Reviewed: Jul. 13, 2012

Very good! The whole family loved it. I put a peppered country style gravy on it.

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Reviewed: Oct. 21, 2010

WOW! I used 2 tbsp tobasco instead of 2 and a half because I am a wimp when it comes to spice. BUT- I could have handled all of it. My husband loved them! I served them with gravy or ketchup and either way was pretty good. I also made the gravy with half of the remaining flour/paprika, etc. mix mixed in with the plain flower to add some flavor. Then, I put a few dashes tobasco in the gravy. Wonderful recipe! Make sure to leave the strips/steak sitting out about 20 minutes after breading and before frying so that the breading sticks.

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5 users found this review helpful

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tounge4taste

Reviewed: Sep. 9, 2010

This was really good and tasty. i thought this was going to be super spicy with all the hotpepper sauce, but it wasn't at all. i loved the taste of the breading, but it didn't stick very well. next time i will try the ideas of the reviewers. The meat was a little too chewy.

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lynnshamrock

Reviewed: Jan. 25, 2010

I've never eaten or made chicken fried steak before, so didn't know what to expect. It was okay....I don't think there is anything wrong with the recipe, we just don't care for chicken fried steak. I used regular Tabasco sauce and wasn't a fan...I think if we make this again I would use a different type of hot sauce.

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emilydonovan

Cooking Level: Intermediate

Home Town: Waukee, Iowa, USA

Reviewed: Sep. 2, 2009

I just finished eating this and couldn't wait to review. It was delicious!! I actually tried both steak and chicken. I love the spicy notes mingling with the smoky Paprika. I have to say I kinda' liked it on chicken better though... Great Recipe, quick and simple and uber tasty.

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cgoforth

Reviewed: Oct. 28, 2008

This was very good, kids loved it. Made mashed potatoes and gravy to go with. I didn't mash it thin enough, so had to bake a little before eating, so not as crispy as I would have liked, but very tender and yummy.

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cookie momma

Cooking Level: Intermediate

Reviewed: Sep. 30, 2008

This turned out very good. I missed adding "salt to taste", so make sure you add some salt.

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5 users found this review helpful

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Nadine

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Sumner, Iowa, USA

Reviewed: Jun. 27, 2007

I was sure the breading would fall off like always but followed another reviewers suggestion and it didn't fall off! I dipped the meat as recipe states then let it sit on waxed paper for 20 minutes then redipped and fried as usual. I don't usually make dinners like this because I don't like frying but do it now and again. I didn't use any where near the amount of oil called for in the recipe though. Tasted really good!

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casey

Home Town: Naples, Florida, USA

Reviewed: Jun. 18, 2007

You really don't need all the oil to fry these unless you really want a deep fried steak. The spices called for gave the steaks a great flavor. Instead of using just the milk mixture, I made an egg base and then added some of the milk and hot sauce. Once done, I dumped most of the oil, added flour to make a roux and made a nice country gravy to go with the cube steaks I used. The boys loved their Father's Day treat. Thanks Krissy!

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LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Oct. 25, 2006

Just what I was looking for, a chicken fried steak with some spice to it! I dipped each steak in all the mixes and then set them out on wax paper for about 20 minutes, dipped in last mix again and then fried. Had no problems with the breading. Definitely have to serve with mashed potatoes, biscuits and gravy!

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29 users found this review helpful