Chicken fried steak is a classic Southern comfort food, and the Pioneer Woman’s recipe for this iconic dish takes it to a whole new level of deliciousness. With its perfectly crispy breading, tenderized beef steak, and creamy white gravy, chicken fried steak is a hearty and satisfying meal that has earned its place on tables across the country. While it’s often served as a main dish for dinner, it’s also a favorite for breakfast or brunch when paired with eggs and biscuits. This dish is easy to make at home and is perfect for those looking to recreate a restaurant-quality Southern classic in their own kitchen.
Why You’ll Love This Recipe
- Classic Southern comfort: This dish is the epitome of hearty Southern cooking, delivering crispy, flavorful steak and rich gravy in every bite.
- Family-friendly: It’s a crowd-pleaser for all ages, perfect for feeding a hungry family.
- Easy to make: With simple ingredients and clear instructions, even beginners can nail this recipe.
- Customizable: You can tweak the seasonings in the breading and gravy to suit your taste.
- Versatile: Serve it for breakfast, brunch, or dinner with sides like mashed potatoes, biscuits, or green beans.
- Restaurant-quality at home: Skip the diner lines and enjoy this dish in the comfort of your kitchen.
- Perfect for entertaining: It’s a guaranteed hit at potlucks, holiday gatherings, or special family dinners.
- Rich and indulgent: The combination of crispy steak and creamy gravy is the ultimate comfort food experience.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 4 servings
- Serving size: 1 chicken fried steak with gravy
Nutritional Information (per serving)
- Calories: 520
- Carbohydrates: 26g
- Protein: 32g
- Fat: 32g
- Fiber: 1g
- Sugar: 2g
Ingredients
Here’s what you’ll need to make Pioneer Woman’s chicken fried steak:
For the Steak:
- 4 cube steaks (about 4-6 ounces each)
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- Vegetable oil, for frying
For the Gravy:
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper (optional, for added heat)
Step-by-Step Instructions
Follow these detailed steps to recreate this Southern classic:
Preparing the Steak:
- Tenderize the meat: If your cube steaks aren’t already tenderized, use a meat mallet to pound them until they’re about ¼-inch thick. This step ensures the steak is tender and cooks evenly.
- Season the flour: In a shallow dish, combine the flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to distribute the seasonings evenly.
- Prepare the egg wash: In another shallow dish, whisk together the eggs and milk until smooth.
- Dredge the steaks: Dip each steak into the seasoned flour mixture, ensuring it’s evenly coated. Then, dip it into the egg wash, letting the excess drip off, and finally back into the flour mixture, pressing gently to adhere. Repeat for all steaks.
- Heat the oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil should reach 350°F for optimal frying.
Frying the Steaks:
- Fry the steaks: Carefully place the breaded steaks into the hot oil. Cook for 2-3 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Drain and keep warm: Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven (200°F) while you make the gravy.
Making the Gravy:
- Remove excess oil: Carefully pour off most of the oil from the skillet, leaving about 2-3 tablespoons along with the browned bits at the bottom of the pan.
- Make a roux: Sprinkle the flour into the skillet and whisk it into the oil. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the milk: Gradually whisk in the milk, stirring constantly to prevent lumps. Simmer the gravy for 5-7 minutes, or until it thickens to your desired consistency.
- Season: Stir in salt, black pepper, and a pinch of cayenne pepper if you like a little heat. Adjust the seasoning to taste.
Serving:
- Plate and garnish: Serve the chicken fried steak hot, topped with a generous ladle of creamy gravy. Pair with classic Southern sides like mashed potatoes, green beans, or biscuits for a complete meal.
Ingredient Background
- Cube steak: This cut of beef is pre-tenderized, making it ideal for quick frying. It’s affordable and absorbs the seasoning beautifully.
- Flour dredge: The seasoned flour creates a flavorful, crispy crust that’s essential to chicken fried steak.
- Milk-based gravy: Whole milk provides the richness and creaminess that makes the gravy irresistible. Adding a touch of cayenne gives it a subtle kick.
