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
Scale
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.
