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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Tips

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

455.7 calories; 35 g protein; 26.3 g carbohydrates; 90.7 mg cholesterol; 325.9 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2005
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 temperatures of the meat and the coating that causes the problem. Read More
(62)

Most helpful critical review

Rating: 1 stars
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. Read More
(8)
50 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
05/12/2005
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 temperatures of the meat and the coating that causes the problem. Read More
(62)
Rating: 4 stars
05/12/2005
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 temperatures of the meat and the coating that causes the problem. Read More
(62)
Rating: 5 stars
05/12/2005
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 cook. The coating will not fall off. Use tongs as another cook suggested. Read More
(51)
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Rating: 5 stars
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 and then fried. Had no problems with the breading. Definitely have to serve with mashed potatoes biscuits and gravy! Read More
(36)
Rating: 4 stars
06/18/2007
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 egg base and then added some of the milk and hot sauce. Once done I dumped most of the oil added flour to make a roux and made a nice country gravy to go with the cube steaks I used. The boys loved their Father's Day treat. Thanks Krissy! Read More
(16)
Rating: 5 stars
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 the steaks with the one cup unseasoned flour. I let it sit for 20 minutes turning occassionaly. I then dip the steak in milk mixture then the seasoned flour. I then let it sit on the wax paper again while heating the oil and turning it checking to see if I needed to coat with the seasoned flour which I did a little but not much. DH loved it but has always loved my deer steak. I have to say the others suggestions of letting the steak come to room temperature and sitting for 20 minutes made a big difference. Thanks for the recipe and suggestions Read More
(12)
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Rating: 5 stars
03/13/2004
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 called). Don't use spatula. You should also remeber to tenderize the meat first. I use Frank's Xtra Hot Pepper Sauce. I even like to put it on top of the steak when done. Great recipe! Read More
(12)
Rating: 4 stars
06/27/2007
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 minutes then redipped and fried as usual. I don't usually make dinners like this because I don't like frying but do it now and again. I didn't use any where near the amount of oil called for in the recipe though. Tasted really good! Read More
(11)
Rating: 1 stars
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. Read More
(8)
Rating: 4 stars
10/22/2002
My family loved it and I will make it again. I used cube steak and it turned out great. Read More
(6)