Hubbard, my husband, is the maker of great chicken fried steaks. I never order chicken fried steak when I dine out. I’m afraid. Afraid I’ll get some grade-school cafeteria meat patty. Afraid of huge fluffly crusts that have only the vaguest attachment to the meat. I want no gristle. Hub likes to make chicken fried steak. In fact, he likes to make it for other people so much he’s made it for Bill Addison, the former food critic for Dallas Morning News. Last Saturday night, Steven Doyle of CraveDFW.com.
Yes, I’m bragging on my husband. And the fun of having a good stand-by meal that you can feed your friends. Strangers love chicken fried steak, too. We make ours with a Paul Prudhomme gravy. In his book, “Chef Paul Prudhomme’s Seasoned America”, Chef does his take on traditional American food. You know, Cuban Stew and Oklahoma Honey Wings? That kind of American food. We fell in love with the spicy gravy from that book’s Chicken Fried Steak recipe.
Think about it. When was the last you time you had a homemade chicken fried steak? With charro beans and mashed potatoes and gravy? Homemade bread on the side. Butter. Tell me that’s not good.