Ultimate Texas Chicken Fried Steak Recipe (2023)

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Ultimate Texas Chicken Fried Steak Recipe (1)

This chicken fried steak recipe beat Grady Spears—cowboy food legend, James Beard award-winner, and my great friend, at the Golden Chile Awards, to take its place as the definitive chicken fried steak recipe, and today I am sharing the whole process, including my secret ingredient, with you.

As the home of chicken fried steak, Texans have some pretty big expectations for this iconic dish– it’s as Texan as chili or the Alamo, so understand that everyone has a recipe, and they are comprised of similar ingredients with specific twists.

As a chef, I have been on a quest to gather everyone’s best techniques and this post is really about the chicken fried steak secrets that chefs and excellent cooks utilize, combining them all together, and providing you with a recipe for the Ultimate Texas Chicken Fried Steak.

Ultimate Texas Chicken Fried Steak Recipe (2)

Let’s get back to the basics for our friends throughout the country, and around the world, because the idea of a chicken fried anything seems to be causing some confusion.

Why is it Called Chicken Fried Steak?

If you take the standard recipe for fried chicken and substitute any tenderized steak cutlet–breading and frying the steak just like you would do with fried chicken, then you have made chicken fried steak. We usually serve it smothered in creamy white gravy. (My secret ingredient is in my gravy.)

Chicken fried steak gets its name because the ingredients and process are identical to making fried chicken–a slice of beef such as cube steak or tenderized round steak is used in place of the chicken, but the battering process (standard breading procedure), remains the same.

What is the Difference between Chicken Fried Steak and Country-Fried Steak?

Chicken fried steak is deep-fried and country fried steak is pan-fried. Because most home cooks fry in a saute pan or cast-iron skillet rather than a deep fryer, home versions will lack some of the qualities of restaurant chicken fried steak, which is submerged in hot oil allowing the batter to run and expand, eventually getting very crispy. Most home cooks still refer to their dish as chicken fried steak and would argue that the names are interchangeable. It really comes down to using quite a bit of oil in the pan, giving the batter lots of room to fry in where it develops a crunchy exterior.

Pan Drippings

Additionally, when you pan fry your meat in a skillet, you’ll have the pan drippings to create your gravy. This gravy will have a golden tint that pure white cream gravy will not have. Many cooks think this gives the gravy extra flavor.

Ultimate Texas Chicken Fried Steak Recipe (3)

Is Texas Known for Chicken Fried Steak?

Texas is the home of chicken fried steak and the dish is a fundamental recipe for those with Texan roots. Texas even boasts a state holiday, passed in October 2011 designating October 26, as Texas Chicken Fried Steak Day.

Now that we’ve settled all that, let’s get cooking…

Ultimate Texas Chicken Fried Steak Recipe (4)

What is Best Cut of Meat for Chicken Fried Steak?

Top round, top sirloin, or eye of round.

(Video) How to Make the Best Chicken Fried Steak in Texas

Cube steak, which was formally tenderized top round or top sirloin, was traditionally used for chicken fried steak for years. However, due to its lack of an official definition, many grocery stores began using other cuts of meat, such as brisket, sending it through a tenderizing machine, and selling it as cube steak. This results in a chicken fried steak that is difficult to chew. For this reason, most chefs and discerning home cooks buy top round, sirloin, or eye of round, and tenderize it themselves with a kitchen mallet.

Cube steak may be used if your butcher has assured you that the correct cuts of meat are being used to produce their cube steak.

How To Make Chicken Fried Steak

If you were able to purchase a good quality cubed steak then there is nothing left to do but season with kosher salt, black pepper, and garlic powder, and proceed to the portion of this post on breading the steaks.

For everyone who was able to obtain top round or eye of round, cut the roast into steaks which will naturally be about 3-4 inches in diameter. I like to cut them to be about 3/4 of an inch thick.

If your beef came in waxed butcher paper that is an excellent wrap to use, or use pieces of plastic wrap or wax paper to line a cutting board, place the steak down and place another piece of plastic wrap or wax paper on top. (See the video for a demonstration.)

Ultimate Texas Chicken Fried Steak Recipe (5)

Using a meat mallet or a rolling pin, beat the steak until it spreads out and becomes thinner. I like my steaks to nearly double in size so that they are very thin. Repeat with the remaining steaks and transfer them to a baking sheet.

Finally, season the steaks with seasoning salt and black pepper.

How To Bread Chicken Fried Steaks Properly

Now we will set up a standard breading station. In one large glass bowl or casserole dish, we will place our 3 cups of all purpose flour seasoned with seasoned salt, pepper, onion powder, and spices.

