The Best Chicken Fried Steak
First off; 2 cups of flour was a waste of a cup of flour. Keep the other dry ingredients the same, but don't throw away a cup of flour.
Second; I pre-seasoned the meat with salt & pepper, and glad I did, it gave the meat just a enough extra flavor.
3rd: I used lard instead of the shortening, liked the boost it gave to the meat.
Lastly: The gravy was very bland, although the lard helped it. I added Tabasco (1/2 teas.), a teaspoon of Worcestershire sauce, and additional salt & pepper to the gravy.
The meat, the dredge & batter was very good and help up well. I was impressed with that, but again, the gravy really needed some work.
I would make this again with the changes I made.
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Sep. 4, 2012