Man, I would like to have a big old piece of my Mom's chicken fried steak! I still have her meat tenderizer! She would beat the hell out of the steak slightly season it and then let it soak overnight in Buttermilk. She seasoned her non self rising flour slightly and just rolled the buttermilk soaked meat in it. When I was cooking for the family, I would add just a little bit of cornmeal to my flour. Just for you a little bit of texture and additional taste.
But the real taste sensation was her chicken fried venison! Basically, just done the same fashion.,
I'm really screwed now! That's all I'm going to be thinking about the rest of the damn day!