The Art of Chicken Fried Steak: A Throwdown like No Other

Kent's Chuck Wagon was abuzz with excitement as he prepared to take on his first-ever throwdown. The challenge? To create the best chicken fried steak that Texas had ever seen. But, unbeknownst to Kent, three Yankees were about to crash the party and put him through a series of culinary tests. The competition was fierce, but Kent was determined to prove himself as the Lone Star State's top chef.

As the crowd began to gather, Ken introduced his secret spices and revealed his technique for pounding the meat into thin strips. His opponent, Bobby, countered with a double dose of muscle and mallet, pounding out the top round until it was almost too thin to handle. The two chefs had different approaches, but one thing was clear: they both loved what they did.

The heat was turned up under the tent as Kent and Bobby began to fry their steaks. Kent's method involved a quick dip in flour seasoned with chili powder, onion, and garlic powder, followed by a second coating for an extra crispy crust. Bobby, on the other hand, opted for a shallow fry, where he carefully battered his steak until it was golden brown.

As the judges took their first bites, the crowd held its collective breath. Kent's steak was tender and juicy, with a beautiful bacon strip nestled on top. Bobby's take, however, was a game-changer - his chicken fried steak was meaty and full of flavor, with a perfectly seasoned gravy that added depth to each bite.

The judges deliberated, taking into account three key criteria: authenticity, texture, and overall flavor. They praised Kent for his commitment to traditional Texas cuisine, while Bobby's bacon-topped steak earned high marks for its sheer audacity. In the end, it was a close call, but Bobby emerged victorious as the champion of this epic chicken fried steak throwdown.

The secret to Bobby's success? A well-balanced seasoning blend and a clever use of bacon as more than just a garnish. His gravy added a richness that elevated his dish from ordinary to extraordinary. Kent may have been a close second, but in the end, it was Bobby's bold approach that won over the judges' hearts.

The winner has been crowned, but the legacy of this throwdown will live on. Whether you're a Texan or just visiting the Lone Star State, you now know what to expect when it comes to chicken fried steak - and it's not your ordinary Sunday meal. Buckle up, folks, because Kent Rollins' Chuck Wagon has been officially challenged, and Bobby's reputation as Texas's top chef is cemented for life.

