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
Scale
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
