This is a wonderful marinade. I used it on some bone-in NY steaks and the flavor was perfect. I put them in the marinade in the morning and bbq'd them that evening. The marinade is thick, so it stays with the meat while it cooks. The lemon was not overwhelming ... just right. Thanks for a definite do again recipe!

Reviewed On: Nov. 17, 2009

This recipe definitely is a home run! One thing I have to mention is that the recipe makes enough for at least 6 steaks, so you may want to adjust accordingly. I added 1 tsp. of poultry seasoning to give it the authentic "chicken" flavor. As a substitute for buttermilk, I whisked 3/4 cup sour cream with 3/4 cup milk and it worked great. I didn't put the spices in with the milk & egg. I mixed them with the flour so that when I used the flour for the gravy, it was seasoned. It also wasn't necessary to use so much shortening. I started with 1 cup and added an additional 1/2 cup as I cooked the steaks. This is a wonderful recipe - hope this helps!

Reviewed On: Oct. 13, 2009

I tried this recipe, but was a little reluctant because of all the fattening ingredients. It was good, but not much better than my family recipe which has about half the fat and calories as this. I think I'll stick to my recipe!

Reviewed On: Oct. 12, 2009