Hi All... I tried to follow Guy Fieri's chicken fried steak recipe, and thought I had copied it exactly....London Broil cut in half, then butterflied apart to make four thin pieces...which I then pounded out to about half the original thickness. Dredge in buttermilk, then seasoned flour (which has baking powder/soda added), then egg wash, then bread crumbs...let dry for about 10 minutes on a grated sheet pan. When I went to fry, all the crust came off!! Was this due to a low oil temperature or something? I noticed the bits of crust still left seemed soggy. I did test the oil with a drop of water and it sizzled, so I thought the oil was up to temp. I used Canola oil. Then, the steaks seemed to puff back up to the original thickness, and were tough and gamey tasting...I failed!!! Appreciately gladly any suggestions.......I guess the only bright spot was the crust seasoning tasted good, but that's but one aspect of it... Thanks.