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I have never tried to make chicken fried steak before. From the recipes I have read it is made in the same manner that you make fried chicken, but when I tried to make this dish the hot oil washed off most of the flour & the outer crust never developed. I think the juices from the steak released from the meat making the crust soggy. I did a flour - milk egg mixture and then flour again then letting it rest before frying it in a cast iron pan. I also used round steak tenderized with a meat mallet. Can anyone out there give me there thoughts or suggestions.

The pationate chef
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