If you are craving that perfect Southern comfort food that hugs you from the inside out, then you have to try The Pioneer Woman Chicken Fried Steak Recipe. This dish takes simple ingredients and transforms them into a crispy, tender, and flavorful masterpiece topped with rich, creamy gravy that just melts in your mouth. Whether it’s a weeknight dinner or a special gathering, this recipe never fails to bring smiles and satisfied bellies around the table.
Ingredients You’ll Need
Gathering the right ingredients for The Pioneer Woman Chicken Fried Steak Recipe is a breeze, but each one is crucial for capturing the authentic taste and texture that makes this dish so beloved. From tender cube steaks to perfectly seasoned flour, every element plays a vital role in creating that crispy crust and luscious gravy.
- 3 pounds Cube Steak: Tenderized round steak that forms the hearty base of this dish, ensuring each bite is juicy and flavorful.
- 1 1/2 cups Whole Milk: Adds creaminess both to the batter and the gravy, with extra milk on hand to adjust thickness.
- 2 large Eggs: Helps create a binding egg wash that keeps the flour coating crispy and intact.
- 3 cups All-purpose Flour: Used for dredging the meat and thickening the delicious gravy, providing structure and a golden crust.
- Seasoned Salt: Brings depth and perfectly balanced seasoning to the flour mixture.
- 1/4 teaspoon Cayenne: Adds a subtle kick, elevating the flavor without overpowering the dish.
- Black Pepper: Freshly ground for spice and aroma, seasoning both the meat and the gravy.
- 2 tablespoons Canola Oil: Ideal for frying the steaks to golden perfection, giving you that irresistible crunch.
- Salt and Pepper: Essential for seasoning the meat upfront and the gravy to taste, making sure every bite is bursting with flavor.
How to Make The Pioneer Woman Chicken Fried Steak Recipe
Step 1: Prepare Your Assembly Line
Start by setting up a neat assembly line to make the breading process simple and mess-free. In one dish, combine whole milk and eggs to create an egg wash. In another, mix your flour with seasoned salt, cayenne, and black pepper for that perfectly spiced coating. Keep the cube steaks on a separate plate, and have a clean plate ready to rest your breaded steaks.
Step 2: Season and Coat the Steak
Work one piece of cube steak at a time to get the best coating. Lightly season both sides of each piece with salt and pepper. Dip the steak into the milk and egg mixture, letting it soak up that moisture, then thoroughly coat it in the seasoned flour. Don’t stop there! Dip the steak back into the milk and egg, followed by a final flour coating, creating that double-dipped, ultra-crispy crust that defines the dish.
Step 3: Fry the Steaks
Heat your canola oil in a large skillet over medium heat until it’s shimmering hot. To test, sprinkle a pinch of flour into the oil — if it sizzles, you’re ready. Carefully add three pieces of the breaded steak at a time, frying them for about 2 to 2 1/2 minutes on each side until the edges turn a beautiful golden brown. Transfer them to a paper towel-lined plate to drain off excess oil, keeping them warm as you fry the remaining steaks.
Step 4: Make the Gravy
Once all the steaks are fried, catch that flavorful grease by pouring most of it into a heatproof bowl, leaving about 1/4 cup in the pan. Return the pan to medium-low heat, then sprinkle 1/3 cup of flour evenly over the hot grease. Whisk continuously, turning the mixture into a golden-brown paste. If it looks too oily, add a little more flour. Slowly pour in milk while whisking constantly to avoid lumps. Keep stirring until the gravy thickens to a smooth, creamy consistency. Season with salt and pepper to taste and cook for 5 to 10 more minutes to deepen the flavor.
How to Serve The Pioneer Woman Chicken Fried Steak Recipe
Garnishes
Simple garnishes can elevate this dish even more. Freshly chopped parsley adds a burst of vibrant green color and a mild, fresh flavor contrast to the rich gravy. A handful of cracked black pepper on top gives a little extra pop and aroma. For a touch of fun, a squeeze of fresh lemon works wonders to brighten the heavy, indulgent flavors.
Side Dishes
No plate of The Pioneer Woman Chicken Fried Steak Recipe would be complete without classic Southern sides. Creamy mashed potatoes are an obvious best friend, perfect for soaking up every drop of that luscious gravy. Add steamed green beans or creamy corn pudding for balance and a hit of natural sweetness. For a touch of crunch, a simple cabbage slaw or crisp salad refreshes the palate.
Creative Ways to Present
Want to impress your guests? Serve the crispy steaks stacked high beside a creamy mountain of mashed potatoes drizzled generously with gravy. Use rustic cast iron skillets for a farmhouse vibe or plate it on classic white dishes for a neat, inviting presentation. Add a small ramekin of pickled jalapeños or hot sauce on the side to offer a tangy, spicy option that jazzes up every bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The meat stays tender, and the breading retains some crispness for up to 3 days. Keep the gravy separate if possible to prevent the coating from getting soggy.
Freezing
The Pioneer Woman Chicken Fried Steak Recipe can be frozen for longer storage. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze the gravy separately in a microwave-safe container. They will keep well for up to 2 months.