- Spices: Garlic powder, onion powder, and smoked paprika add depth to the breading, while salt and pepper enhance the overall flavor.
Technique Tips
- Maintain oil temperature: Use a thermometer to ensure the oil stays at 350°F. Too low, and the breading will absorb oil and become soggy; too high, and it may burn.
- Double-dredge: The double coating of flour ensures an extra-crispy crust that holds up to the gravy.
- Avoid overcrowding: Fry the steaks in batches to prevent the oil temperature from dropping, which can lead to uneven cooking.
- Thicken the gravy slowly: Gradually whisk in the milk to the roux to prevent lumps and achieve a smooth consistency.
- Keep the steaks warm: Place the cooked steaks on a wire rack in a low oven to keep them crispy while you finish frying and making the gravy.
Alternative Presentation Ideas
- Breakfast style: Serve the chicken fried steak with scrambled eggs, hash browns, and a side of toast for a hearty morning meal.
- Open-faced sandwich: Place the steak on a slice of toasted bread and smother it with gravy for a delicious open-faced sandwich.
- Bite-sized appetizers: Cut the steak into smaller pieces before breading and frying to create chicken fried steak bites, perfect for dipping in gravy.
- Sliders: Place mini chicken fried steaks on slider buns with a dollop of gravy for a unique twist on the classic.
- Loaded plate: Top the steak and gravy with crispy bacon bits and shredded cheese for an indulgent variation.
Additional Tips for Success
- Use fresh oil: Old oil can impart a bitter taste, so start with clean oil for the best flavor.
- Season every layer: Add seasoning to the flour, egg wash, and even the gravy to ensure every component is flavorful.
- Don’t rush the gravy: Cook the roux for at least 1-2 minutes to avoid a raw flour taste.
- Reheat gently: If you have leftovers, reheat the steak in the oven to maintain its crispiness. Avoid microwaving, as it can make the breading soggy.
- Add a twist: Experiment with spices like paprika, cayenne, or even Cajun seasoning to give the dish a unique flavor profile.
Recipe Variations
- Spicy chicken fried steak: Add extra cayenne pepper or chili powder to the flour mixture for a spicy kick.
- Buttermilk chicken fried steak: Use buttermilk in the egg wash for added tanginess and a thicker crust.
- Gluten-free version: Substitute the flour with a gluten-free flour blend to make the recipe suitable for gluten-sensitive diets.
- Turkey fried steak: Replace cube steak with turkey cutlets for a leaner alternative.
- Vegetarian option: Use thick slices of portobello mushrooms or eggplant in place of the steak for a vegetarian-friendly take.
Freezing and Storage
- Refrigerating: Store leftover chicken fried steak in an airtight container in the refrigerator for up to 3 days. Store gravy separately in a sealed container.
- Reheating: Reheat the steak in a 375°F oven for 10-15 minutes to restore crispiness. Reheat the gravy in a saucepan over low heat, adding a splash of milk to thin it out if needed.
- Freezing: Freeze cooked chicken fried steak in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Freeze gravy separately in an airtight container.
- Reheating from frozen: Bake the frozen steak at 375°F for 20-25 minutes until heated through. Thaw and reheat the gravy on the stovetop.
Healthier Twist Ideas
- Bake instead of fry: Instead of frying, bake the breaded steaks in a 425°F oven on a wire rack until golden and crispy.
- Use leaner cuts: Swap cube steak with lean turkey or chicken breast.
- Lighten the gravy: Use low-fat milk or unsweetened almond milk in the gravy to reduce calories.
- Whole-grain breading: Use whole-wheat flour or panko breadcrumbs for added fiber.
- Air fryer option: Cook the breaded steaks in an air fryer at 375°F for 10-12 minutes, flipping halfway through for a crispy, healthier alternative.
Serving Suggestions for Events
- Sunday dinner: Serve chicken fried steak with creamy mashed potatoes, green beans, and buttery biscuits for a classic Southern meal.
