For some reason, chili is the state food of Texas. We do love our chili, but not nearly as much as we love our barbecue and Tex-Mex.
I was born in Oklahoma. Chicken Fried Steak is my very favorite. With white cream gravy of course. I want some right now. So glad you got to experience Oklahoma's fav meal! Next time try tenderized cube steak. That's the original way to make it. Yum! Oh...I've Never had broccoli with it. Dont know who told you that was a part of it. Never heard that added. Usually corn and hot yeast rolls are on the menu. Or fried okra. Peach cobbler for dessert with Blue Bell vanilla ice cream.
You are making my mouth water! Haven't had peach cobbler and ice cream in so long! 😋
I’m Texan and I approve this message 😊
You folks are so awesome,amazing,lovely,kind,thoughtful,adventurous, and smart. I just really enjoy all your videos. Thanks for that! I truly feel like your my family!
Your so talented cooking. Anyway my nana used to make hers with really thin steak. Only an inch or so and she would fri it crispy in a cast iron skillet before she made the gravy
Agree with most below. Never seen CFS made with a thick steak? It's usually cube(d) steak or beef/veal pounded very flat to just 8-10mm high. The original is based on Germans/Austrians moving to OK and TX and missing their native Wiener schnitzel. Since veal was uncommon in the US (then) they just used the local beef and pounded it tender and very, very flat. The American gravy/sauce is very similar to Rahmschnitzel which adds a cream sauce with or without mushrooms. Italians have a version called veal alla Milanes.
At this point in my life I never say 'never'. My husband loves veal parmigiana. We went to an Italian-American restaurant when we went on a vacation and he order the dish. It was the thickest, most tender and most wonderful veal parmigiana that either of us had ever enjoyed. I was in awe of the thick cut working out so well that our waiter took note. He did say that the restaurant had access to some of the best butchers in NYC and the chef was experienced.
I'd like to imagine that maybe someday Atlanta will be such a chef.
@@lilliputlittle I've never seen it. Maybe you have. Veal Parm or Chicken parm is not authentic native Italian and it's American-Italian. People in country never put cheese on fried meats
I'm aware of schnitzel. Cubed steak is generally a tough cut - round steaks are the general cut of meat used. Tough but flavorful - less expensive cuts that are mechanically tenderized.
And, yes, I know that American parmigiana as we Americans think of it is Italian-American dish as is "Spaghetti and Meatballs".
In the states, a tenderized cube steak is the "go to" for chicken fried steak for it's tenderness and ease of digestion. It happens to be one of my favorite meals, along with biscuits and gravy (which you have tried) and beef stroganoff (yummy and easy to make)
You're speaking my language! Yum!!
The only thing is that isn't cubed steak and can be really tough. You guys might not have cubed steak in New Zealand but it's a staple in American grocery stores in the meat isle. Cubed steak has been run through a cuber / tenderizer machine before you cook it. It flattens the steaks out and cubes it.
Cubed steak is only done so because it's done on a cut of beef that is typically much tougher and doesn't contain much fat. The steaks she used look to be more prime cuts, so it probably wasn't that tough, but did probably still affect the experience.
That little girl is as smart as they come. What a sweet family.
Loved watching the video! This Filipino Okie would love to see you guys visit Oklahoma. Would love to show you around the OKC area!
Next time ask your butcher to cut the steak thinner (about half the thickness you used) and tenderize it for you. If not that just be sure to use the thinner steaks and tenderize it at home with a mallet. The results will be better, but good first attempt! Most people have learned to make this from a parent so you did great doing it on your own!
This is one of my favorite comfort meals. You eat this when you don't care about calories 😅
Great job Atlanta but usually the steaks are a lot thinner than that, I noticed you didn't tenderize the meat? That's usually how it's done before breading and frying it lol.
Oklahoma is a Choctaw Indian word that means “red people.” It is derived from the words for people (okla) and red (humma).
And definitely use a cubed steak. Try it on a bun. With lettuce, tomato, onion, and some mayonnaise. Serve with fries and that white gravy. Fries are delicious when dipped in the gravy.
Love this family! She is a natural on screen.
Atlanta’s gonna make a fabulous chef when she begins her career, given that’s something she might want to do.
Usually it is flattened first by pounding to make it tenderer, but that looked good.
