This video is a demonstration by owner James White on how to make their famous Chicken Fried Steak. This is just a part of a larger 1/2 hour program on The Broken Spoke, South First Street Austin, Texas.
That's a good recipe for any business. You have a good product at a reasonable price and you treat people nice you're going to get people that are going to come back to you. If you get greedy and you treat people nasty when things get difficult that's when you're going to lose business.
Sir, I'm 60 yr old family from rural Kentucky, we like our CFS like yours, looks delicious, you are a good feller/good people, btw with us being Irish we always eat taters, mashed with the cream gravy with CFS! green, beans, corn, real cornbread & butter(no box jiffy junk) good eatins'
The easiest business model in the world: cold beer, good food, nice price, treat people with respect. This guy gets it. So many others don't and they fuck it up. I wish this restaurant all the success it deserves.
The Broken Spoke is a Texas Treasure and the live country music and ice cold beer can’t be beat and I have had the Chicken Fried Steak at the spoke and it is damn good and I was raised on it and the Spokes CFS is top shelf.
I was only living round the cornor from the broken spoke in Austin Texas I was nanny for Stevie Ray Vaughn keyboard player I always went to the broken spoke
In Australia we'd call that a Schnitty, usually made with veal. Chicken fried Chicken is a Chicken Schnitty. Looks like good eating at The Broken Spoke, perfect with a cold one.
Bye golly I would pay for a bowl of gravy for the fries too. A yeast roll or a grilled slice of Texas Toast and honey, would be the cherry on top!! Tks for sharin the video.
Yep buttermilk is the way to go! But I do know that every place you go somebody will make it a little bit different. And it's all still chicken fried steak!
my family's double dip was for chicken, but it might apply. Dredge through the buttermilk/egg/flour or flour/egg/flour mix, get it half cooked, so it's just starting to crisp, then dredge through the egg/flour mix again and drop it back in the fryer to finish. Damn this is making me hungry though.
I have been there many times and drank untold quantities of beer and listened to as many great bands. I just never had the chicken fried steak. Next time
I caught that too. Years ago, about the only other thing nearby on S. Lamar was Porter Jr. High. Broken Spoke is so covered up with the new Austin now you have to really be looking for it or you'll pass it by.
Might I recommend: Chicken-Fried Steak* The winding down of summer puts me in a heavy philosophical mood. I am thinking about the deep, very private personal needs of people. Needs that when met give us a great sense of well-being. We don’t like to talk about these for fear that people will not understand. But to increase our level of intimacy, I will tell you about one of mine: chicken-fried steak. If you have any idea what’s good, you already know you Take a piece of stringy beef and pound hell out of it with a kitchen sledge, dip it in egg and flour, drop it in a skillet with bacon drippings, and fry it up. Then you take it out, throw in some flour and milk and salt and pepper, and you got serious gravy. On the plate with the steak you lay peas and mashed potatoes, and then dump on the gravy. Some cornbread and butter and a quart of cold milk on the side. Then you take knife and fork in hand, hunker down close to the trough, lift your eyes heavenward in praise of the wonders of the Lord, and don’t stop until you’ve mopped up the last trace of gravy with the last piece of cornbread. Disgusting, you say. Sure, but you probably eat something that stands for home and happiness that I wouldn’t approach without a Geiger counter and a bomb squad. It’s okay. You eat yours and I’ll eat mine. We could do worse. Now everybody has some secret goals in life. And I’ve kind of been keeping my eye out for the ultimate chicken-fried-steak experience. You have to look in truck stops and little country towns off the freeway. Little temples of the holy meal out there in the underbrush. If you’re interested, this summer’s search produced these results: One Star to the Torres Bar and Grill in Weiser, Idaho - free toothpicks, too. Two Stars to the Farewell Bend Café in Farewell Bend, Oregon - with special praise for the side of “Graveyard Stew,” which is milk toast, and that’s another story. Two Stars to the Blue Bucket in Umatilla, Oregon - free mints afterward. Three Stars to the Roostertail Truck Stop on Sixth Avenue South in Seattle - the waitress used to drive a truck In Alabama, and she knows all about chicken-fried steak. FIVE STARS and a bouquet to Maud Owens’ Café in Payette, Idaho, where the chicken-fried steak hangs over the edge of the plate and is accompanied by parsley, a spiced peach, two dill pickles, and a fried egg. And free toothpicks AND free mints. And a map of Payette under the plate. The manager shook my hand when I left Maud Owens’ Café. The waitress gave me a kiss on the cheek. I left her a two-dollar tip. I don’t think anybody had ever eaten the whole thing before. I could still taste it three days later. Now I suppose you are wondering why on earth I am telling all this. Well, I get tired of hearing it’s a crummy world and the people are no damned good. What kind of talk is that? I know a place in Payette, Idaho, where a cook and a waitress and a manager put everything they’ve got into laying a chicken-fried steak on you. The Rolling Stones are famous for their phrase about how you can’t always get what you want but sometimes you get what you need. Well, I’m here to tell you that sometimes you can get what you want and what you need at the same time, with free toothpicks and mints, and a kiss for topping! * Robert Fulghum does not title his essays. Page 53 All I Really Need to Know I Learned in Kindergarten: Uncommon Thoughts on Common Things, Robert Fulghum (C) 1986, 1988 by Robert L. Fulghum
If you used chicken breast would it be "fried chicken steak" or "fried steak chicken" and if you did'nt put any batter on it and just fried it in butter, would it be "steak fried chicken" ??? What Americans do to the English language is mind boggling. Looks tasty though.
In 1976 me and my old boss Chris Lanier and his friend Joe Somner from Houston they both RIP . We ended up at the broken spoke and enjoyed the best chicken fried steak back then. All this time I keep telling my wife how good it was, until one day in 2006 we decided to go to the broken spoke and eat a chicken fried steak, needless to say, it was a disappointment and what was even more disappointing was that they charged us an extra dollar for using a credit card. As Roberto Duran said, NO MAS.
Looks great, but that whole line about "when it floats up to the surface it's done" is pure baloney. It's done when it's done, not when it floats back to the top.
