If money were no object,what would be the best cut of meat for the best CFS.How thick? how prepared? When I cook CFS I add a pinch of baking soda to the egg/milk wash,it makes the breading "pop".But I really don't like using cube steak,hence the question.What do you use?

Thin cut ribeye, pounded
.in your dredge, use poultry seasoning and dry mustard along with what ever else you use.

venison, tenderized

Round or sirloin steak pounded but not too thin like some restaurants do, and all you get is batter and a paper thin steak. For many years, I have marinated it in 1 cup of milk, 1 Tbs. baking powder, and 1 tsp. salt for an hour before breading. Also do this with venison. I promise you, you'll always do it this way once you've tried it.

^^^^^ A little buttermilk maybe?

Don't know about the buttermilk with the other ingredients. It might explode! If it doesn't, it might be good. May try it next time and will report back if still breathing.

Agree with the ribeye

winner

2nd place

I checked with the Butcher at the local super market,He selected a top sirloin steak 1/2 inch thick and ran it through the tenderizer 2 times.I chicken fried it and it was tender and delicious like the CFS I used to be able to get at a restaurant

1/2" thick tenderized deer steaks...

That looks good

yes it does!

back in the 60's and 70's my grandmother used buttermilk to soak deer meat and she said it help tenderized it all I know it was some of the best I have ever eaten. You could cut deer meat with a spoon.