Marlboro Country Chicken Fried Steak (Country Fried)

piątek, 31 stycznia 2014

Marlboro Country Chicken Fried Steak (Country Fried)

Time: 20 mins


  • 3 lbs round steaks
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons green Tabasco jalapeno sauce
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour, divided
  • 2 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • vegetable oil or other fat, for frying


  • 1 Trim steak, cut into 6 to 8 smaller pieces and pound thin.
  • 2 Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
  • 3 Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
  • 4 Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
  • 5 Fry steaks approximately 2 min per side until golden brown.
  • 6 Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
  • 7 For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
  • 8 Pour off all but 6 tbsp of fat from the fry pan.
  • 9 Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
  • 10 Gradually stir in milk.
  • 11 Cook and stir over medium heat until thickened, season with salt and pepper.
  • 12 Serve gravy over steaks (or on the side for Yankees!).

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