Description
Pioneer Woman Chicken Fried Steak is a classic Southern comfort dish featuring tenderized cube steaks coated in a seasoned flour mixture, dipped in an egg and milk wash, then fried to crispy golden perfection. Served smothered in creamy homemade milk gravy, this hearty main course is perfect for a satisfying family meal.
Ingredients
Scale
For the Steak
- 4 cube steaks (tenderized round steak), about 1/2-inch thick
- 2 cups all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1 1/2 cups whole milk (divided)
- 1/2 cup vegetable oil (for frying)
- 2 tablespoons butter
For the Gravy
- 1/3 cup all-purpose flour (reserved from dredging mix)
- 2–2 1/2 cups whole milk
- Salt and pepper to taste
Instructions
- Prepare and Season: Preheat your oven to 200°F to keep the cooked steaks warm. In a shallow bowl, mix together the flour, seasoned salt, paprika, black pepper, and cayenne pepper if using. In a separate bowl, whisk the eggs with 1/2 cup of whole milk until combined.
- Dredge the Steaks: Working one steak at a time, coat each piece thoroughly in the seasoned flour mixture, pressing to ensure the flour sticks well. Next, dip the coated steak into the egg and milk mixture, then dredge again in the flour mixture, pressing firmly so the coating adheres securely. Arrange the coated steaks on a plate and repeat for the remaining steaks.
- Fry the Steaks: Heat the vegetable oil and butter together in a large skillet over medium-high heat until hot. Fry the steaks in batches, cooking each side for about 3 to 4 minutes until they turn golden brown and crispy. Once cooked, transfer the steaks to a paper towel-lined plate to absorb excess oil, then place them on a baking sheet in the preheated oven to keep warm.
- Make the Gravy: Remove all but about 1/4 cup of the oil from the skillet used for frying. Sprinkle in the reserved flour from the dredging process and whisk constantly to form a roux. Cook this mixture over medium heat for 2 to 3 minutes until it lightly browns. Gradually pour in 2 cups of whole milk while whisking continuously until the gravy is smooth and has thickened. Add more milk if necessary to reach desired consistency. Season the gravy generously with salt and black pepper to taste.
- Serve: Plate the chicken fried steaks and ladle the warm homemade gravy over the top. Pair with classic sides such as mashed potatoes or buttermilk biscuits for a complete Southern meal.
Notes
- Serve with mashed potatoes or buttermilk biscuits for a traditional Southern comfort food experience.
- Cube steak is the preferred cut for this recipe, but you can tenderize your own steak cuts by pounding them thin.
- Adjust the cayenne pepper to control the level of heat in the coating.
- Keep the cooked steaks warm in a low oven while frying the remaining steaks to maintain crispiness.