Reheating
Reheat leftovers in a preheated oven at 350°F to preserve the crispiness of the breading. Warm the gravy separately on the stove or microwave, stirring occasionally to prevent lumps. Avoid reheating everything together to keep the dish as close to fresh as possible.
FAQs
Can I use a different type of steak for this recipe?
Cube steak is preferred because it is tenderized and cooks quickly, but if you can’t find it, tenderized round steak or thinly pounded sirloin will also work. Just be sure to tenderize it well for the best results.
Is it necessary to double-dip the steak in egg and flour?
Yes! The double-dipping creates the thick, crunchy crust that makes The Pioneer Woman Chicken Fried Steak Recipe so special. Skipping this step might cause the breading to fall off or be less crispy.
How spicy is the cayenne in this recipe?
The recipe uses a small amount of cayenne powder to add a gentle warmth without overwhelming the dish. You can always adjust the quantity based on your heat preference.
Can I make the gravy gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just make sure to whisk well and monitor the thickening process to get the perfect gravy consistency.
What is the best way to get the gravy nice and smooth?
Constant whisking while slowly adding milk and cooking the gravy over medium-low heat helps prevent lumps. Also, ensure the flour is well combined with the grease before adding milk to form a smooth roux base.
Final Thoughts
There’s something truly comforting and joyful about The Pioneer Woman Chicken Fried Steak Recipe that makes it a favorite in my kitchen and hopefully yours soon. With its crispy, flavorful crust and creamy homemade gravy, it delivers that classic Southern charm in every bite. Give it a try, and watch it become a beloved staple in your meal rotation that everyone will be asking for again and again!
Print
The Pioneer Woman Chicken Fried Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This classic Pioneer Woman Chicken Fried Steak recipe features tenderized cube steak breaded in seasoned flour and fried to crispy golden perfection. Paired with rich homemade creamy gravy made from pan drippings, it’s a comforting Southern-style dish that’s perfect served over mashed potatoes for a hearty meal.
Ingredients
Steak and Breading
- 3 pounds Cube Steak (tenderized Round Steak that’s been extra tenderized)
- 1 1/2 cups Whole Milk (plus up to 2 cups for gravy)
- 2 large Eggs
- 3 cups All-purpose Flour
- Seasoned Salt, to taste
- 1/4 teaspoon Cayenne Pepper
- Black Pepper, to taste
- Salt, to taste
- 2 tablespoons Canola Oil (for frying)
Gravy
- Pan grease from frying steak
- Additional flour from breading
- Additional whole milk (up to 2 cups)
- Salt and black pepper, to taste
Instructions
- Prepare the breading stations: Set up a sequence of shallow dishes – one with combined milk and eggs, another with flour mixed with seasoned salt, cayenne, and black pepper, then a plate for the raw cube steak, and a clean plate to place the breaded steaks.
- Bread the steak: Take one piece of cube steak at a time and season both sides with salt and pepper. Dip it into the milk and egg mixture, then coat thoroughly with the seasoned flour. Dip back into the milk and egg mixture once more, then coat again in the flour. Place the double-breaded steak on the clean plate.
- Repeat breading: Continue this process until all pieces of meat are breaded, arranging them on the clean plate.
- Heat the oil: Pour canola oil into a large skillet and heat over medium heat. Test the heat by sprinkling a pinch of flour into the oil; it should sizzle if ready.
- Fry the steak: Cook three pieces of breaded steak at a time in the hot oil. Fry each side for about 2 to 2 1/2 minutes until the edges turn golden brown and crispy.
- Drain and keep warm: Remove fried steak pieces and place them on a paper towel-lined plate to drain excess oil. Keep them warm while frying the remaining pieces.
- Make the gravy: After frying all steak, carefully pour off most of the grease from the skillet into a heatproof bowl, leaving roughly 1/4 cup in the pan. Return the pan to medium-low heat and let the grease warm.
- Create a roux: Sprinkle 1/3 cup of the leftover flour evenly over the hot grease. Whisk continuously to form a golden-brown paste. If the roux is oily rather than pasty, add another tablespoon of flour and whisk to combine thoroughly.
- Add milk and thicken gravy: Gradually whisk in milk, stirring constantly to avoid lumps. Continue cooking until the gravy thickens. Add more milk as needed if the gravy becomes too thick.
- Season and simmer: Season the gravy with salt and black pepper to taste. Let it simmer and whisk occasionally for 5 to 10 minutes until smooth and creamy.
- Serve: Plate the fried chicken fried steak alongside a generous serving of mashed potatoes. Pour the creamy gravy over both the steak and potatoes for a comforting, classic Southern meal.
Notes
- Use tenderized cube steak for the best texture and flavor.
- Double-dipping the steak in the egg and flour mixture creates a thick, crispy breading.
- Maintain medium heat while frying to ensure the steak cooks through without burning the breading.
- You can adjust the cayenne pepper for more or less heat according to preference.
- If gravy gets too thick, thin with additional milk gradually.
- This dish pairs perfectly with buttery mashed potatoes or green beans.
