We've loved chicken fried steak since our days eating at Luby's Cafeteria after church on Sundays. A good chicken fried steak, mashed potatoes and green beans with gravy is probably the perfect meal as defined by John. Even better, because we dry age our beef for an extended period, our cubed steak turns out even more tender.
During the last few years, we've learned a bit about making the perfect chicken fried steak. Three changes I've made that have made a huge difference:
1. Hot Sauce...adding a few shakes of hot sauce- i.e. Franks or Cholula brand to your egg and buttermilk (or regular milk) mixture. This just adds a richness to the flavor. Yum!
2. Buttermilk... I've started using buttermilk in my milk and egg (plus hot sauce) mixture.
3. Don't crowd your pan! This one I just learned at age 40 but two steaks at a time max in our 10 inch cast iron. It's magic how much better everything works. Just trust me on this.
Anyhow, sometimes the guys want steak fingers. I use the exact same recipe and method but cut the steaks into strips before we get started. Perfection.