In our next shallow dish, we will place 3 cracked eggs and 1/4 cup of whole milk, whisked well. Some people use a buttermilk-egg mixture instead of milk and that provides different flavors in the final crust which you might choose to experiment with.

One at a time take each tenderized steak and coat it in the seasoned flour mixture, shake it off and dip it into the egg mixture, and then back into the seasoned flour. Place the steak, now breaded back onto the baking sheet and repeat with the remaining steaks.

Place the breaded steaks into the refrigerator for 20 minutes while the breading develops. It will go from looking white and powdery to looking more like a dough.

To Fry the Chicken Fried Steaks

Take another baking sheet and place a wire rack over it for draining the cooked steaks when they come out of the oil. Alternatively, you can transfer them to a plate lined with a paper towel. when they are done cooking.

Fill a large cast-iron skillet or large saute pan with a high smoke point oil such as canola oil, sunflower oil, or grapeseed oil. Heat the oil to medium heat, about 350°. I check the temperature of the oil with my infrared thermometer, which I love for these types of messy and potentially dangerous hot oil situations.

Starting with one steak, use tongs to lay the steak down in the hot oil. Cook this steak 3-5 minutes watching the edges for a crispy golden brown crust, then flip. The next side will usually not take quite as long to cook. Transfer to your wire rack or plate lined with paper towels and season immediately with fine salt or seasoned salt. This is the secret to really excellent fried foods. Salt quickly before the crust cools. Repeat with the remaining meat.

Some people choose to hold the cooked chicken fried steaks in a warm oven, but I find this makes the breading go soft. I prefer to work quickly for the best flavor.

(Video) Texas Best - Chicken Fried Steak (Texas Country Reporter)

Ultimate Texas Chicken Fried Steak Recipe (6)

How to Make the Best Gravy for Chicken Fried Steaks

Well, I told you I was going to give you my chicken fried steak secret, and here it is. It’s really a secret my grandmother handed down to me from using in her multiple Texas cafes. For the best gravy–award-winning, trophy gravy, always use evaporated milk.

I know! I have seen so many people look at me like why? Why does that work? How would that matter?

Evaporated milk creates a warmer, richer, buttery gravy that heavy cream or whole milk just cannot replicate. Evaporated milk (not to be confused with condensed milk, which is a sweet dessert-like product) is canned milk, and as such, it is heated in the canning process giving it notes of caramel and toastiness. My recipe also calls for seasoning with garlic powder and onion powder and a drop of lemon juice for brightness. I’m telling yall, it’s the gravy to end all gravies.

Since we prepared the chicken fried steaks in our large skillet we will also be able to use those decadent pan drippings for a creamy country gravy with notes of the steak. Occasionally this gravy will look like a brown gravy but since brown gravy is a rich dark gravy, I like to describe it as golden. The pan drippings give it this beautiful color and flavor.

To finish the chicken fried steaks you can plate up with mashed potatoes or green beans and coat the chicken fried steak with plenty of gravy!

Ultimate Texas Chicken Fried Steak Recipe (7)

Now let’s look at some common problems:

Why does my breading fall off my chicken fried steak?

Breading falls off because of two reasons. Not allowing the batter to sit on the steak and adhere (transforming into an almost dough) before frying, and the frying oil not being hot enough. You should always use a thermometer to manage the heat of the oil in your skillet. I use a simple infrared thermometer.

How do you keep the coating on chicken fried steak?

Rest the steaks after breading them for 15-20 minutes to let the coating adhere well. Then cook in hot oil 350° and up. Do not let the oil drop below 325°. Follow this procedure precisely and you should not have any more problems.

What sides go good with chicken fried steak?

Mashed potatoes are the traditional pairing of chicken fried steak. I also love this Rustic Potato Cake. A green vegetable is nice such as green beans, steamed broccoli, and a piece of Texas toast.

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(Video) Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network

Ultimate Texas Chicken Fried Steak Recipe (8)

Yield: 4

The Ultimate Texas Chicken Fried Steak Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Inactive Time: 20 minutes

(Video) Chicken Fried Steak at the Broken Spoke

Total Time: 1 hour

This authentic Texas chicken fried steak recipe shares my family secrets to crispy, well-developed batter and rich and creamy gravy!


  • 4 (1/2-inch-thick) steaks of eye of round
  • 3 cups all-purpose flour
  • 1 tablespoon seasoning salt
  • Freshly cracked black pepper
  • 2 tablespoons cornstarch
  • 3 eggs
  • 1/4 c. milk
  • 1/4 liter canola oil, for frying
  • West Texas Gravy:
  • 3–4 tablespoons oil, reserved from the pan you cooked the steaks in
  • 3–4 tablespoons flour (grab some of the seasoned flour from breading the steaks)
  • 2 12 oz. cans evaporated whole milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon each garlic powder and onion powder
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Optional Garnish: I don’t think there is anything better than fresh thyme!


