Chicken Fried Steak

I fused Ree's recipe with some tips from America's Test Kitchen to make my husband's favorite comfort food meal. I added baking powder and baking soda (per CI) to the flour, which supposed would make the batter crispier and...well, better. Another step Ree doesn't add is once the steaks are dipped and battered, to set them on a wire rack, over a baking sheet.
Ree doesn't use this tip--once you begin frying the steaks, set them over a wire rack and baking sheet at 200F (Warm), while you make the gravy. Doing so, prevents the crispy battered steaks from becoming soggy. My husband LOVED this recipe, and the adaptions were a great improvement. You can see how I made this on my blog at: http://foodiewife-kitchen.blogspot.com/2010/04/for-my-husband-chicken-fried-steak-with.html