Reviewed: May 15, 2009

my husband love it!

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Reviewed: May 13, 2009

My husband loved this. I thought the 3 cups of vegetable shortening would be too much but it was right on. This was delicious.

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Janessa

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

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Reviewed: May 12, 2009

Wow! I have tried chicken fried steak recipes and the coating just won't stay on. NOT a problem with this recipe! My husband loved it and ate the leftovers all week! Definitely a keeper for this southern-fried cook!

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Denise

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Reviewed: May 7, 2009

This was the first time that I made Chicken Fried Steak. It will now be a regular on the menus at my house. It was so delicious. I even had it for breakfast one morning. I wish I could give you 10 stars. Thank you for this great recipe.

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CAROL46

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Kennewick, Washington, USA

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Reviewed: Apr. 28, 2009

This recipe is awesome! My family loved it. To fix the buttermilk dilemma some reviews have mentioned, try this: to make substitute buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk. I use the vinegar method but the rest are good to know. I never buy buttermilk anymore because I never use the whole carton. Buttermilk is one of those where I could have it for weeks then not need it, as soon as it goes bad I need it. This is handy to keep in your box for any recipe calling for buttermilk, when in a pinch use a substitute.

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Megan

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Reviewed: Apr. 17, 2009

One of the best recipes for country or chicken fried steak I have tried. I added about a 1/4 cup of beef broth to the gravy for more flavor, as well as about a teaspoon of garlic powder. Excelllent!

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 11, 2009

This was the second time I attempted to cook CFS and this blew the first recipe I used (also from this site) out of the water. I will not try any others as this was, as the title states 'The Best'. Easy and delicious!! Cooked exactly as written.

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Michele

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

Hubby raved about this steak so much that I wished i had made it with chicken. (i don't eat beef) I halved the recipe and followed the directions exactly. Served with mashed potatoes and a salad. The gravy is a great topping for potatoes. Will definately try with chicken soon.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Apr. 7, 2009

This breading works great!

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Nic

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Reviewed: Apr. 5, 2009

this is the first time i've ever made chicken fried steak and it was wonderful. i used top sirloin steak since this is all i had and i beat it til it was really thin. i added garlic powder, onion powder, and parsley to the flour mixture. i had a lot of flour left so this is the flour that i used to make the gravy. added a little bit of sugar to the gravy also. served it with mashed potato's with the skins still on, corn, and cole slaw. will make again!!

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Sara

Cooking Level: Beginning

Home Town: Imperial, Missouri, USA

Living In: Festus, Missouri, USA

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Reviewed: Mar. 31, 2009

Well this went soo fast, I was able to find my family of 6, this meal....was totally excellent. I used pork cubed steaks...and it worked soo well. All gave a 5 star all the way. The gravy the 1st time rounded didn't work right. Was way to milky and thin. So I dumped the batch and started again. What I found it needed was more flour and reserved grease...double what it called for, slightly less milk about 1/4 - 1/2 cup. But all in all it was great. Even with using pork and not beef....Will make again with beef.....Thanks

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Mar. 31, 2009

I always follow the recipe exactly the first time and adjust it as needed second time around. This one was way too greasy. I'm thinking if I make it again I'll use vegetable oil instead. I never fry my chicken in shortening anyway and should have trusted my instinct. However, the breading was really good and I would not change that.

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recipehunter98685

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Reviewed: Mar. 25, 2009

Wow! This was amazing. I followed directions exactly. Thanks for some good grub.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Mar. 21, 2009

Very good crust. I pounded the round steak very thin so it would cook quicker. Didn't use as much oil as called for, so I turned the meat one time. Maybe I didn't have enough meat, but I had way too much milk batter and flour left over. I sifted the leftover flour into the oil for the gravy. Since it was already somewhat seasoned, I used less seasoning in the actual gravy. Will make again.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: Feb. 26, 2009

Excellent! I made this for some Canadian friends who had never had it before and everyone loved it. The coating was much better than other recipes I've tried. I don't like Tabasco sauce but you can't taste it. It just complemented the other flavors in the coating. It stayed on the meat and looked beautiful, and although I'm usually a gravy dunce the gravy came out really well too. I wish this were a health food and I could justify eating it more often!

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Joy A.

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Reviewed: Feb. 25, 2009

This was a great recipe! The coating did not come off like other methods I have tried. I did not have buttermilk so I used 2% milk and it turned out fine. I didn't salt the meat before I dredged it in the flour but I will next time... Thanks for the great recipe!

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LAMaye

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Reviewed: Feb. 22, 2009

Excellent chicken fried steak recipe - highly recommended.

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Anne D

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Feb. 18, 2009

The breading was amazing on this but I had trouble with it sticking to the meat. I gave it a 5 since it tasted so good but it came out a mess and my meat was tough. Not by fault of the recipe.

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SaraW

Cooking Level: Beginning

Home Town: Beaumont, Texas, USA

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Reviewed: Feb. 16, 2009

Yum! I recommend salt and peppering the meat before dipping it in the flour and buttermilk mixture. Otherwise, the meat itself tastes bland.

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REDKITCHEN2002

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

This turned out great! I love this meal in restaurants, but I've never ventured to make chicken fried steak myself before. The breading came out terrific and the flavor was awesome! I didn't use tobasco, but I did put chili powder in both the milk wash and the flour mix--I also used a lot more spices (like double, at least). I loved the tips about letting the battered meat "rest" before cooking, as it really did insure that the breading stuck. I bought round steak and had the butcher run it thru the tenderizer (cheaper thn buying the cube steak) and then I tenderized it a bit more before breading it. I cheated a little by using store-bought country gravy mix, but I did add some of the milk & flour mixtures when cooking it to increase the amount. Hubby said to add this to the list of "regulars" so that means it's a winner!

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