Reviewed: Mar. 25, 2006

This is quite similar to the recipe I grew up with. Chicken-fried steak was one of my mother's specialties, and this approximates her "recipe." The gravy is absolutely awesome and is just like you might find at a good family restaurant! I did add a couple of teaspoons of chicken bouillon, which made the gravy taste a little fuller. The buttermilk didn't seem to appreciably effect the flavor, though it does make a thicker liquid mixture, which probably helped the flour stick to the meat better. Mom taught me to use cast iron skillets for chicken-fried steak--the cast iron skillets and temperature of the grease--are the keys to getting the breading to adhere to the meat.

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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Mar. 9, 2006

This recipe sounded interesting but was far too much grease for the little flavor provided by the batter - maybe try it again with more spices??

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Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 7, 2006

Breading was extremely difficult to work with. Breading started cooking but fell off meat when removed from pan. I have had much more success with other breading recipes.

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Reviewer:

Heather M Smith

Cooking Level: Intermediate

Home Town: New Berlin, Wisconsin, USA

Living In: Oconomowoc, Wisconsin, USA

Reviewed: Feb. 25, 2006

I had never used buttermilk with my chicken fried steak, I liked this change. I made sure the grease was hot enough and I had no problem with breading sticking. I added a couple teaspoons of chicken boullion to the gravy to give it more flavor I think that helped a lot.

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Reviewer:

Helen

Cooking Level: Expert

Home Town: Coffeen, Illinois, USA

Living In: Athens, Illinois, USA

Reviewed: Nov. 24, 2005

Love this recipe. Used tenderized round steak, after breading it, let it rest for a few minutes before frying. I deep fried this in a wok,frying 2 steaks (about4"x5"). Was surprised that the meat absorbed less fat than I expected. Family loved it, will make again.

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Reviewer:

COOKSALITTLE

Cooking Level: Intermediate

Home Town: Frankfort, Kentucky, USA

Living In: Marlin, Texas, USA

Reviewed: Nov. 1, 2005

This is such a tastey dinner. We usually make it with garlic smashed potatoes and green beans. This is the perfect comfort food meal to eat on a fall night. In fact, I think we'll have it again tonight!

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Reviewer:

CHICK4URBAN

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Puyallup, Washington, USA

Reviewed: Sep. 11, 2005

The recipe was ok. I found that the breading started to fall off. I increased the heat of the oil and it worked out good, it didn't fall off.

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Reviewer:

Gwen

Cooking Level: Expert

Reviewed: May 27, 2005

The worst stuff I've ever tried. The breading fell off and the steak was like eating a spoonful of grease. Absolutly disgusting. Sorry

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Reviewer:

Property of Sicilian

Cooking Level: Intermediate

Home Town: Egg Harbor Township, New Jersey, USA

Living In: Somers Point, New Jersey, USA

Reviewed: Apr. 14, 2005

Yuk.....this was awful. The crust fell off....it was just a mess. I will NEVER cook again. Toni

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Reviewer:

TONI JENKINS-ALLISON

Reviewed: Dec. 5, 2004

Chicken fried steak was delicious, but the gravy failed...it could've been me though because I'm not the best with gravy. After the first attempt flopped I made a new batch to serve with the steaks and it was great.

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