Some would argue that chicken fried steak is chicken fried steak no matter where you get it. Those people are obviously not from Texas. Us Texans know that there is a very fine art to making this dish: getting the breading just right so that it’s not too crisp, making sure the coating to meat ratio is even so as not to allow one element to overpower the other, and concocting a perfectly rich, creamy gravy that offsets the crunchiness of the crust. When all of these elements come together, it’s a song from heaven above. So without further ado,...