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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