Christina's Chicken-Fried Steak

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My mom, grandma, great-grandma, great-aunts, etc. always use saltines instead of Ritz. My great-grandma used a civil war cookbook-and cast iron skillet!! We just use milk,eggs,salt and pepper and saltines. No thyme??!! or any thing else. It's great, very TEXAS!!!!!!

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This recipe is pretty good, but it needs more salt and the addition of black pepper, which is essential in Southern cooking. I made eight cube steaks and still had plenty of flour and egg wash. It needs to be scaled back if only making four. The flavor the buttermilk added was delicious.

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I've used this recipe as my standard for country fried steak for a long while now. I reduce the eggs to one, and the buttermilk and flour to one cup each. I keep the seasoning amounts the same. This is a great recipe with lots of flavor- give it a try!

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Ritz crackers take away from the taste. Threw out.

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I made this dish for my family and they loved it! I will definately make it again.

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Instead of Ritz Crackers I used Corn Flakes and milk instead of buttermilk. The family loved it.

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I would have been happier with plain flour and seasoning. The crust tasted like Ritz crackers, which wasn't a good thing to me. I couldn't taste the thyme at all. All it tasted like was a Ritz covered steak.

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I found this recipe to be easy to make and the texture was great but the flavor was lacking. Then again my wife & children do not care for spicy food so I did cut back on the seasoning. I will make this again but I will not be afraid to add seasoning to MY hearts content.

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Very easy and tasty! I agree that it was a little wasteful though. I halved the amount of buttermilk, eggs and flour.

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was very good