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Pioneer Woman Chicken Fried Steak

Pioneer Woman Chicken Fried Steak - recipe card
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This Southern classic features tender cube steaks coated in a seasoned flour mixture, pan-fried to a deep golden brown, and smothered in a rich, creamy country gravy. The steak is crisp on the outside while staying juicy and tender inside, making it a comforting, indulgent main course.

Ingredients

Scale
  • 4 cube steaks (about 4 oz / 113 g each, about 1/2-inch thick)
  • 1 1/2 cups all-purpose flour, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for a little heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 large eggs, beaten
  • 1/4 cup buttermilk (or regular milk mixed with 1 teaspoon lemon juice, let stand 5 minutes)
  • 3 cups canola oil, for frying (or enough to fill skillet with 1/2-inch depth)
  • 3 tablespoons reserved frying oil (from skillet after frying steaks)
  • 3 tablespoons all-purpose flour (from the seasoned coating mixture)
  • 2 cups whole milk, warmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (for gravy)
  • Optional: chopped fresh parsley, for garnish

Instructions

  1. Set up a breading station: In a shallow dish (like a pie plate), whisk together 1 1/2 cups flour, garlic powder, onion powder, paprika, cayenne (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. In a separate shallow dish, whisk the eggs and buttermilk until well combined.
  2. Season the cube steaks generously on both sides with salt and pepper. Press each steak into the seasoned flour, turning to coat completely, and shake off any excess. Dip the floured steak into the egg mixture, letting any excess drip off, then press it back into the flour for a second coating. Place the breaded steaks on a wire rack and let them rest for 10 minutes — this helps the coating adhere during frying.
  3. While the steaks rest, pour the canola oil into a large heavy skillet (such as cast iron or stainless steel) to a depth of about 1/2 inch. Heat the oil over medium-high heat until it shimmers and a pinch of flour dropped in sizzles immediately — about 350°F if you have a thermometer, but the visual cue works just as well.
  4. Carefully lay two of the breaded steaks into the hot oil, ensuring they don’t overlap. Fry for 4 to 5 minutes on the first side, without moving them, until the bottom is a deep golden brown. Using tongs, flip the steaks and fry for another 4 to 5 minutes until the second side is evenly browned and the steaks are cooked through (internal temperature should reach 145°F / 63°C for medium-rare, but cube steak is often cooked well-done — cook to your preference).
  5. Using a slotted spatula, transfer the fried steaks to a paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt. Repeat with the remaining two steaks, ensuring the oil returns to temperature between batches (when adding steaks, the oil should sizzle continuously around the edges).
  6. After all steaks are fried, pour off the oil into a heatproof container, leaving about 3 tablespoons of the browned bits and oil in the skillet. Do not wipe the skillet clean — those browned bits are full of flavor.
  7. Place the skillet over medium-low heat. Sprinkle the 3 tablespoons of flour from the coating mixture directly into the skillet. Stir constantly with a wooden spoon for 1 to 2 minutes, until the flour is fully incorporated and turns a light golden brown. This is the roux that will thicken the gravy.
  8. Slowly pour in the warmed whole milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, stirring often, for 5 to 7 minutes, until the gravy is thick enough to coat the back of a spoon.
  9. Stir in the 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Taste and adjust seasoning as needed. If the gravy is too thick, whisk in an extra splash of milk.
  10. To serve, place a fried steak on each plate and generously ladle the country gravy over the top. Garnish with chopped parsley if desired. Serve immediately with mashed potatoes, biscuits, or green beans.
  11. For an oven alternative: If you prefer to avoid deep-frying, you can bake the breaded steaks on a wire rack set over a baking sheet at 400°F / 200°C for about 20 minutes, flipping halfway, until golden brown and cooked through. However, pan-frying yields the classic crispy texture.
  12. Resting note: If you are frying in batches, keep the cooked steaks warm in a 200°F / 93°C oven on a wire rack while you finish the rest.

Notes

Storage: Leftover chicken fried steak and gravy can be stored in separate airtight containers in the refrigerator for up to 3 days. To freeze, wrap the cooked steaks tightly in plastic wrap and aluminum foil, then place in a freezer bag for up to 2 months. Gravy freezes well for up to 3 months in a freezer-safe container. Reheating: For best results, reheat the steak in a 350°F / 175°C oven on a wire rack for 8-10 minutes to restore crispiness. Reheat the gravy in a saucepan over medium-low heat, adding a splash of milk if needed to loosen it.

Nutrition

Keywords: chicken fried steak, country fried steak, cube steak recipe, southern fried steak, creamy gravy, comfort food, skillet recipe, pan-fried steak, easy dinner, southern cooking, milk gravy, steak and gravy

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-fried-steak/