Chicken-fried steak with sausage gravy from Saveur Magazine, Aug/Sep 2013 (#158): Special Issue: Best Comfort Food (page 74)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 21, 2014

    I have my favorite chicken-fried recipe, but I'm always on the lookout for one that may up my favorites. This one was not it. The meat was bland because nothing was done to it before dredging in the buttermilk mixture and into flour. Very little flavor. Also, the crust did not adhere too well on one side. The gravy was bland too.

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