The Pioneer Woman Chicken Fried Steak Recipe (2024)
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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
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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.
Fry steaks one at a time for best results. 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.
You want to cook your steaks in oil that is precisely 375°F (191°C), and though it's ok if your steak gets pretty close to well done, you should look for an internal steak temperature of 145°F (63°C)—the border line between medium and medium well. Enter the Thermapen IR.
Chicken fried steak is made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak. It was originally created to make a cheap cut of meat taste better. No matter which cut you use, you have to pound it thin with a meat mallet.
When it comes to breading meat, most breading procedures are basically the same. 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.
The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.
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. For these recipes, the steak may still be a little pink inside because it's beef, but to get a golden crust, the steak will cook to at least medium well.
Pounding helps tenderize the meat by breaking down its tough fibers. It also thins it out for more even cooking. Do this before frying, grilling, or roasting for better retention of moisture content. To tenderize chicken breast, place the meat on a durable, flat surface.
A scorching skillet delivers the best sear when cooking steak in a cast iron skillet. Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.
Before adding the steak, the skillet needs to be hot enough (375°-449°F). If the pan isn't hot enough, the sear will not be as consistent and will lead to uneven cooking. An easy way to check the heat is to add some water to the pan. If the water evaporates, the pan is likely to temperature.
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. It is sometimes associated with the Southern cuisine of the United States.
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.
This statewide enthusiasm was codified in 2011, when the Texas State House of Representatives declared October 26 "Chicken Fried Steak Day," noting that "this signature dish occupies a special place in the culinary culture of the Lone Star State." It's hard to argue with the force of Texas law.
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.
Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.
Always dip your chicken in beaten egg before coating
Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.
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