Southern Comfort Food Saturday - Homemade Chicken Fried Steaks w/ Loaded Sausage Gravy Part 1.
Both the chicken fried steaks and the gravy are lengthy recipes so I've broken them up into two parts. Click here for my homegrown loaded sausage gravy post!
Finished product!
It was pretty busy in the kitchen and everything turned out good except for the fries. We won't talk about the fries... If you'd like to see a better example of how baked steak fries are supposed to look, check out my Steak and Mesquite Steak Fries post here.
Getting started.
So first things first, there's a couple of different cuts of meat you can use to make chicken fried steak. The two most popular types are cube steak and top sirloin. The latter of which is what we have here. Cube steak is by far quicker and easier to prep but I think the top sirloin comes out much more tender and flavorful.
It's time to beat your meat!
How can you have any pudding if you don't beat your meat? Sorry, Pink Floyd reference... While my friends were watching me prep the jokes just didn't stop. I hit the top sirloin with a rolling pin, making sure to smash out the meat in both directions. The main reason I'm using a bag is here is to contain the mess and keep my cutting board semi-clean for later. Notice how long the piece of meat is now? That tells you you're on the right path and it will make it that much easier to tenderize the meat later. 
TWO TICKETS TO MEAT MOUNTAIN!!!
Now that all the meat has been properly smashed out were going to tenderize the meat with this cool looking hammer! I think its just called a meat hammer, but whatever...
All smashed out.
Prepping for the fryer.
Back in the bag.
Rub a lub a dub a dub!
Don't forget to preheat your fryer!
Now comes the messy part...
Flour everywhere!
Frying it up!
First couple down, more to go.
Best breakfast leftovers ever!
Mhmm... loaded homemade sausage gravy. You cant have a chicken fried steak without some good southern style sausage gravy. Recipe / pt. 2 posted here! Hope you all enjoyed and let me know if you have any questions!
Cheers,
Thank you for the detailed post.
I am sure it was tasty and you had fun while eating it.
Right now it is 2 PM and I haven't done my breakfast yet, so I must go and do that becuase after seeing this now I feel more hungry Lol
2pm? I've been there. Probably the worst thing to look at is a ton of good food when you're hungry :-)
Aww that's a really nice post, I like you recipe and going to make it right now, hope so I make it tastefully, well keep it up and I will waiting for your next post, thanks for sharing with us, Thank you.
Thank for the kind words an let me know how it turns out! Feel free to let me know if you have any questions.
I guess it was so tasty and delicious one. hmmmm
It's hard to take pictures when you're hungry!
hahha lol" it's better to taste it alone before you have taken any caption of this delicious food. you're right iwas at the same status like your hahaha because of excitement to post it .never mind if we are hungry or not!
Well.. I'm currently eating while writing this so.. lol
Need some drinks? try one of the drinks that full of nutrients. like my own version of carrots juice with yogurt + fresh eggs without sugar.
I've been wanting to try out recipes with fresh eggs for a while, ie homemade mayonnaise etc.. The only thing i'm worried about is the salmonella risk. I've heard fresh farmed eggs have lower incidences due to the shells not being washed.
Mayonnaise are full of cholesterol, i am just using egg yolk.
Yummi 😉😋
Glad you dig!
I Like It 😊🎵🎧
you post that recipe in very helpful way...... thanks for sharing keep it up @usernamerelevant
I'm glad you enjoy. I see a lot of food posts on here that do not offer recipe / ingredient clarification. I hope my step by step guide / progress pictures are helpful!
yeah exactly.... step by step and progress pictures really helpfull.... thanks for sharing
very very tasty food and i like it
Glad you dig!
yummyyy!!
https://goo.gl/43ikcJ
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Sausage gravy is defenitly my favourite!! Goes straight to the hipps, but hey, that's what they are there for, right? Nicely done, like always ;)
Thank you, and indeed. There's a couple of different ways to cut down on the fat when your making the roux, but it is tempting to go strait for heavy cream. FYI: I'll be posting the sausage gravy later today.