Ya'll got yourself the next big food network personality! Thanks for being a great wholesome channel for us.
Nice job. I'm a lifelong Oklahoma resident, or Okie as we call ourselves, and you're getting a good taste of country cooking there. Many places here have great Chicken fried steak, but perhaps the most famous is Cattlemen's Steakhouse in the Stockyards of Oklahoma City. Presidents have eaten there. 👏🏆
Ok the reaction to it not being chicken is absolutely adorable! You're a lovely family and I think this is an amazing series!
These Atlanta's Kitchen episodes are so great.
I admit I was looking for Denzel to sneak in; it's so funny. I'm glad for the explanation at the end.
I just want to thank you guys for always making me smile and laugh! You are very dear to so many people around the world.❤🧡💛💚💙💜
Texas girl here and Chicken Fried Steak is very popular here with high expectations still. BBQ and CFS are held to high standards here. In fact, one if my fave restaurants to get CFS from is a BBQ restaurant!! Lol!! I typically order mine with mashed potatoes or a baked potato with fried okra! Yum!! When you come to the USA, you will definitely have to try it here. Wherever you decide to try it, just ask the locals where the best place to go is. Glad y'all liked it though. 💕
It does seem like BBQ joints (not chains, like Smoky Mo's) make good CFS, as well as little local cafes and diners. Forget Denny's or IHOP for CFS. Theirs are prefab and are not fab at all! 😂
I'm from Oklahoma and I definitely love me some chicken fried steak. There's a place called "Tally's Cafe" in my home city that at one time was considered to serve the best chicken fried steak in the state. Won awards and stuff for it. I ate there about a year ago and it was utter crap. Mostly just breading. A place I used to work at was real close to a small restaurant called "Christy's", now their chicken fried steak was absolutely amazing. Used to eat there several times a week for lunch. Haven't eaten there in a while though so they may not be so great now. Back before my kids grew up I used to make it myself, the family always knew when I was making it because I'd beat my meat ferociously (stupid joke, ignore it). But seriously I'd pound it flat and the only thing that would hold it together was my breading mix but the family LOVED it.
Y’all are adorable! Chicken fried steak is a very popular dish in our part of the country, Tennessee, in my case but Oklahoma has some very nice people. There are many native Americans there and they are good folks. I had software customers there in the Motorcycle Dealer industry. They had Kawasaki and Suzuki dealerships in Lawton,OK, home of Fort Sill where we train for artillery ops, and in Wichita Falls, TX. I use olive oil when I fry food, which isn’t a lot, except eggs. Your cooking looks delicious! I’d love to visit your beautiful country some day. Perhaps next time we visit Thailand 🇹🇭, where my wife is from.
Now subscribed and look forward to more content from your channel. Cheers! 🇺🇸 🇳🇿
Pretty popular in Arkansas too. Like most have stated, cheap thin steak works just as good. Very impressive work!
We need more of these cooking videos she has a future in the culinary industry looks amazing
Considering you had no way to know what kind of steak to get, this looked phenomenal! But when you get to the U.S., if you're in Oklahoma or anywhere in the south, order chicken fried steak. I could see Denzel wasn't into it but he might like the usual U.S. version.
Also when you come to America skip "chain" restaurants, the one or two location places with good reviews have the best foods. My favorite chicken Fried steak is from the silver skillet in Tulsa, OK
@@Myers100684 I say try both types of restaurants!
I so so love watching this young lady cook.keep up the great content
Really enjoy all your cooking videos. This video appeared to be rushed. Showing the entire process from start to the finish would have been nice. Thanks for sharing
Atlanta will sure be a great chef with her own show one day ❤! Great job Atlanta ❤
I keep thinking she'd be great on a kids' baking show. Kinda like Kids' Baking Championship here in the US! She'd be a natural!
True story: friend was ordering chicken fried steak, boasting to us that she didn't eat red meat. Everyone at the table stared at her and tried to explain to her that it was beef covered with batter and flour as you use for fried chicken. At first, she thought we were playing a prank on her. Her face turned grey when she realized she realized she'd been eating beef all this time, and enjoying it. We felt bad, but she needed to know.
😂🤣 That’s hilarious
I wouldn't have told her, and let her keep eating it, laughing inside.
