So I've tried probably 20 times to make country fried steak and each and every time my breading is barely there and its bland. What I did this last time was coat it in egg & buttermilk, salt & pepper and dipped in flour, then pan fried for what seemed like forever. What am I doing wrong? How can I get a even coat of flavorful batter to stick to these things?Answer Question
Answer by ohwrite at 8:47 PM on Jan. 20, 2011
Answer by rkoloms at 9:46 PM on Jan. 20, 2011
Answer by SweetLuci at 10:51 AM on Jan. 21, 2011
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