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These crispy steaks will earn raves when you serve them for dinner. "My husband asks me to prepare this recipe regularily," says Denice Louk of Garnett, Kansas. "I like it because it's so easy to make."
This recipe is:
Quick
Originally published as Chicken-Fried Steaks in Country Woman May/June 2004, p40
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Reviewed on Feb. 03, 2012 by ValerieMS
We loved this recipe! I haven't managed to get my husband to develop a taste for Country Gravy yet, but my 8 year old daughter liked it and she doesn't usual like gravy.
Reviewed on Nov. 24, 2011 by tigres52
I didn't have the guts to make my own gravy, but the chicken fried steaks were a HUGE hit!
Reviewed on Oct. 22, 2011 by Its_Aiza
I fry it up as directed, then dip in buttermilk and bread again to make it crisper. Also, try dried minced onion instead of onion powder. I use a powdered mix for the gravy, but I'm just hopeless with gravy :) Overall, we use this recipe about every two weeks and my fiance (a VERY manly eater) LOVES it.
This recipe is in a constant circulation with my fiance and I. I make it probably once every two weeks, if not more (when it's cold we tend to make it more). The only thing I change is that I fry it up as directed, then I dip in the buttermilk mixture and bread again. Also, the gravy recipe doesn't work for me, so I end up buying some powdered gravy mix. Try dried minced onions in place of the onion powder, also.
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