"WEBVTTKind: captionsLanguage: enlet's come and get it or I'm going throw it up on this episode of Throwdown I'm going head-to-head with Bonafide Cowboy Kent Rollins and we're frying up some chicken fried steak that is a meal fit for Cowboys or anybody else and it's all going down in a sweltering Chuck Wagon woo got some heat going on here in Texas chicken fried steak here's my Challenger Kent Rollins of Red River Chuckwagon in buyers Texas you know being a Chuck Wagon coook sure it's not the easiest thing in the world I've had one heat stroke from it but I still cook come and get it or we throw it out Kent's mobile kitchen is one numerous competitions and Chuckwagon of the Year good see y'all it is his time honored family recipe for chicken fried steak has served thousands of cowboys for the past 15 years made this special for you did Jas here's the setup Ken thinks he's being featured on a Food Network special called Chuck Wagon Cuisine hi Food Network my name's Kent Rollins welcome to Chuck Wagon cuisine this is an 1876 studa Baker this old Chuck Wagon me and it have made a lot of miles across the United States and Canada cooking for a lot of people and a lot of different ranches this is my workspace right here along with this trusty companion Bera Kent's traveling kitchen has coralled more than just cowboys I serve Governor at Bar Mitzvah Brandon's weddings I don't care and who's Bera she's a good old gal she weighs about 385 lb and I can can still loader and unloader by myself old Bertha she ain't never been nothing but hot and heavy all her entire life that'll be more than enough today hot as it is I promise you Red River ranch seasoning that I use in the flour and season mixture it's really my signature mark that I put on meat or anything that I cook it'll make a chicken fry what it is and that's special it's typically just dipped it's pretty flour salt and pepper that's right but this is Bobby's fried chicken recipe yeah so we're going to use some allpurpose flour chili the yball onion and garlic powder mix that up it'll be a crash course for me on the Chuck Wagon but using my fried chicken recipe could give me the edge go ahead and place it in here put it in the flour and season mixture baptize this meat one more time coat it one more time again we want this to come up to a big golden thick crust that's on this chicken fry and if I know which knob turned it on I'd be in good shape I would what I use is fire you just turn it on when you like a match we're going to put this on high and let this oil get good and hot we're going to let that simmer in there for maybe 2 to 3 minutes and get a good golden brown crust yeah that's beautiful oh yeah Kent thinks he's about to be the Lone Star of a Food Network special where he'll make his famous chicken fried steak and his posi has come out in droves for his taping of Chuckwagon Cuisine and I guarantee you Ken has no idea that three Yankees have entered buyers Texas and are about to Ambush him for a chicken fried steak Throwdown in old egg dip it in milk throw it in some oil and go to eaten but a chicken fried steak to us was always a Sunday meal chicken fried steak is chicken fried steak and it's pretty big in this part of the world well right here this is the best chicken fried steak in the country how you doing I came all the way from New York City to say hello to you what do you say we have a little uh chicken fried steak Throwdown Let's Get It On You Want To Get It On I've been in a knock down drag out before but not too much of a throw down once Kent introduced me to Bertha the competition really started to heat up this is Bera Bobby Bera nice to meet you don't sh she'll B you and this is your secret spices I've never had a secret in my I don't believe that double dip them Kent may have his secrets and miracles but I have my muscle and mallet we have some top round here we're just going to pound this very thinly beating the crap out of it cattle's tougher where he lives here Bobby if your meat's that tough you're going to need a big yeah I like that who Kent's fry is fast so I dive into my shallow fry I'm afraid that's going to Barn on Old berka don't worry we're not making jerky today Kent riving started heating up the competition but that was the only heat beneath the tent got some heat going on here in Texas it's like an inferno I prefer an air conditioned Kitchen in New York City thank you very much but Kent loves what he does I feel good it's like James Brown I feel good and the hometown crowd loves him too we're almost ready to feed the crowd but Kent and I get first dibs oh this is good oh this is good is very good very very tender and it's thicker see I was thought it was about the outside but the meat is really obviously the star of the show here I like the bacon in the gravy that's a breakfast deal in our part of the work it's a pleasure to eat your cooking it is out of my Camp let's eat some chicken fried steak this is bobb's and it's great he may be a Texan I don't know Bobby plays chicken fried steak it's good but it's not a Texas chicken fried steak K chicken fried steak it's meaty it's tender I can cut it with my Fork the winner will be determined from three criteria authenticity texture and overall flavor they start with a Kent Rollins Texas siiz chicken fried steak pretty good isn't it get some good garlic some good spicing up texture looks good for dis a the appearance is good it tastes good the little garlic flavor then they mosy on over to be my bacon Top chicken fried steak with a Time seasoned gravy he has a great crust on it the bacon more or less for decoration I didn't taste the bacon but the gravy doesn't seem to be quite as overpowering as on the other one it's got good seasoning it's very good flavor I think we've come to a decision on today's Throwdown the winter is you Bobby it has been a pleasure so K now you can add to your list of Victories chicken fried steak Throwdown bobb's a great cook it was a privilege to get to cook with him all you awesome Cooks out there keep doing what you do but ask yourself this are you ready