Ive seen it made woth chicken or steak
@@KamboCan629 if it's chicken, it's CHICKEN FRIED CHICKEN, not chicken fried STEAK.
@@KamboCan629 LOL, so what would you call using chicken in "Beef Stew"?
It's called chicken fried *STEAK* because it is a beef steak being fried up as if it were fried chicken,
You can't make chicken fried steak using chicken because then it would just be fried chicken, just like you can't make "beef stew" using chicken because then it would just be "chicken stew"
Next time try using a meat tenderizer mallet to "smash" the steak to a thinner consistency. Then bread and fry it. Over here we buy cubed steak and it is already tenderized like this. Other than that, it looked really good. Glad you got the white gravy correct. I see a lot of people trying to put all kinds of extra stuff in it like garlic (YUK)! It's a simple gravy with just the fat (or butter if you make it by itself) flour, milk, salt and pepper. And this gravy is wonderful served over green beans as well, which is what I normally have with my Chicken Fried Steak and mashed potatoes. :-)
I believe that the steaks they had were too thick to tenderize in that way to make a real difference.
Yep, green beans, or corn!
I was so excited to finally see Oklahoma featured in Atlanta's kitchen--& with a chicken fried steak!
One thing I like to do with my leftover oil is to make a drop biscuit dough & cook them in the oil with all the little bits left behind. So tasty!!
Food Network and the BBC have a lovely, food-passionate & up-&-coming Chef to add to their rosters…. Making great dishes for the masses! Cheers from Arkansas!
I’ve never seen a whole steak done that way before usually I use cube steak. But it looks like you guys enjoyed it, your meal looks fantastic.
The chicken fried steak at Texas Roadhouse is sirloin, not pounded thin, I was very surprised.
That is an interesting choice of steak for this recipe. Everything looked yummy. I might try it myself. Usually, in the southern part of the US, we use cube steak, as mentioned in the other comments. This is a mechanically beaten, tenderized piece of meat. If there is none available, you can choose another cut. I would make it thinner, beat it with a meat mallet or the back of a spoon, and soak it in buttermilk before breading. If you want a crunchy crust, do a second bread coating with a bit of milk mixed in the dry coating to make a few crumbs--not too much, though. This is how the fast food chicken places get those "crunchies" on the batter. They also let the batter sit on the meat for about 10 minutes after each coating. A white country gravy is always a perfect compliment--yum! Throw in some southern greens and mashed potatoes for a fine Sunday dinner.
Atlanta, to get that thick coating, take your seasoned flour-covered steak, and go in successive order from the buttermilk/egg mixture, directly to the flour, then immediately into the pan of hot oil, for each individual steak.
[Steak --> seasoned flour --> buttermilk/egg mix --> seasoned flour --> fry, to golden brown (no oven) --> make white gravy --> plate steak(s), smother in gravy, serve, and enjoy]
(Note: Those nice, thick steaks are more suited to grilling, than to making Chicken Fried Steak. CFS is typically made with less expensive cuts of beef, such as a cube steak or some other inexpensive cut, pounded/tenderized into to roughly 1/2-inch thick steaks, which allows them to cook properly, without using an oven.)
I was Born and raised in a town called Altus Oklahoma Why we call it chicken fried steaks is becausr the coating is the same coating we coat chicken with and friy it like we fry chicken that's where chicken-fried steak got it's name good job on your cooking Atlanta
This is a great series and Im glad your sticking with it! I hope to see more of Atlanta's Kitchen.
Well done, Atlanta!! We have many restaurants with delicious chicken fried streak in Oregon. Steaks so tender they'll melt in your mouth and larger than your dinner plate!
A few simple changes could bump up your experience of chicken fried steak. I prefer sausage gravy, same kind as buttermilk biscuits and gravy. Always pound the steak until it is super tebderized. You can dip from eggs to flour, eggs again, flour again, several times until it's thick enough. And garlic mashed potatoes using cream instead of milk, and extra butter. Melted cheese sauce on the broccoli. Smokey paprika.
I'v made mine that way before I was so confused when I seen a regular steak but then I thought they probably never seen cubed steak like we eat it here.
Sausage gravy on chicken fried steak is an atrocity! Lol.
As a native Oklahoman I 100% do not go back to a restaurant if they use sausage gravy for their chicken fried steak.
I also refuse to eat anywhere that calls it "country fried steak".
