In article >,
"Ophelia" > wrote:

> Is a 'chicken fried steak' one that is bread crumbed and fried like chicken?

Mine isn't. I use cube steak which is a tough cut of beef diamond-sliced
on both sides for tenderness and done by the butcher. You could beat
hell out of a round steak with a tenderizing hammer as well and cut into
portions, I suppose. What I cook is about a 3/8 inch thick piece of
meat.
I dredge it in flour, dip it in buttermilk, dredge in flour again and
cook over medium heat until the result is golden brown in a pan with oil
coming up to about a quarter of the steak. Make sure that the oil is hot
before placing the steak in the pan. I season the flour to my liking
with salt and pepper. Extra seasonings might be to your taste.
I use the drippings for white gravy and serve the gravy with mashed
potatoes and a vegetable. Cover both the steak and potatoes with gravy
before serving.
If done right, the dish can induce delight and a heart attack at the
same time. I haven't cooked close to the best chicken fried steak I ever
ate, but mine is pretty good.
If the method sounds something like pan fried chicken with all the
fixings but a different meat, it is. Another plus is that the cooking
time for the steak is much shorter, and there isn't nearly as much
repositioning of the meat involved until it's done. Over once till done.
Don't ever use a lid!

leo