- Brunch centerpiece: Pair it with eggs, hash browns, and a mimosa for a showstopping brunch.
- Holiday gatherings: Serve smaller portions as part of a Southern-inspired holiday feast.
- Game day feast: Include chicken fried steak bites on your game day snack table, along with dipping gravy.
- Comfort food night: Pair with mac and cheese, cornbread, and sautéed greens for the ultimate comfort food dinner.
Special Equipment
- Large skillet or frying pan
- Meat mallet (if tenderizing the steak)
- Wire rack for draining and keeping steaks warm
- Whisk for the gravy
- Thermometer for monitoring oil temperature
Frequently Asked Questions
- What cut of meat is used for chicken fried steak?
Cube steak is the traditional choice, as it’s tenderized and cooks quickly. Other options include round steak or sirloin, pounded thin. - How do I keep the breading from falling off?
Ensure the steaks are dry before breading and press the flour mixture firmly onto the meat. Let the breaded steaks rest for 10 minutes before frying. - Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend for dredging and making the gravy. - What’s the difference between chicken fried steak and country fried steak?
Chicken fried steak is typically served with creamy white gravy, while country fried steak often comes with brown gravy. - Can I make this recipe in advance?
You can bread the steaks ahead of time and refrigerate them for up to 2 hours before frying. - Why is my gravy lumpy?
Whisk the flour and milk gradually and constantly to avoid lumps. If lumps form, strain the gravy through a fine-mesh sieve. - Can I use chicken instead of beef?
Absolutely! Thinly pounded chicken breasts or thighs work well for this recipe. - What are the best side dishes for chicken fried steak?
Mashed potatoes, green beans, cornbread, biscuits, and coleslaw are all excellent options.
Conclusion
Pioneer Woman’s chicken fried steak is a quintessential Southern dish that’s as comforting as it is indulgent. With its crispy breading, tender steak, and creamy gravy, this recipe delivers bold flavors and hearty satisfaction every time. Whether you’re serving it for a family dinner, brunch, or a special occasion, it’s sure to be a hit. Give it a try and bring a taste of the South to your table!
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Pioneer Woman’s Chicken Fried Steak
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Steak:
- 4 cube steaks (about 4–6 ounces each)
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- Vegetable oil, for frying
For the Gravy:
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper (optional, for added heat)
Instructions
Preparing the Steak:
- Tenderize the meat: If your cube steaks aren’t already tenderized, use a meat mallet to pound them until they’re about ¼-inch thick. This step ensures the steak is tender and cooks evenly.
- Season the flour: In a shallow dish, combine the flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to distribute the seasonings evenly.
- Prepare the egg wash: In another shallow dish, whisk together the eggs and milk until smooth.
- Dredge the steaks: Dip each steak into the seasoned flour mixture, ensuring it’s evenly coated. Then, dip it into the egg wash, letting the excess drip off, and finally back into the flour mixture, pressing gently to adhere. Repeat for all steaks.
- Heat the oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil should reach 350°F for optimal frying.
Frying the Steaks:
- Fry the steaks: Carefully place the breaded steaks into the hot oil. Cook for 2-3 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Drain and keep warm: Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven (200°F) while you make the gravy.
Making the Gravy:
- Remove excess oil: Carefully pour off most of the oil from the skillet, leaving about 2-3 tablespoons along with the browned bits at the bottom of the pan.
- Make a roux: Sprinkle the flour into the skillet and whisk it into the oil. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the milk: Gradually whisk in the milk, stirring constantly to prevent lumps. Simmer the gravy for 5-7 minutes, or until it thickens to your desired consistency.
- Season: Stir in salt, black pepper, and a pinch of cayenne pepper if you like a little heat. Adjust the seasoning to taste.
Serving:
- Plate and garnish: Serve the chicken fried steak hot, topped with a generous ladle of creamy gravy. Pair with classic Southern sides like mashed potatoes, green beans, or biscuits for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken fried steak with gravy
- Calories: 520
- Sugar: 2g
- Fat: 32g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 32g