I didn't care for this recipe. I don't think I care for this style of breading and the steaks were greasy and tough. The tough part is probably because of the steak itself. I may try one that used another kind of steak, not cube steak.

Really, really delicious according to my gang butI did highly season the flour with garlic and onion powders and dried parsley flakes. Because I was being a lazy girl, I chose to use cube steaks which are obviously already tenderized. Everyone loved the gravy too. OMG, I just hit my back button to find and thank the submitter of this recipe and I see it's you Norah! So thanks sweetie pie!

It wasnt as good as i had hoped. The coating fell off very easily, and the inside was tough and didnt have much flavor, i will stick to chicken i think.

I thought this looked good, but we didn't care for it. The breading did not stay on the cube steaks even though I followed the recipe exactly. I think I'll stick to my old recipe. Thanks anyway.

This was my first time cooking chicken fried steak and it was very easy to follow. My husband loved it!

This was a really good recipe. I didn't add as much Tabasco sauce. Couldn't really picture that much in the mixture. So I just added a few splashes. I also added a little bit of coarse ground black pepper to my flour mixture, just to season the flour a little bit.

I have been in search of the perfect chicken fried steak, and this, without a doubt, is it! The Tabasco sauce adds just a little zip, but not so much that my 3 and 6 year old wouldn't eat it. They loved it, too!

YUMMY! I omitted the baking soda/powder stuff, used some McCormick Seasoning Salt, garlic powder and pepper for seasoing the meat and flour and it came out so good! Thank you for the inspiration and the directions! :)

yum! really good. I didnt have buttermilk, regular milk did just fine thanks for sharing

This was a FLOP!! It made my meat want to fall apart that I could barely get it turned over to the other side for it to cook. I think I will stick to just making my cubed steak with just breaded flour!

I did not care for this recipe. My children tried it and they would not eat more than the required bite. Sorry.

This recipe was great. I will use it from now on. I added more seasonings to the buttermilk mixture because we like more flavor. I used the rest of the buttermilk to make buscuits from this site. Thanks!!

Truly the best chicken fried steak I've ever eaten. Chicken fried steak has always been a diner favorite of mine, but never cooked it at home. Followed the recipe exactly and was rewarded with a crispy, non-greasy, delicious coating on our cube steaks. I served it with collard greens and "irish champ" , an allrecipes recipe. Both my boyfriend and I loved it and will certainly serve it again. Thanks smylpurty!

My middle son loves chicken fried steak and so do I. He came back for seconds with this recipe. I had to change it a little. Because I'm in the Denver area, frying can be a problem - things get overdone on the outside while undercooked inside. So as soon as the outsides were done, I put them in the oven like shake-and-bake for about 1/2 hour. Also, IMHO, a touch of garlic immensely improves country gravy, so I added garlic powder to the gravy. I also couldn't find uncultured buttermilk, but regular milk worked fine.

Yummm! I made the Chicken Fried Steak for dinner.

This was very good tasting all though i'm not sure if the cast iron skillet is a necessity as i cooked the steaks a lot longer in my conventional skillet...was quite a messy affair but was very yummy! Although i needed a lot more flour then the recipe called for as with the "double dipping" created a lot of clumped up flour that made sticking to the steak difficult, as the flour stuck to my fingers/forks alot. Not sure what to do to make that better...maybe freezing the steaks after dipping? But the recipe resulted in the taste i was looking for! Thanks!

I have made Chicken Fried Steak for years and am always looking for the ultimate coating. I think I have found it in this recipe! I, sadly, didn't have all the ingredients, no buttermilk or hot sauce, but used whole milk and it worked just fine. Crisped up perfectly. My family raved that it is the best I have ever made and it was "almost as good as Cracker Barrel's." Hopefully with all the ingredients, it will surpass it next time. =)