Pioneer Woman Chicken Fried Steak Recipe
If you’ve ever craved that crispy, golden, rich Southern comfort food that feels like a warm hug on a plate, then you’re going to fall head over heels for the Pioneer Woman Chicken Fried Steak Recipe. This dish masterfully combines tender cube steaks with a perfectly seasoned, crunchy coating and a luscious, creamy gravy that ties everything together. It’s a beloved classic that brings a little bit of rustic charm right to your own kitchen, making every bite feel like a celebration of hearty, soul-satisfying home cooking.
Ingredients You’ll Need
Nothing fancy, nothing complicated—just simple ingredients that each play a vital role in delivering that irresistible taste and texture. From the seasoned flour that creates the crispy crust to the milk and eggs that keep the coating moist and velvety, every item is essential in making this dish shine.
- 4 cube steaks (about ½-inch thick): The star of the show, these tenderized beef cuts provide the perfect texture for frying.
- 2 cups all-purpose flour: This forms the crunchy breading that seals in flavor and juiciness.
- 1 teaspoon seasoned salt: Adds a balanced, savory seasoning to the coating mix.
- 1 teaspoon black pepper: Gives a subtle kick that brightens the flavor.
- 1 teaspoon paprika: Offers a hint of smoky depth and beautiful color.
- ½ teaspoon cayenne pepper (optional): For those who like a touch of heat to cut through the richness.
- 2 large eggs: Helps the flour coating stick to the steaks firmly.
- 1½ cups whole milk (divided): Keeps the egg wash light and tenderizes the meat slightly.
- Vegetable oil or shortening (for frying): Essential for that deep golden crust and even cooking.
- Salt and pepper to taste: To finish seasoning both steak and gravy perfectly.
- For the gravy: ¼ cup all-purpose flour (reserved from dredging) and 2–2½ cups whole milk provide a silky, creamy sauce that makes this dish unforgettable.
How to Make Pioneer Woman Chicken Fried Steak Recipe
Step 1: Prepare the Coating Mixture
Start by combining the flour with seasoned salt, black pepper, paprika, and cayenne pepper on a large plate. This flavorful blend is the secret behind that iconic golden crust, so be sure to mix them well for an even coating on every steak.
Step 2: Create the Egg Wash
In a shallow bowl, whisk together the eggs and half a cup of milk. This mixture not only helps the flour mixture stick but also ensures the crust stays moist and crispy during frying.
Step 3: Dredge the Cube Steaks
Dip each cube steak first into the flour mixture, then into the egg wash, and back into the flour again. Press gently as you coat to ensure the breading sticks well. Once coated, let the steaks rest for about 10 minutes so the crust can set properly.
Step 4: Fry to Golden Perfection
Heat half an inch of vegetable oil or shortening in a large cast-iron skillet to about 350°F. Carefully add the steaks in batches, frying for 3 to 4 minutes on each side until they’re beautifully golden-brown and crispy. Drain on paper towels to remove excess oil.
Step 5: Whip Up the Creamy Gravy
After frying, pour off most of the oil from the skillet, leaving around ¼ cup along with those flavorful browned bits stuck to the pan. Sprinkle in ¼ cup of the reserved flour and whisk over medium heat for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in 2 to 2½ cups of whole milk, scraping the pan to loosen those bits. Stir constantly until the gravy thickens and bubbles—around 5 to 7 minutes. Season with salt and pepper to taste.
How to Serve Pioneer Woman Chicken Fried Steak Recipe
Garnishes
Sprinkle freshly cracked black pepper or chopped parsley over the top for a little pop of color and extra flavor. Some folks love adding a dab of butter on hot gravy to make it even richer and silkier.
Side Dishes
This classic Southern dish pairs beautifully with creamy mashed potatoes or flaky buttermilk biscuits that soak up every luscious drop of gravy. For a bit of freshness, add a crisp green salad or steamed vegetables to balance the indulgence.
Creative Ways to Present
For a comforting family-style meal, serve the steaks on a large platter with the gravy ladled generously over. Alternatively, place each steak on individual plates with stacked sides and a sprig of fresh herbs. You could even try a chicken fried steak sandwich by piling the steak and gravy onto a toasted bun with pickles and lettuce.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken fried steaks and gravy in airtight containers in the refrigerator. They will keep well for up to 3 days while maintaining great texture and flavor.
