Chicken Fried Steak

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First time I have tried to make something like this and it came out very good. I will be making this one again. Thank you Alton

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Had some venison steaks to use and......AWESOME! Used half and half because I only had skim milk, wanted to go richer and it was absolutely fantastic. Definitely not lo-cal but a great splurge. The gravy was fantastic! Alton is the best.

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I added some garlic powder and cajun seasoning to the flour but otherwise followed the recipe. The gravy was superb! The breading was great but could have been crispier (I'm sure this was my fault somehow so I will mix half flour and half panko or breadcrumbs next time around. Thanks, Alton!!

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Turned out better than I thought it would, and I always have problems with making gravy, but this gravy was GREAT!

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Lots of calories but worth it. I never had a chicken fried steak before but I will again. I added some cajun seasoning to the flour mixture to give it some more flavor. Next time Ill also add some to the gravy. Otherwise it was good.

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I went everywhere looking for a meat needler, and couldn't find one. Instead I bought some cube steak, salt and peppered it, floured it, then stabbed it furiously with a fork. Every other direction I followed to a T. It was so tender and delicious. HIghly recommended recipe!

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Growing up in Kansas with and with my dad's side of the being from the south I eat a lot of delicious deep fried everything. However I believe that some things should be fried, like twinkies.

Anyway I made this but instead of beef I used chicken. So using this recipe for a chicken fried chicken recipe was a smart choice. I made this for a friend and after he ate it he told me he doesnt like chicken much. I have had request to make it quite a few times since.

Someday I will have to try it with the beef, but for now I am hooked on the chicken side.

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First time I have eaten ckn fried.steak in my memory. It was great, but the gravy was.the best with a little added.garlic powder, and I don't like gravy. My husband is a very happy man.

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If you love crispy breading, tender steaks to cut with a fork, then this is your recipe for chicken fried steak. Most of my methods and cooking skills, I owe to Alton Brown. Especially when it comes to cooking homely foods like this.

I didn't really care for the gravy recipe with this one. Instead, I just made the usual white gravy from scratch in the pan after wards. Still really good.

Another 5 star recipe for Alton. Watch Good Eats to really get the full effect of his show.

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Alton's technique here is spot-on. Use of a needler, instead of a mallet, makes a world of difference, as does the triple-dredge and the rest before frying.

I actually like to use grass-fed skirt steak that I buy at Whole Foods, which is from a local farm. I trim off any excess fat & membrane, then pound the heck out of it with a Norpro tenderizer I bought off Amazon for $6.49.

Didn't try Alton's gravy, as I like to roll a little different with my chicken fried steak. Once the steaks are all cooked, I top mine with a couple spoonfuls of Hatch green chile enchilada sauce and a sprinkle of Monterrey Jack cheese, then throw under the broiler for a couple minutes to melt the cheese.