Reviewed: Oct. 9, 2009

I thought it was tough.

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jj

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Reviewed: Oct. 9, 2009

This recipe is great! I left out the tabasco and added a lot of Lawry's salt for flavor. The coating turned out wonderful. I did have to do the same thing as a previous poster and finish it off in the oven. My coating was perfect but the meat wasn't cooked. The gravy was a touch bland so I added more Lawry's salt and pepper to it.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Oct. 3, 2009

We didn't much care for this recipe. Maybe it's because I didn't use a cast iron skillet that the crust didn't want to stick. Or maybe it's because I omitted the Tabasco. Either way, my husband asked that I not try this one again.

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Michele

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This is really good! I always loose my crust but I think the key is a good cast iron skillet.

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Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

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Reviewed: Sep. 27, 2009

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.

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LWOODS2

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Reviewed: Sep. 25, 2009

This was a great recipe. I had not ever made or eaten chicken fried steak, but it turned out really well. I'll definitely make this again.

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4GsMOM

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Sep. 20, 2009

I loved the crunch of this crust. I didn't have cube steak so I pounded petite sirloin thin with the bumpy side of my mallet. I lightly seasoned it with Lawrys seasoned salt. I substituted two quick dashes of garlic powder instead of garlic and milk with vinegar instead of buttermilk. I was nervous about the tabasco, but it was delicious! I'll adjust the seasonings and use this same basic recipe and method for my fried chicken next time too. Thank you!

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Suzanne

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Reviewed: Sep. 20, 2009

Didn't have the flavor I thought it would. It was kind of bland.

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jandastipe

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Reviewed: Sep. 11, 2009

I have looked everywhere for a recipe just like this! I could never figure out how to get the crispies like this! I followed the recipe exactly and it was wonderful.

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Cypress

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Lehigh Acres, Florida, USA

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Reviewed: Sep. 10, 2009

This is absolutely the best Chicken Fried Steak I have ever had/made. I didn't change a thing in the recipe.

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Lilia Viramontes

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 9, 2009

YUMMY!! Very good, I added Lawrys seasoning to my dry mix. Gravy turned out great....I like my gravy thicker so I didnt use 4 cups of milk. This was my first time making Chicken fried steak...reminds me alot of my grandmas. Easy, yummy and filling!

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Jen

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Reviewed: Aug. 30, 2009

The whole family loved it! Thank you! Wouldn't change a thing!

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PANDABEAR01

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 28, 2009

This is EXCELLENT!

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angela

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Reviewed: Aug. 26, 2009

I made this as a surprise for my husband who loves cfs but I've never made it for him. Many times when he orders it he is disappointed. Well he loved this! Went back for seconds and wont complain when we have the leftovers tonight for dinner. I double dipped the breading and had no problem with the coating staying on and instead of shortning I used peanut oil for the frying, I also seasoned the meat before doing the coating. Next time I make it I think I'll cut the steaks in half before breading them, they were so big and I only ate 1/2 of one.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

This has the best & most wonderful crust I have ever tasted. I will not use any other recipe except this one for Chicken fried Steak. I love tobasco in my chicken fried steak, it gives it zest...Thank you so much for this recipe! AWESOME!!!!!!

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Becky86314

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Reviewed: Aug. 17, 2009

Great recipe...even my picky eaters enjoyed it. I'm not a big fan of pepper gravy so I decreased the amount a little and it was wonderful. Thanks!

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wanda

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Reviewed: Aug. 16, 2009

My family really ejoyed this. I don't cook alot of fried food, however this one will go in my recipe box for a special treat.

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crappie kat

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

I love chicken fried steak and order it from every restaurant we try - trying to find the perfect one. This is isn't perfect, but it's dang close. I had to turn up the heat on the oil (maybe because we are at high altitude). Otherwise, I didn't change a thing. Pounded the heck out of our cube steak though. I made two steaks and reduced the grave accordingly. LOTs of yummy, browned bits. Thanks for a winner! :)

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MaryTeresa08

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Reviewed: Aug. 9, 2009

This is the best chicken fried steak! We loved it, the only change we made was to cut the steaks into strips and fried them that way (you get more of the good crust that way)

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Aunt Bee

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

my husband says I am never allowed to ever lose this recipe! he loved it the only alterations I did were to season the meat before dredging and that I substituted milk w/ lemon juice for the buttermilk

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crissy754

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

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