All of my attempts to make chicken fried steak have failed, except for this one. I did need to make some changes based on past attempts. I increased the salt, added garlic powder instead of minced and added onion powder. All of the seasoning is in the liquid which mostly comes off before the flour. By increasing the salt I was sure to get a great flavor and I did. Next time, I believe I will increase the tabasco, I couldn't taste it. Otherwise it was very good and will definitely make again.

Reviewed On: Sep. 27, 2009

I made this recipe and it was very tasty. I followed another suggestion and baked for about 30 minutes first. Then broiled (bone in chicken thighs) for about 7-8 minutes per side. I do recommend making a double batch of the sauce. I had to make more when I began to broil the chicken. The color was wonderful and even my six year old liked it - That's always a winner, will definately make again

Reviewed On: Jun. 19, 2009

I can only give this recipe 3 stars based on what I've done so far. The dough tastes wonderful but the dough was extremely sticky. I had to use a TON of flour, and had to brush it off before baking. I still have some dough left and based on the reviews that I have re-read, I'll let it refrigerate overnight. I also didn't yield 48 cookies. My cut outs are about 3 inches and I only got about 10-12 if you count the strange looking pieces. So go small or double up on the recipe. I just got them out of the oven and they cook quickly. I am going to give the recipe one more try.

Reviewed On: Dec. 17, 2006