@@Jeffrey_troutman Starting a 6-month job in The Baton Rouge,, I poked my head in the break room and asked for the best food intown, and they all look at me with silent black stares. Finally someone said "Any of them?" They were so right! But, here in the great Northwest I have to drive a half hour to any restaurant, and 2 house to any place with chicken fried steak. I know I'm settling in comparison with OK standards, but your state's worst gravy is better than our best. Biscuits and gravy is the only gravy they offer, and it goes on everything. So, when I find a decent version, I drive far to get it. The sausage eases my suffering about being so far from any really great food. But, otherwise, I completely agree! And, you are so right... lol... they totally call it "Country Fried"!
@@Jeffrey_troutman 100 Steak has brown chicken gets white. Just like wine red for red meat white for white meat.
@@Jeffrey_troutmanIn my area it's Country fried steak (using beef) & Chicken fried steak (using chicken). My favorite is the beef one. I find it aggravating to ask is it beef or chicken meat (at restaurants). And at the stores (for already made for no time for homemade days) the packaged labeled Country or Chicken makes it easier & faster to get what you want.
Great first attempt! Always fun trying out new and different recipes in the kitchen and learning what to try next time 🤗
4:50 ALWAYS wash your items before placing them onto your clean cutting board. Vegetables are notoriously dirty. You should also wash off all poultry and pork you wish to cook (and pat dry) and it doesn't hurt to do the same for other meats unless you actually watched the butcher/etc package it.
I know when things are super tasty when, all you guys get quiet for a lil minute after the first bite. Lol. 😂🤣
I am, so glad for you all!
Yes. As a native Oklahoman, I can tell you that just about everywhere here has chicken fried steak. It’s definitely one of my favorites. It is usually a thinner cubed steak and is actually deep fried instead of an oven. But yours looked SO good! 🤤
It's so crazy how different regions make specific foods better than others in the US. I'm from the midwest and have had chicken fried steak so many times and it's always been wonderful. Then last year I went to a little greasy spoon diner in Tulsa, got the chicken fried steak, and it completely changed my perspective on the dish. How is it THAT much better there? lol It was so good that it actually ruined it for me locally -- I need to take another trip back to OK.
@chris vuletich I'm from Oklahoma and had CFS in Indiana once. Definitely not the same.
So weird watching you guys talk about my state. Especially when there are far more interesting states/foods, but I am really glad you all enjoyed the chicken fried steak. Much love ♥
As a Texan, rivals with OK 😉, there is no food that beats a good chicken fried steak, hands down.
Kudos to OK for giving this to the world!
While Chicken Fried Steak is our states official meal (and darned tasty!), I think an Onion Burger would be more closely tied to Oklahoma's history.
I live in indiana and we have this too, especially at an amish style diner. Now I wanna go order one... 😆
As a Texan, I'm jealous of the Oklahoma Onion Burger 🥲
@@Perseca They are good aren't they!
Ribeye is a high end cut of steak for chicken fried steak, but I'm sure it was delicious! 😋😋😋Same advice as others have given you, it's all about the cream gravy for the steak and mash. American biscuits would go nicely with it as well, that's a Southern tradition! 😁😁
When you come to Oklahoma you have to go to the town Medicine Park, OK and eat a chicken fried steak at The Old Plantation restaurant. In my opinion it’s the best in Oklahoma…. And I’ve had hundreds throughout my home state. I judge a restaurant based on their chicken fried steak.
3:16. There were no directions to pound the steak flat? That's interesting. Traditional chicken fried steak is the thinness of a chicken cutlet or look-up a picture of Wiener Schnitzel (German dish that always reminds me of how chicken fried steak is made).
I really like chicken fried steak. The first time I had it was in a restaurant in Los Angeles, Chinatown, 1960's. That looks sooooo good!
Like others have said, the type of steak Atlanta used was not what we typically use in the US. We have "cube steak" which is pre-tenderized top or bottom round (from near the rump of the cow). This is usually pounded thin and then coated with the seasoned flour and egg mixture. It is one of my favorite things for breakfast with eggs and home fried potatoes. In fact, I'm meeting my son in about an hour for breakfast and my hankering for chicken fried steak is now on high!
Nice episode.
And since it’s not chicken we call it country fried steak.
