ISO recipe for Country Fried Steak!

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I'll second that recipe. I cook my chicken fried steak pretty much the same way.
 
Okay, I'm curious, why put the water in after the first side frying? Won't that make it gummy/flabby on the one side?
 
Okay, I'm curious, why put the water in after the first side frying? Won't that make it gummy/flabby on the one side?

I'm not sure what Mama would say, but I add a touch of liquid (usually chicken broth) to help it steam. The steak comes out more tender when you do this.
 
Okay, I'm curious, why put the water in after the first side frying? Won't that make it gummy/flabby on the one side?

I do this with chicken dishes. After frying if it needs to cook with the seasonings I add a little water to steam the chicken and dumplings. I thought itd make it all nasty but it keeps the fried outside :)
 
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