Reviewed: Apr. 28, 2009

This was yummy. My husband thought it was great, very tender. My only complaint was that the cube steak was not seasoned enough. I did not make the gravy so that may of been why. Instead I bought the package gravy that you make by adding water.

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Melissa

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Reviewed: Apr. 18, 2009

so good with country gravy

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brittknight

Cooking Level: Beginning

Home Town: Crestview, Florida, USA

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Reviewed: Mar. 15, 2009

I was very unhappy with how this turned out.

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Leann

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Jan. 13, 2009

This was a great work night meal, my family loved the taste. The only thing I would suggest is to detail the gravy for the less than beginners like me, I think the amount of flour was a tad! to much. Thanks for the recipe will make again.

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Cooper

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Reviewed: Jan. 10, 2009

I'm not a big beef person, but I had some given to us by family that needed to be cooked. That being said, my boyfriend and my kids LOVED these chicken fried steaks. I left everything the same, except I didn't add flour to the egg and I halved the chili powder so it wasn't too spicy for the kids. I liked the breading and gravy a lot, as did everyone else. The girls' have already had leftovers for lunch today.

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Nov. 7, 2008

4 stars for breading-5 stars for the gravy! An easy and quick way to make my husband's chicken fried steak fix. I halved the recipe for just the two of us. Added a little tabasco to the egg wash to up the heat even more. Loved the spicy milk gravy! I left about 2 tablespoons oil in the skillet and still had to add about another Tblsp. butter to the flour to get a nice roux, and that was with less flour.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 28, 2008

This is a great recipe. For someone who doesn't fry many foods, this is worth it. I've made it with or without the gravy. Simply delicious!

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Lilacorn

Cooking Level: Expert

Living In: Oakdale, Louisiana, USA

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Reviewed: Oct. 22, 2008

I thought this was a great recipe, the only reason I'm giving it a 4 is because I didn't think it browned up with such a thick coating, but I loved the gravy and the meal as a whole.

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Carla

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Reviewed: Sep. 30, 2008

The coating didn't stay on very well.

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PAJAMAANGEL

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Reviewed: Sep. 21, 2008

This recipe was a bit too spicy for the kiddos. I only used a dash of cayenne. My husband loves it. We live in a town with a diner specializing in chicken fried steak but he would rather me make this recipe.

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Jenny Williams

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 13, 2008

This is a keeper. The only thing I did was reduce the cayenne pepper and chili powder. A little messy to make. The family did like it, so I will make it again.

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ROBADOB1

Cooking Level: Intermediate

Home Town: Sterling, Illinois, USA

Living In: West Bend, Wisconsin, USA

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Reviewed: May 13, 2008

Guess I should've read the reviews, but I was in a rush. The breading really did not stick to the steak, I found the breading itself to be lacking some flavour as well. I appreciate the recipe but not sure if I'll try it again with the advice in the reviews..

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 2, 2008

great' i liked the flour egg dip.i think one should add the salt and pepper to the dredge flour, great gravy,will try again.

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gilbo

Home Town: Harvey, Louisiana, USA

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Reviewed: Apr. 12, 2008

My husband compared this recipe to the taste of his grandmother's chicken fried steak-which is a GOOD thing! I added a little more chili pepper than listed on accident, buit it tasted great!

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apaige232

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 1, 2008

Made this last night and Mom & hubby loved it. I thought it was just okay but who can resist rave reviews. I followed others suggestions and skipped the cayenne and chili and dredged the meat in seasoned flour, egg and flour again. Even though I decreased the flour, the gravy was still thick as glue so keep a little liquid handy for thinning. I was out of potatoes but they loved the gravy over rice. Thx for submitting this one Gail.

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GrandmaPaula

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Reviewed: Mar. 4, 2008

I tried this a month ago, and never again. It was so messy to make and the steak didn't get cooked all the way thr. YUCK.............

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prinddi

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lexington, Tennessee, USA

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Reviewed: Mar. 1, 2008

Folks, I haven't tried this particular recipe, but repeatedly see that people have trouble with the breading falling off. I did too until I read that your heat is too high. You need to cook it lower and slower!

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Molly

Home Town: Sherman Oaks, California, USA

Living In: Otis, Oregon, USA

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Reviewed: Feb. 27, 2008

Not bad, but not exactly the "wow" taste I was looking for. Did not use the boullion in the gravy. Gravy was very thick.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

This was WAY too salty. We even left out almost half the salt it called for. I would make the meat again (not the gravy) but not put more than a sprinkle of reg salt in with the flour. The cayanne pepper gave it the right kick. With a little tweaking (and without the salt!) this will be tons better.

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CARRIEMC

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Feb. 9, 2008

Great steak, awful gravy! The gravy is so salty you can't taste anything else in the meal - it is more like taco seasoning. I love spicy dishes, but this tastes like cheap fast food.

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ag_cali

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Chicken Fried Steak III

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