Chicken Fried Steak

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My boyfriend and I made this recipe last night. The steak was moist and juicy. The outer layer crispy and crunchy. I can wait to make this again!!

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Ive cooked this recipe for years. I eliminate the eggs and make sure the steak is moistened in buttermilk for awhile, and then dip it into seasoned flour. I have cooked it with eggs but its too bready and you can't hardly taste what your eating which is the steak. As one reviewer said the breading can come off easily.

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Alton is a DEMIGOD!!! IMHO, Good Eats was the best cooking show on television, and Alton Brown has fundamentally changed the way I look at cooking. It's so important to understand the chemistry behind the cooking, and I believe that Alton did a very nice job of making many cooking-related scientific concepts understandable to the layperson.

I have only run into one Alton recipe I didn't like, but I have HUNDREDS of others, including this one, that are spectacular. I have to admit, I was skeptical about this recipe at first (no seasoning in the eggs or flour, but I trust Alton. My trust was not misplaced. This recipe is awesome. ALTON BROWN FOR PRESIDENT!!! LOL

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The best simple and homemade style recipe I have seen in a long time.

Like it without any seasonings except salt and pepper.

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I'm giving this recipe a 5 star completely because of the gravy, it was delicious! My husband loves chicken fried steak and orders it all the time at restaurants, he took one bite and said "You will have to make this all the time now, this is better than any chicken fried steak I've ever had". I personally didnt find the breading to be all that great, but if you cover it in the gravy you wont care if it tastes like sawdust. I think the breading needs something like others have suggested, maybe cayenne, garlic or onion powder, or cajun seasoning and I would have liked that part more. I did have a little problem with parts of the breading coming off when I took it up from the pan, definitely use the amount of oil the recipe calls for, not the amount he shows in the video.

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Great example of simple "down home" cooking. Very tasty

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Wonderful take on American comfort food from my favorite culinary scientist AB. Big hit with the family and the gravy is phenomenal.Will definitely make again.

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This is delicious! I couldn't find any fresh thyme at the store worth buying, and I had to learn the hard way that my range needs to be on medium as opposed to medium-high, but otherwise I followed the recipe and it turned out beautifully! Wouldn't change a thing.

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It was definitely very tasty. I did take another reviewers advice and use buttermilk instead of eggs. I'm curious of the texture difference with the eggs instead but the buttermilk did give it a bit more of a southern taste. The gravy was very good and all I added like suggested was pepper. I will defitnitely make it again.

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Like the cut of meat that Alton uses. On the episode "Cubing Around", he also shows a recipe for Salsbury Steak that sounds great. I used a brown gravy with this one; personal preference.