Originally Posted by Sedagive
That looks fantastic. Have you posted the recipe?
Thanks. I went a little heavier on the spices than the first time around and double dredged it. And the gravy made with the pan juices was tastier, too.
I got everything I needed to know from here Chicken Fried Steak
Except I may have been PMed this technique: After browning, add a little liquid, cover and simmer for 15-20 minutes, then uncover and recrisp. This makes it really
tender... and this was really
I added a little chicken broth I had in the fridge.