  1. Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go. I alternate between the spiky side and the flat side of the mallet as I go.
  2. Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.
  3. In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.
  4. Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.
  5. To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it’s hot enough. This happens at about 350°F.)
  6. Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.
  7. Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.
  8. As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.
  9. When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3–4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.
  10. Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.
  11. I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that’s just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.
  12. Top the chicken-fried steaks with gravy and serve with your favorite sides.


This recipe is delicious served with our Boursin cheese mashed potatoes recipe!

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 3007Total Fat: 256gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 221gCholesterol: 223mgSodium: 1830mgCarbohydrates: 135gFiber: 5gSugar: 7gProtein: 47g

These nutritional values are an estimate only and provided as a courtesy. Different brands of ingredients may result in different calorie counts, and the software does not account for these differences. Consult with your dietician or doctor for precise nutritional values.

Did you make this recipe? Please leave us a comment below and let us know how it went!

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Why does my breading fall off my chicken fried steak? ›

Breading falls off because of two reasons. Not allowing the batter to sit on the steak and adhere (transforming into an almost dough) before frying, and the frying oil not being hot enough. You should always use a thermometer to manage the heat of the oil in your skillet.

What is the difference between country fried steak and chicken fried steak? ›

Chicken fried steak is a crispy fried steak served with white gravy, while country fried steak is a simpler, less crispy cutlet smother in brown gravy.

What cut of meat is chicken fried steak? ›

Generally, the most common cuts used for chicken fried steak is a lean cut, such as top round, eye round, sirloin tip or cube steak (essentially a top round that's sold pre-tenderized, hammered with meat tenderizer). Originally, chicken fried steak was created as a way to utilize cheaper cuts of beef.

What is the difference between chicken fried steak and chicken fried chicken? ›

Chicken fried steak got its name around the mid-1900s because it's prepared the same way as fried chicken, with both egg and flour for the breading. The outside is usually crispier, and the meat can be either pan-fried or deep-fried. Peppered white cream gravy can be served on top or on the side.

How long should breading sit before frying? ›

Chill and Be Patient

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks.

Should you let breading sit before frying? ›

Too much "glue," and the breading also might fall off during frying. After the final coating in crumbs, allow the cutlets to rest for about 10 minutes before frying, a step that also helps the breading stay attached.

How do I make the best fried steak? ›

Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.

How do you keep breading from falling off country-fried steak? ›

Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.

Why is chicken-fried steak tough? ›

Chicken Fried steak is simply a beef cube steak that is breaded and fried like a piece of fried chicken. Cube steak is a cut of beef that is naturally pretty tough. What is this? You will see that it has been run through the tenderizer (a machine that makes small cuts all over) at the grocery store.

What state is known for chicken-fried steak? ›

The town of Lamesa, Texas, claims to be the birthplace of chicken-fried steak, and even hosts an annual celebration of the dish. Chicken-fried steak is the more popular over country-fried steak in Texas.

What goes good with chicken-fried steak? ›

Simple Side Dishes for Chicken Fried Steak
  • Perfect Mashed Potatoes.
  • Southern Cornbread.
  • Stewed Okra and Tomatoes.
  • Southern Style Collard Greens.
  • Black Eyed Peas Salad.

What is the most delicious fried chicken in the world? ›

Where to eat The best Fried Chicken in the world (According to food experts)
  • Prince's Hot Chicken Shack. ...
  • Roscoe's House of Chicken and Waffles - Hollywood. ...
  • Hattie B's Hot Chicken. ...
  • Bolton's Spicy Chicken & Fish. ...
  • Pepperfire Hot Chicken. ...
  • Bubba's Cooks Country. ...
  • Howlin' Ray's. ...
  • Yardbird Southern Table & Bar.

Is chicken-fried steak deep-fried or pan-fried? ›

Chicken-fried steak is typically deep-fried and served with cream gravy, while country fried steak is typically fried in a skillet and served with brown gravy. The frying medium has traditionally been shortening, but butter and lard have sometimes been used instead.

What comes first flour egg or breading? ›

The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.

When breading chicken do eggs or flour come first? ›

How to dredge chicken. Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken. To keep the egg and flour from clumping on your fingers, try to keep one hand wet and one dry when coating the chicken.

What is the three step breading method? ›

The standard breading procedure includes three steps: dredging in flour, moistening in egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in breadcrumbs or Panko (Japanese bread crumbs with terrific texture!).

Why does my breading always fall off? ›

You Don't Start Dry. The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

How do you make crispy breading? ›

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.

Is it better to fry steak in butter or oil? ›

Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.

