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Chicken Fried Steak II

Chicken Fried Steak II

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
  3. 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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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.

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 .


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!