Reviewed: Apr. 21, 2008

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.

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MARCIA1952

Cooking Level: Expert

Home Town: Hartington, Nebraska, USA

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Reviewed: Apr. 2, 2008

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

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JESSILYNN2

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 27, 2008

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.

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CBENTZ

Cooking Level: Expert

Living In: Tampa, Kansas, USA

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Reviewed: Mar. 11, 2008

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!

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Teresa

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Reviewed: Feb. 28, 2008

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! :)

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J'sHomeSousChef

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 27, 2008

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

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karin

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Reviewed: Feb. 18, 2008

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!

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Lisa

Cooking Level: Expert

Home Town: Gardendale, Alabama, USA

Living In: Fultondale, Alabama, USA

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Reviewed: Feb. 18, 2008

I gave this a 4-Star rating because of the use of the cube steak..and the ingredients..I read the other Chicken Fried Steak-recipes and thought that they were not as good(looking)..I tried to make this recipe from just hearing its title-name/and mine came out quite weird looking/will try this recipe..thanks.

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doePastaB

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Reviewed: Feb. 11, 2008

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

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 10, 2008

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!!

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 23, 2008

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!

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lakeffect

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 8, 2007

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.

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higherednerd

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Reviewed: Dec. 2, 2007

Yummm! I made the Chicken Fried Steak for dinner.

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Felicia

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Reviewed: Nov. 30, 2007

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!

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JENNIFERKATIE

Cooking Level: Intermediate

Living In: Yelm, Washington, USA

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Reviewed: Nov. 25, 2007

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. =)

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ziprose

Cooking Level: Expert

Home Town: Miami Beach, Florida, USA

Living In: Helena, Montana, USA

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Reviewed: Nov. 20, 2007

I made this for dinner tonight, and it was AWESOME! The coating on the steaks had wonderful flavor, and crisped up perfectly! I used fresh turkey cube steaks that I get from my local farmers market, and we didn't miss the beef at all. Other then stirring a little hot sauce into the gravy at the end, I followed the recipe as written. Served with mashed potatoes and applesauce, this is a new fave! Thank you for this great addition to my favorites file!

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