The crust on Granny's chicken-fried steak was so thick, it looked like the meat was coated with cornflakes. The varying shades of gold and brown were accented here and there with flecks of black pepper. You could cut the tenderized round steak with a fork, but it was still chewy. There was a nice crunch to every bite. It was served with a side of "home fries," hand-cut french fries with bits of peel still attached. I got the cream gravy on the side. It was the fourth chicken-fried steak I ordered at the Finish Line Café in... More >>>