Should you fry steak in olive oil or butter? ›

Steak and olive oil

Like butter, olive oil has a distinct taste and low smoke point. It also offers immense moisture and character depending on what kind of oil you buy. Even modestly priced olive oil can give flavour to a steak and if you like that flavour, this is definitely the way to go.

Do you fry steak in oil or butter? ›

Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.

Why do you dip meat in flour before frying? ›

The coating keeps the food from sticking to the pan while cooking. The flour and other dry ingredients seal in moisture to prevent the food from becoming tough. The coating helps to brown the food and provides a crunchy layer. The seasoning in the coating adds flavor to your food.

Can you skip flour when breading? ›

First things first: The breading process must go as follows: flour, egg, crust. The flour step gives the egg something to adhere to. Without it, the breading would slide right off the meat. But plain old all-purpose flour does not a delicious cutlet make.

How do you get panko to stick without eggs? ›

Luckily cream worked well, adhering the crumbs nicely. THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

What is the best oil to fry steak in? ›

What Type of Oil Should I use for Cooking My Steak? When cooking steak in cast iron skillets, you want to use a type of oil that has a high smoke point. For example, peanut oil, canola oil, grapeseed oil, and avocado oil are ideal options for cooking steak due to their high smoke points.

How do you pan fry a steak without making it tough? ›

Let Steak Come to Room Temperature

To produce a super tender steak, leave it out at room temperature for 30 minutes before cooking. A cold cut of meat hitting a very hot pan will cause the steak to become tough and chewy.

Does chicken fried steak have to be well done? ›

Chicken fried steak is customarily served at least medium well. This is not out of philistinism, but out of bare necessity. By the time the crust on the steak is golden-brown-and-delicious, the steak is usually looking at medium rare in the rear-view mirror.

Is chicken fried steak a Texas thing? ›

This Texan delicacy is a cutlet of tenderized top-round beef, battered and fried in a skillet (much like fried chicken, hence the name, though there is also chicken-fried chicken, to further confuse non-Texan eaters), and served with cream gravy.

How does Paula Deen make country-fried steak? ›

Season the meat on both sides with Paula Deen House Seasoning. Dredge the steaks through the buttermilk then the flour. Add an inch of oil to a large heavy skillet set over medium-high heat. Add steaks to the hot oil in batches and fry until golden and brown, about 5 minutes per side.

What is the fried chicken Capital of the World? ›

How Gordonsville, Virginia, Became The 'Fried Chicken Capital of the World' Waiter carriers serving food to passengers on a train passing through Gordonsville.

Who introduced chicken-fried steak to Texans? ›

Another theory claims that Jimmy Don Perkins, a short-order cook in a cafe in Lamesa, Texas, invented the dish by accident in 1911. According to the legend, Jimmy Don mistook two separate orders, one for chicken and one for fried steak, for one strange request and chicken-fried steak was born.

What alcohol goes with chicken fried steak? ›

Chicken Fried Steak pairs best fruity red wines with ample acidity, such as Baco Noir, Grenache, Sangiovese, Zinfandel, and Beaujolais Villages. A peppery Syrah from the Rhône Valley of France also makes for a wonderful pairing.

What is chicken fried steak why called? ›

Chicken Fried Steak gets its name from the breading used on the outside of the steak before it's fried in the same manner as traditional fried chicken — but instead of chicken, a tenderized piece of beef steak is used instead.

How do you keep breading on chicken fried steak? ›

Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.

Why does the coating come off my fried chicken? ›

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Should you flour steak before frying? ›

Tips for Making the Best Chicken Fried Steak

We dredge the steak cutlets in flour twice, first before, then after an egg wash. The first time you dredge the steaks into the flour, use the heel of your hand to really press it in. That way, the coating will adhere better.

Do you Season steak before or after frying? ›

Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

Is it better to fry chicken in Crisco or oil? ›

Melted shortening (i.e., Crisco) really is better than cooking oil. It is extremely important that the melted shortening is the right temperature before adding the chicken. It should be hot, but not smoking, ideally 355°F to 360°F. Too low a temperature will result in greasy chicken.

How do you get a thick coating on fried chicken? ›

First of all make sure the chicken pieces are dry, coat them with flour (I like to use Wondra instantized flour) or cornstarch and shake off any excess. Then dip them in beaten egg or buttermilk, or a combination of the two, and finally coat them with bread crumbs, panko, cornmeal, or cereal crumbs.

What is the best way to get breading to stick to chicken? ›

Dredge the chicken in the flour until well coated, shake off excess flour, then place the chicken in the eggs. Lift the chicken out and let the excess egg drip off, place in the breadcrumbs. Cover the chicken in the breadcrumbs and press firmly to help the breadcrumbs adhere.


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