Potato Skin-Breaded Queso Balls Will Make All Other Apps Obsolete
AllGood Cafe executes chicken-fried steak with NASA-like mathematical exactness. The tenderloin steak, hand-pounded thin, is fried in peanut oil, which sheaths it in a crunchy armor. The scratch gravy (made from a stock of roasted chicken bones) is decadent, peppered with heart and rich homemade flavor that will give you palpitations. With green beans and a side of homemade mashed potatoes, it’s a sublime dish that tastes exactly of the state that you love.
There are so many joyous bullet points about the CFS at Tom’s Burgers & Grill. The fried crust is made of Ruffles potato chips. It’s one of seven secret ingredients (another teaser: the steak gets a buttermilk bath). Tom’s Burgers serves chicken-fried steak in three ways: the good old-fashioned way, with garlic, red mashed potatoes and Texas toast; between slices of buttered, toasted brioche; and for breakfast with two eggs, hash browns, and toast. The eponymous Tom says “we make them fresh every morning and sometimes again before the dinner rush.” Salty and crispier than your wildest CFS dreams, this has got to be one of the most unique CFSs in Texas.
This version of CFS is so crunchy that one bite will shatter glasses. The recent uptick in Dallas earthquakes has been mistakenly attributed to fracking. It’s not fracking, it’s the crunch of Ellen’s chicken-fried steak. Ellen’s is top round, dipped in seasoned flour (self-rising flour makes for fantastic crust here), and deep-fried. Get the creamy gravy served on the side. Mow through pieces, dipping your delicious wedges into gravy along the way, and you’ll experience Richter scale-registering happiness.
You know the power of Norma’s, a staple on Davis St for more than half a century. If chicken-fried steak is a superhero dish, then Norma’s version is Batman. It takes inside round steak cuts -- Norma’s confirms they run it through a tenderizer four times -- dipped in a mix of egg, milk, and flour spiked with hush-hush ingredients. It’s the original, punch-to-the-face good diner-style fried steak.
Carrollton (and other locations)
If you think of your plate like a clock, Babe’s chicken-fried steak spans 12 hours. This plate-sized, juicy, and fork-tender steak is a masterpiece. It’s a delicious slice of the moon. Babe’s superpower comes in the form of the crust. Few things crunch like the breading at Babe’s. You’ll feel the power of it from brain to feet. Juicy steak hides modestly in that fried crust; dip it in the gravy bowl for a dish that transcends space and time.
Very good things happen to the chicken-fried steak at Ozona. After a bath of buttermilk and flour seasoned with secret ingredients, Ozona has been known to put cutlets under the baskets in the deep frier. Queso sometimes is ladeled on top. The Travel Channel says Ozona’s CFS is the “stuff of legend,” and authority Robb Walsh featured it in his epic list of lovable CFS. Chicken-fried steak will always be the stuff of Texas legend.
The name of this Deep Ellum staple pretty much says everything. The towering pancake breakfasts, the chipotle turkey club lunches, the gravy-smothered chicken fried steak dinners -- it's all just really, really good. And with regular live country music acts and quirky mementos, like the colored paper cranes hanging form the ceiling and screen-printed art adorning every wall, taking a seat here is like getting a little slice of Austin without the three-hour drive.
No matter how good the burgers and breakfast are, no '50s-style diner franchise can come close to the real, family-owned thing. Tom's Burgers & Grill is just that -- a slick, metallic structure with booths and burgers that look they came straight out of 'Happy Days.' Once the breakfast rush is over and the short-order cooks can stop whipping up plate after plate of eggs and hash browns, the real fun begins -- with the burgers. With new creations every month, Tom's likes to get creative with heaps of mac & cheese, chili, onion rings, and the like.
Designed by a Butcher Shop Steakhouse and Mercury Grill vet, Ellen's Southern Kitchen is where real Southern cooking meets a little bit of Downtown Dallas' high-class flair. The blue-gray paint and vintage patterned wallpaper set just the right tone for fluffy flapjacks with dainty dustings of powdered sugar, buttermilk chicken fried steaks with a crunch loud enough to burst ear drums, and slow-cooker pot roasts just like your mom's (we promise not to tell her).
Norma's has been slinging old-school country fare and diner staples across Oak Cliff since 1956. Right down to its red leather booths, it hasn't changed all that much, but it really hasn't needed to -- the sweet embrace of authentic Texan comfort food need not be altered, including the crunch of chicken fried steak (before you've soaked it with the entire bowl of gravy you've been given on the side) and the ever-famous Mile-High Cream Pies.
This literal brick barn is a sight for sore eyes in Dallas' swanky Frisco suburb. The vintage tractors and mounted longhorns might not make for a believable fried chicken restaurant, but the quake-inducing crunch of the buttermilk coating on Babe's soft and tender chicken will assure you you're in the right spot, as will a hefty side of biscuits and gravy. And maybe a meringue pie for desert, if you brought your loose pants.
Just across 75 from the SMU Campus lies the best place to drink outside in the Dallas heat at risk of a bad hair day or sweat-soaked shirt. The green, light-bulb-lined patio out back is first choice for the dinner crowd, who chow down on endless shared platter of chicken fingers, burgers, and tacos once the sun's retired for the day and things start to cool down. And it wouldn't be an outdoor outing without a round of icy margaritas and frosty domestic drafts, either.