for a throw downlet's come and get it or I'm going throw it up on this episode of Throwdown I'm going head-to-head with Bonafide Cowboy Kent Rollins and we're frying up some chicken fried steak that is a meal fit for Cowboys or anybody else and it's all going down in a sweltering Chuck Wagon woo got some heat going on here in Texas chicken fried steak here's my Challenger Kent Rollins of Red River Chuckwagon in buyers Texas you know being a Chuck Wagon coook sure it's not the easiest thing in the world I've had one heat stroke from it but I still cook come and get it or we throw it out Kent's mobile kitchen is one numerous competitions and Chuckwagon of the Year good see y'all it is his time honored family recipe for chicken fried steak has served thousands of cowboys for the past 15 years made this special for you did Jas here's the setup Ken thinks he's being featured on a Food Network special called Chuck Wagon Cuisine hi Food Network my name's Kent Rollins welcome to Chuck Wagon cuisine this is an 1876 studa Baker this old Chuck Wagon me and it have made a lot of miles across the United States and Canada cooking for a lot of people and a lot of different ranches this is my workspace right here along with this trusty companion Bera Kent's traveling kitchen has coralled more than just cowboys I serve Governor at Bar Mitzvah Brandon's weddings I don't care and who's Bera she's a good old gal she weighs about 385 lb and I can can still loader and unloader by myself old Bertha she ain't never been nothing but hot and heavy all her entire life that'll be more than enough today hot as it is I promise you Red River ranch seasoning that I use in the flour and season mixture it's really my signature mark that I put on meat or anything that I cook it'll make a chicken fry what it is and that's special it's typically just dipped it's pretty flour salt and pepper that's right but this is Bobby's fried chicken recipe yeah so we're going to use some allpurpose flour chili the yball onion and garlic powder mix that up it'll be a crash course for me on the Chuck Wagon but using my fried chicken recipe could give me the edge go ahead and place it in here put it in the flour and season mixture baptize this meat one more time coat it one more time again we want this to come up to a big golden thick crust that's on this chicken fry and if I know which knob turned it on I'd be in good shape I would what I use is fire you just turn it on when you like a match we're going to put this on high and let this oil get good and hot we're going to let that simmer in there for maybe 2 to 3 minutes and get a good golden brown crust yeah that's beautiful oh yeah Kent thinks he's about to be the Lone Star of a Food Network special where he'll make his famous chicken fried steak and his posi has come out in droves for his taping of Chuckwagon Cuisine and I guarantee you Ken has no idea that three Yankees have entered buyers Texas and are about to Ambush him for a chicken fried steak Throwdown in old egg dip it in milk throw it in some oil and go to eaten but a chicken fried steak to us was always a Sunday meal chicken fried steak is chicken fried steak and it's pretty big in this part of the world well right here this is the best chicken fried steak in the country how you doing I came all the way from New York City to say hello to you what do you say we have a little uh chicken fried steak Throwdown Let's Get It On You Want To Get It On I've been in a knock down drag out before but not too much of a throw down once Kent introduced me to Bertha the competition really started to heat up this is Bera Bobby Bera nice to meet you don't sh she'll B you and this is your secret spices I've never had a secret in my I don't believe that double dip them Kent may have his secrets and miracles but I have my muscle and mallet we have some top round here we're just going to pound this very thinly beating the crap out of it cattle's tougher where he lives here Bobby if your meat's that tough you're going to need a big yeah I like that who Kent's fry is fast so I dive into my shallow fry I'm afraid that's going to Barn on Old berka don't worry we're not making jerky today Kent riving started heating up the competition but that was the only heat beneath the tent got some heat going on here in Texas it's like an inferno I prefer an air conditioned Kitchen in New York City thank you very much but Kent loves what he does I feel good it's like James Brown I feel good and the hometown crowd loves him too we're almost ready to feed the crowd but Kent and I get first dibs oh this is good oh this is good is very good very very tender and it's thicker see I was thought it was about the outside but the meat is really obviously the star of the show here I like the bacon in the gravy that's a breakfast deal in our part of the work it's a pleasure to eat your cooking it is out of my Camp let's eat some chicken fried steak this is bobb's and it's great he may be a Texan I don't know Bobby plays chicken fried steak it's good but it's not a Texas chicken fried steak K chicken fried steak it's meaty it's tender I can cut it with my Fork the winner will be determined from three criteria authenticity texture and overall flavor they start with a Kent Rollins Texas siiz chicken fried steak pretty good isn't it get some good garlic some good spicing up texture looks good for dis a the appearance is good it tastes good the little garlic flavor then they mosy on over to be my bacon Top chicken fried steak with a Time seasoned gravy he has a great crust on it the bacon more or less for decoration I didn't taste the bacon but the gravy doesn't seem to be quite as overpowering as on the other one it's got good seasoning it's very good flavor I think we've come to a decision on today's Throwdown the winter is you Bobby it has been a pleasure so K now you can add to your list of Victories chicken fried steak Throwdown bobb's a great cook it was a privilege to get to cook with him all you awesome Cooks out there keep doing what you do but ask yourself this are you ready for a throw down\n"