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My review
Chicken Fried Steak II
Krissy
"Green hot pepper sauce is added to this chicken fried steak to give a hint of spice. Best served with mashed potatoes and gravy and biscuits."
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Ingredients
45 m servings 456 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper.
- First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat.
- Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)
Footnotes
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 456 calories; 22.5 g fat; 26.3 g carbohydrates; 35 g protein; 91 mg cholesterol; 326 mg sodium. Full nutrition
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Reviews
Read all reviews 3548 Ratings
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Most helpful positive review
5/12/2005
I think if you ensure that the meat is at room temperature when coated and that the frying oil is very hot that you will find that the coating adheres properly. It is the difference in temperatu...
Most helpful critical review
10/19/2005
I WILL NEVER TRY THIS AGAIN. THE BREADING CAME RIGHT OFF WHEN I TRIED TO FRY THEM AND THE MILK WAS WAY TOO SWEET.
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5/12/2005
I think if you ensure that the meat is at room temperature when coated and that the frying oil is very hot that you will find that the coating adheres properly. It is the difference in temperatu...
5/12/2005
This was great and is a favorite already. Many had trouble with the coating falling off, while cooking. Coat all the steak and let set on a sheet of wax paper for at least 20 min. before you ...
10/25/2006
Just what I was looking for, a chicken fried steak with some spice to it! I dipped each steak in all the mixes and then set them out on wax paper for about 20 minutes, dipped in last mix again a...
6/18/2007
You really don't need all the oil to fry these unless you really want a deep fried steak. The spices called for gave the steaks a great flavor. Instead of using just the milk mixture, I made an ...
11/28/2005
I used soy milk because I did not have evaporated milk, deer steak because DH just put deer in freezer but followed the recipe directions. I laid wax paper on the counter and covered and coated...
3/13/2004
I make this about every other week becuase my husband is crazy about it! Says it's the best he's ever had! The coating will fall off if you don't use kitchen tongs (I think thats what they are c...
6/27/2007
I was sure the breading would fall off like always but followed another reviewers suggestion and it didn't fall off! I dipped the meat as recipe states then let it sit on waxed paper for 20 min...
10/19/2005
I WILL NEVER TRY THIS AGAIN. THE BREADING CAME RIGHT OFF WHEN I TRIED TO FRY THEM AND THE MILK WAS WAY TOO SWEET.
10/21/2010
WOW! I used 2 tbsp tobasco instead of 2 and a half because I am a wimp when it comes to spice. BUT- I could have handled all of it. My husband loved them! I served them with gravy or ketchup and...