Freezing
These steaks freeze beautifully either cooked or uncooked. Wrap each steak tightly in plastic wrap and foil before placing in a freezer bag. Freeze the gravy separately in a sealed container. They’ll stay good for about 1 to 2 months.
Reheating
Reheat your leftover chicken fried steak in a 350°F oven for about 10 to 15 minutes to keep the crust crispy. Warm the gravy gently on the stove, whisking occasionally to prevent lumps. Avoid microwaving if you want to keep that wonderful crispness intact.
FAQs
Can I use a different cut of meat for this recipe?
Cube steaks are ideal because they’re tenderized and fry up perfectly, but you could also use thin-cut round steak. Just be sure to pound it tender before coating.
Is the cayenne pepper necessary?
Not at all! It’s optional and adds a slight kick. Feel free to omit it if you prefer a milder flavor, and your Pioneer Woman Chicken Fried Steak Recipe will still shine.
What kind of oil should I use for frying?
Vegetable oil or shortening works best because they have high smoke points and produce a crisp crust without burning the coating.
How do I know when the oil is hot enough?
Heat the oil to about 350°F. You can test by dropping a pinch of flour in the oil—if it sizzles immediately, the oil is ready.
Can I make the gravy ahead of time?
Yes! You can prepare the gravy in advance and reheat it gently when ready. Just whisk it occasionally to keep it smooth and creamy.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Pioneer Woman Chicken Fried Steak Recipe. It’s a dish that comforts, delights, and connects us to a little piece of Southern hospitality with every crispy bite and creamy spoonful of gravy. So don’t hesitate—grab those ingredients, roll up your sleeves, and bring this beloved recipe into your kitchen. Trust me, your taste buds and dinner guests will thank you!
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Pioneer Woman Chicken Fried Steak Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
This Pioneer Woman Chicken Fried Steak recipe features tender cube steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and served with a creamy, savory skillet gravy. A classic Southern American comfort food, this dish promises hearty flavors and satisfying textures, perfect for a main course meal.
Ingredients
Steak and Coating
- 4 cube steaks (about ½-inch thick)
- 2 cups all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- 2 large eggs
- 1½ cups whole milk (divided)
- Vegetable oil or shortening (for frying)
- Salt and pepper to taste
Gravy
- ¼ cup all-purpose flour (reserved from dredging)
- 2–2½ cups whole milk
- Salt and black pepper to taste
Instructions
- Prepare the coating mixture. On a large plate, combine the all-purpose flour, seasoned salt, black pepper, paprika, and cayenne pepper (if using), mixing thoroughly to ensure an even seasoning.
- Mix the wet batter. In a shallow bowl, whisk together the eggs and ½ cup of the whole milk until smooth and well combined.
- Dredge the steaks. Dip each cube steak first into the seasoned flour mixture, then into the egg and milk mixture, and back into the flour mixture, pressing firmly to ensure a thick, even coating. Place the coated steaks on a plate and let them rest for 10 minutes to help the coating adhere properly.
- Heat the oil. Pour about ½ inch of vegetable oil or shortening into a large cast-iron skillet and heat over medium-high until it reaches approximately 350°F. This temperature is ideal for achieving a crispy crust without absorbing excess oil.
- Fry the steaks. Carefully add the steaks to the hot oil in batches to avoid overcrowding, frying each side for 3 to 4 minutes until they turn golden brown and crispy. Remove them and drain on paper towels to remove excess oil.
- Make the gravy. Discard excess oil from the skillet, leaving about ¼ cup along with the flavorful browned bits stuck to the pan. Sprinkle in ¼ cup of the reserved flour mixture and whisk continuously over medium heat for 1 to 2 minutes to cook the flour and develop the roux.
- Finish the gravy. Slowly whisk in 2 to 2½ cups of whole milk, scraping the pan to incorporate the browned bits. Stir constantly until the gravy thickens to a creamy, bubbly consistency, approximately 5 to 7 minutes. Season with salt and black pepper to taste.
- Serve. Plate the hot fried steaks and generously ladle the creamy gravy over the top. Serve immediately for the best flavor and texture.
Notes
- Serve with mashed potatoes or buttermilk biscuits for a traditional Southern comfort meal experience.
- Allowing the breaded steaks to rest before frying helps the coating stick better and prevents it from falling off during cooking.
- Maintain oil temperature during frying to ensure an even, crispy crust without sogginess or burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
