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The Best Chicken Fried Steak

Reviewed: Nov. 19, 2012
I made this recipe gluten-free and dairy-free and LOVED IT! I replaced the flour with Bob's Red Mill all-purpose gluten-free flour, replaced the buttermilk with soy milk and a tablespoon of lemon juice, and replaced the milk in the gravy with rice milk. (Soy milk is a little too sweet for gravy.) I added garlic to everything, because in my house, you can't ever have too much garlic, and I took the advise of others and seasoned the meat before coating. I also used half chicken and half cube steak. (Pound out the chicken, too!) The chicken was just as good, maybe better? (And now I know I can do allergy-free fried chicken!) Next time, I will season the batter a litte more, too, with more salt, pepper, and of course, garlic. Overall, this recipe is AMAZING, and it was great to have chicken fried steak and chicken once again, after years of missing out due to allergies. Also, the other 3 "non-allergics" in the house said it was definitely a keeper! We all cleaned our plates! Thanks for this one!!
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