Extra-crunchy chicken-fried steak with creamy gravy from The Food Lab: Better Home Cooking Through Science (page 873) by J. Kenji López-Alt

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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

  • Ishie1013 on October 28, 2024

    Excellent CFS recipe that comes together nicely and had my dining companion licking the plate. I added the recommended sausage for true decadence, and while my arteries will never recover, it was worth the five years this dish likely took off my life.

  • Rinshin on September 03, 2021

    This recipe has some elements of Cooks Country version using flour, cornstarch, and baking powder as well recipe by Grady Spears using buttermilk. I rate all three producing excellent CFS. But, If all the positive parts can be combined, well, it will be an ultimate CFS. I did not use Kenji’s salt or spiciness proportion - it would have been too salty and spicy for us. Made excellent crispy coating using cubed steak that has been pounded further. I liked the addition of onion and garlic in cream gravy, but it was missing the extra umami factor of using chicken broth in Cooks Country. I added mushroom powder to coax more flavor out of gravy. Surprised Kenji did not add a drop or two of fish sauce. I plan to do that next time. Photo added.

  • taste24 on June 22, 2020

    This is my favorite fried chicken recipe - I cut chicken breast into strips and bread them that way for chicken tenders. I find if you don't let the chicken sit too long in the buttermilk mixture, it isn't as salty. Otherwise, the spice mixture is genius.

  • ellencooks on March 09, 2016

    I made these with cubed steaks. Definitely too salty but good texture and spices. Just need to cut down on the salt.

  • twoyolks on December 04, 2015

    The flavor of this was very good. It was also very crisp and crunchy. However, it was simply too salty. I'd cut back significantly on the salt next time.

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