Recipe 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."
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1 (5 ounce) can
2 1/2 tablespoons
hot pepper sauce
2 1/2 teaspoons
salt to taste
ground black pepper
round steak, pounded to about 1/2 inch thickness
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.
I WILL NEVER TRY THIS AGAIN. THE BREADING CAME RIGHT OFF WHEN I TRIED TO FRY THEM AND THE MILK WAS WAY TOO SWEET.
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 .
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!
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!
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
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Fried Steak II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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