Chicken Fried Steak is actually very popular all over the South and and Midwest. I’ve never heard anyone argue over where it originated but Texas and Oklahoma have a natural rival with each other especially in college sports. I’m from TN but I have relatives in both of those states. The rivalry can get pretty fierce at times. 😂
Yup
I'm a Texas Native & have lived in Oklahoma for around 6 months. You're so right Texas & Oklahoma are rival states when it comes to just about everything IMO lol. I love both states. I currently live in Arizona USA. I will say Texas does the best BBQ & as for Chicken Fried Steaks. That belongs to Texas. Sorry Oklahoma but your not getting our CFS.
Oklahoma was part of Texas until we kicked them out. They have never gotten over Texas rejecting them.
The only thing we are rivals in is football. Otherwise we are like Texas' little sister.
Fun fact. Do you know why northern Texas is so windy? Because Oklahoma blows.... Yes, I'm a Texan lol
When I brought my family to Texas (from California), I took them to Lufkin Texas and got them Chicken Fried Steak. Your plates in your video would not even hold the steak. It was so big that it really surprised my stepsons. The steak and potatoes were smothered in gravy and was the best that they had ever had.
I enjoy your program, you have a wonderful family.
I'm a native Texan living in Oklahoma and there is plenty of rivalry between the two states. Good call for the Texas BBQ and for Oklahoma the Chicken Fried Steak is a good choice as well. When I travel across the country I like to compare the chicken fried steak in different locations. Texas and Oklahoma have it nailed to perfection. There is a small west texas town called Lamesa, Texas that is home to the Chicken Fried Steak Festival. I always grew up being told that is where it first came into creation. Instead of the broccoli, I prefer fried okra.
Texan here. That looks like an amazing first try at chicken fried steak. The gravy looks perfect even for a pro. And though it was invented in Texas, I’d trust eating it from anywhere in the South.
I love her soooo much she is not spoiled like lots of American teens she is actually working for her views and videos along with her family she is being raised right!!❤
I would adopt her...she is such a sweetie and so smart.
it's wonderful to see a young person knowing how to cook and follow a recipe. that essential skill is sorely lacking in youth these days.
I’m born and raised in Texas and have had soooo many chicken fried steaks. I grew up in Houston and once drove to Navasota because I heard the city cafe had a great one. Currently live in Waxahachie Texas, there is a place nearby called Rocket Cafe. They have an epic chicken fried steak. When done properly, it is a sight and flavor to behold! The gravy is a deal breaker, if your gravy game isn’t on point then everything else suffers.
Atlanta, sweetie, the original purpose of Chicken/Country Fried Steak was a way of making cheap cuts of meat flavorful. Something like a cube steak would be BEATEN FLAT with a meat tenderizer. This broke down the "stringiness" of the cheap meat. THEN it was double dipped and fried.
I pound my steaks.. it makes it thinner and more tender... those were some very nice and THICK steaks.. way to thick in my opinion.. but good for you sweety to try to do this all by yourself. You did so well in front of the camera!!
First time I am early. 😂 This is such a delicious meal and a nap is likely in your future after it. 😂 Also this is a meal you can have for breakfast as it pairs well with eggs. Now they need to try country fried steak! Love watching your episodes! Much love to you and your family! Ps loved seeing Denny at the end there as I did miss him stealing something. 😂
What's the difference between country fried steak and chicken fried steak? I thought they were the same thing.
US Air Force Veterans wife here. We grew up in Northern California, and retired to Montana. We also LOVE our chicken fried steak. We used cubed steak and occasionally we use venison. OMG... it is delicious. We LOVE it.
I think you did it perfectly. Especially impressive was the taupe colored gravy. This is the path of true Southern American "white" gravy. When preparing your next round of Biscuits and Gravy, remember this toasted flour color for your gravy there as well. Regarding the comment on how it was typically tenderized with a mallet as good cuts of meat in Oklahoma became hard to find during the Dust Bowl during the Depression through the WWII. Excellent work.
Yes being born and living in Oklahoma and traveling through most of our states I can say the best chicken fried steaks are usually found in the southern states as others have said the fried onion burger is more of our state food as was made in Oklahoma but there are so many good southern foods hope y’all enjoyed
Hello I live in Oklahoma!!! Thank you so much for sharing this!!!