Chicken Fried Steak II

SUBMITTED BY: 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."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

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INGREDIENTS

1 (5 ounce) can evaporated milk
2 1/2 tablespoons hot pepper sauce
3/4 teaspoon salt
2 cups all-purpose flour
2 1/2 teaspoons paprika
1/2 teaspoon garlic powder
salt to taste
3/4 teaspoon ground black pepper
3 pounds round steak, pounded to about 1/2 inch thickness
4 cups vegetable oil

READ REVIEWS (25)

DIRECTIONS

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.)

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REVIEWS

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Reviewed on Jun. 18, 2007 by LINDA MCLEAN

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!

6 users found this review helpful

Reviewed on May 12, 2005 by SWBOOP

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.

6 users found this review helpful

Reviewed on May 12, 2005 by Luvs good food

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 .

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 1413

Total Fat: 127.7g
Cholesterol: 109mg
Sodium: 350mg
Total Carbs: 26.3g
Dietary Fiber: 1.1g
Protein: 41.2g

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