By Harriet Dawson
It doesn’t look so great. In fact, it looks rather bland. But ask those who circle it on their menus, and “Chicken Fried Steak” is one of their favorite meals! WHY? This reporter just had to find out…and as usual, everyone has a story.
Linda Thomas always had it growing up in Ohio. She loved the way her grandma made it with lots of pepper. She loves the white gravy the most!
Jim Mulvany first had it 60 years ago at a roadside restaurant in Texas. He thought it tasted good and loved the gravy and everything that went with it.
“My mom would have made this!” was Dennis Dupre’s comment after having Chicken Fried Steak for the first time on May 5, 2025. Although he thought it had too much pepper, he definitely liked it.
His wife, Nancy, also had it for the first time on May 5. She liked the ratio of coating to meat and loved the coating the most…it made her think of fried chicken.
Mary Stewart, surprisingly, was very descriptive when asked when she first had Chicken Fried Steak. Her first experience took place on an offshore drilling rig during a trip to Corpus Christi, Texas, with her dad. “It was ENOR-MOUS!” (One might ask, “What isn’t enormous in Texas?”) However, Mary is not a fan. She liked it but didn’t love it…she thought it was too chewy.
Walt Klein, who wolfed his down in record time, says, “This is NOT Yankee Food!” He had his first taste of Chicken Fried Steak in Alabama while stationed there. “I thought I was going to starve! I’ve never had so much fried food.” As evidenced by his quick elimination of the dish, Walt has grown to love this “Southern” staple.
Anke Longest brought a German flair to her first taste of Chicken Fried Steak believing it tasted and looked a great deal like German “Schnitzel.” However, when it came to taste, she believed Schnitzel tasted the best!
Philip Cross may have been fed Chicken Fried Steak at birth…his sister was unavailable for comment. He can’t remember not having CFS and always had it on all holidays. He loves the crispy taste of the edges and the gravy is HEAVEN. Just talking about Chicken Fried Steak inspired him to write his original ODE dedicated to his love of CFS. (See the end of this article.)
Bob Street probably has sacrificed the most because of his love of Chicken Fried Steak. While in Kilmer, Texas in 1990, Bob and his wife, Pat, following a family reunion with Pat’s family that could not have been any more of a disaster, saw a family diner that featured Chicken Fried Steak. They ordered the featured meal and loved it! Their meal lasted longer than their stay at the reunion, which ended after 30 minutes. Feeling much better and being much happier, they got back in their car to go to Shreveport to catch their flight home. Even though they were delayed by a passing train that seemed to have no end, and missed their flight home, Pat came home and started making Chicken Fried Steak…and Bob (and Moses) still love it! So, was it the CFS or the train that caused them to miss their flight?
The winning quote of this research goes to Gerald Hoskins. Gerald appeared at the Chicken Fried Steak gathering and shared his understanding of the importance of this delicious creation. It was his understanding that it was in all marriage contracts that a wife had to make Chicken Fried Steak for her husband. He shared with pride that his wife has made it for him for 66 years…and they have been married for 66 years!!
WHAT IS THIS STUFF??? Is it magic? Is it hypnotic? Why does it cause people who normally, carefully evaluate the contents of the food they eat, to approach Chicken Fried Steak with a cult-like observance and relish every bite?
It was evident at this gathering on May 5 in the Corrotoman Room at RWC, no one knew what CFS really was. Gerald and Bob believed it to be “Minute Steak.” Philip said it was “Cubed Steak.” Mary, believing it was chewy, announced it was “Shoe Leather.” Linda was much kinder saying it was “Beef.” Dennis and Jim thought it was “Chopped Steak” and Walt shared it was probably “Hamburger.” Nancy believed it to be some type of “Cheap Steak,” while Anke suggested it was dark chicken meat chopped up.”
Mary, of CSGFOOD, went and got the Chicken Fried Steak box from the kitchen to settle the debate. She shared the meat, which was breaded and deep fried prior to being served on May 5, was “Sirloin.”
So, there you have it. A complete investigative report on Chicken Fried Steak at RWC. This reporter can’t deny the passion those who love it have for the dish even though they know so little about it. The color, or the lack thereof, bothers no one…they just want more gravy!
Amy Lewis, Director of Life Enrichment at RWC and organizer of the dinner event, was pleased with what she considered the RWC first Chicken Fried Steak Support Group Meeting. “You know the first step is admitting you have a problem.”
This reporter is going out for a salad. Enjoy the following “ode” while you have dinner:
WHAT?
An ODE to Chicken Fried Steak
By Philip Cross
Mercy me, what can that be?
It’s Chicken Fried Steak, can’t you see?
What’s that on it, looks like dirty snow?
It’s sawmill gravy, a recipe from long ago.
Is it chicken or is it steak, I have to
inquire?
If you were from the South, you’d only
admire.
We fry chicken in the north.
And steak too, I bet.
Put it together, it’s the best thing yet!
Reprinted with permission from “Our Neighborhoods” Summer 2025 edition.