The Pioneer Woman Chicken Fried Steak Recipe (2024)
Home » Recipes » Main Dish » The Pioneer Woman Chicken Fried Steak Recipe
Main Dish
Jump to Recipe Print Recipe
The Pioneer Woman Chicken Fried Steak Recipe is so good, but so bad at the same time. This is not a healthy dish by any means, but it does taste out of this world. It takes me back to my Granny’s cooking. This recipe is easy, but I will warn you that it is messy to prepare. If the whole family pitches in afterward it won’t be that bad.
I know some people who like to eat their Chicken Fried Steak like a sandwich, but I prefer to serve with gravy and Mashed Potatoes. Be sure to try this Pioneer Woman recipe soon because you will not be disappointed! This is true southern comfort food! You can easily make this gluten free when you use a gluten free flour.
The Pioneer Woman Chicken Fried Steak Recipe is so good! It is True southern comfort food!
3poundsCube Steaktenderized Round Steak That's Been Extra Tenderized
1 1/2cupWhole MilkPlus Up To 2 Cups For Gravy
2largeEggs
3cupsAll-purpose Flour
Seasoned Salt
1/4teaspoonsCayenne
Black Pepper
2 TBSPCanola OilFor Frying
Salt And PepperFor Both Meat And Gravy
Instructions
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time.
Season both sides with salt and pepper, then dip in the milk/egg mixture.
Next, place the meat on the plate of seasoned flour.
Turn to coat thoroughly.
Place the meat back into the milk/egg mixture, turning to coat.
Place back in the flour and turn to coat.
Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat.
Drop in a few sprinkles of flour to make sure it’s sufficiently hot.
Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm.
After all meat is fried, pour off the grease into a heatproof bowl.
Without cleaning the pan, return it to the stove over medium-low heat.
Add 1/4 cup grease back to the pan.
Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease.
Using a whisk, mix flour with grease, creating a golden-brown paste.
Keep cooking until it reaches a deep golden brown color.
If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk.
Cook to thicken the gravy.
Be prepared to add more milk if it becomes overly thick.
Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick.
Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes.
Pour gravy over everything!
Servings: 8
Author: Ree Drummond - The Pioneer Woman
3 Ingredient Dessert Recipes
3 INGREDIENT SLOW COOKER APPLE SPICE CAKE – This 3 Ingredient Slow Cooker Apple Spice Cake is a delicious dessert crockpot recipe. Perfect for an after-dinner treat!
3 Ingredient Berry Cobbler Slow Cooker Recipe –This yummy 3 Ingredient Berry Cobbler Slow Cooker Recipe is a great dessert recipe! It’s so easy to make! You can put everything in the crockpot in under 5 minutes. Can also be made gluten free!
3 INGREDIENT ICE CREAM – DAIRY FREE –3 Ingredient Ice Cream is mind blowing and delicious! I was unsure of making this but in the end it was so amazing and I was very pleased.
Easy American Pie –A can of apple pie filling, package of pie crusts and cinnamon sugar is all you need!
BLUEBERRY DUMP CAKE –Whenever I am in need of a dessert and I have not planned on making something, this is my go to recipe.
–Blueberry and Raspberry Popsicles are super easy to make and healthy for everyone!
Other Amazing Recipes
Copycat Chipotle Cilantro Lime Rice
Copycat Chick-fil-A Chicken Salad
The Pioneer Woman Chicken Tenders Recipe
The Pioneer Woman Holiday Bacon Appetizers
The Pioneer Woman Roast Chicken
Interested in Freezer Cooking?
We have aFreezer Cooking 101 Seriesthat you may enjoy!
Stockpiling Moms can be found in all your favorite places. Hop on over toInstagramand follow the fun. We love posting memes, family fun, travel, and whatever we are feeling that day.Pinterest is also an amazing place to visit Stockpiling Moms. This is where you can pin all your favorite articles from our Food, Travel & Lifestyle Blog.
Shelley King
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.
Use a large thick-bottomed pan and the real secret is to make sure it's very hot. Steaks aren't usually very thick, so if the pan loses heat you won't get that nice caramelisation you're looking for when the natural sugars in the meat are released.
That way, the coating will adhere better. Spoon hot oil over the steaks in the pan. You don't need to deep fry the chicken-fried steaks. You can easily shallow fry them in less oil.
The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.
Pat the Steak Dry: Before coating the steak with flour or batter, pat it dry with paper towels. Excess moisture on the surface of the meat can prevent the breading from sticking. Season and Flour the Steak Properly: Season the steak with salt and pepper before dredging it in flour.
WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.
The idea of dusting meat in seasoned flour before browning it is a throwback to old-school French peasant cookery, and you'll still come across recipes recommending this approach, but, as Richard suspects, it's really not necessary, nor even particularly beneficial.
Shake off any excess liquid or flour, and let the steak rest for a few minutes before frying. Use oil that is hot—oil that is not hot enough will decrease your chances of a crispy coating. The breading may absorb the oil and become soggy and greasy.
Don't let steaks touch when frying two at a time; steam develops making the crust soggy. Monitor oil temperature. The secret is cooking quickly. When steaks are added, oil temperature drops.
Putting the steak in the pan before it's screaming hot will lead to overcooking and, you guessed it, a tough steak. — Let it rest. You've heard it a thousand times before, but it is always worth repeating. Before you cut into that beautiful hunk of meat, let it hang out for at least 10 minutes.
Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried.
“Chicken-fried steak is commonly thought to have originated in Texas, the product of German and Austrian immigrants who adapted the dish from wiener schnitzel, which is similarly cooked but uses veal and breadcrumbs.”
Chicken fried steak is high in calories, fat, and sodium, which can contribute to weight gain and high blood pressure. Moreover, the added gravy can further increase the calorie and fat content of the dish, making it a less than ideal choice for those trying to maintain a healthy diet.
If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.
But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.
Webstaurant Store brings even more tips: Once you've coated your food with flour, cover it and leave it in the fridge for an hour so that the flour becomes sticky and attaches to the food more efficiently. Second of all, for best results, don't overcrowd your pan while frying food.
Dry the Chicken:Make sure the chicken is dry before dredging it in flour or breadcrumbs. Pat the chicken pieces with paper towels to remove excess moisture. Wet surfaces can prevent the breading from sticking. Use an Egg Wash:Dip the chicken in an egg wash before coating it with flour or breadcrumbs.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
