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The Best Chicken Fried Steak

Reviewed: Jan. 20, 2013
I used Gluten Free flour and left out the hot sauce. I bought the powered buttermilk that someone mentioned here and added it to the dry ingredients first before adding the liquid portion of the batter. This recipe was enough to make 6 large cubed steaks (3-4 lb. total) and still had batter left over. The coating came off the first steak; possibly didn't have the oil heated high enough. The rest of the steaks came out perfectly with a nice thick crust. I had never used baking soda & powder and the double dip method to fry foods before. Tasted just as good as restaurant versions I've order. The gravy came out perfect too.
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