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Chicken Fried Steak Recipe

Chicken Fried Steak

Show: Food 911

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on January 12, 2008

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    This recipe looked great on paper, but in reality it was awful! I suppose if you're a big buttermilk lover you might like this one, but the buttermilk made the gravy so bitter it was inedible. Also, the "crust" fell off of the meat while cooking (this can happen when you do a flour dredge, egg dip & second flour coating. I will try this one again, but with regular milk or cream, and one coating of flour. (I hate giving up!

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  • on November 06, 2007

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    Was craving chicken fried steak and have always liked Tyler's recipies. Unfortunately, I too had a real problem with the breading (which turned to goo falling off in the pan. It tasted really good, just wasn't good. I am still in search of a good recipe.

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  • on November 06, 2007

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    this meal was so dicusting

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  • on November 03, 2007

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    my kids loved it they said i rock and so do you i will make it five more times because it was so so so so so so so so so so so so so so so so so so SO good

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  • on November 01, 2007

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    This is good home cooking! Rock on!

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  • on April 14, 2007

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    Not bad the buttermilk was off in flavor but still tasted okay. Made sure to bread them as soon as I was ready to cook them to try to keep breading intact. Still slid right off though. Would make changes, still have not found the best recipe.

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  • on December 20, 2006

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    Excellent flavor & breading

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  • on November 02, 2006

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    I thought this sounded easy, but had not used buttermilk in breading before, just to marinate chicken. I had the same problem others had with the breading falling off while frying. This only happened on one side because the other side didn't have any breading by the time it hit the pan. The recipe said to bread the meat and then let it rest while you fried the bacon. Did anyone else do this? The breading (actually goo, afer resting stayed on the plate, so I only had breading on one side. I think this would have turned out better if I had not rested it and had deep fried it instead of pan frying. I didn't even attempt the gravy with so much of the breading and burn breading pieces left in the grease.

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  • on October 29, 2006

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    My husband is very choosy about his food. Salt and pepper are the only two spices he accepts on his food.
    I saw this recipe and was pleasantly surprised that he enjoyed the spice! I must admit that the gravy was too tart for me when it was straight buttermilk, but I added whole milk to cut the tang.

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  • on October 24, 2006

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    this is a supreme country dish that will give anyone a great taste of the south and what we have to offer

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