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Pioneer Woman chicken fried steak is a crispy, golden fried dish with tenderized cube steak, a seasoned flour crust and creamy white gravy that comes together in 1 hour. Save this classic comfort food dinner for Sunday dinner, Father's Day or cozy weeknights, because it's a skillet meal that pairs with mashed potatoes.
Dredge each piece of steak in the flour mixture, then the milk and eggs, then back in the flour, so the crust grips the meat. Skip that second flour coat and the breading slides off in the hot oil.
The gravy starts from 1/4 cup of the leftover frying grease, so every spoonful tastes like the steak itself. Cooking the roux to a deep golden brown before the milk goes in also gives it a toasty flavor that plain white sauce never has.
What you need for this recipe
Lodge 10.25-inch cast iron skillet
A heavy skillet holds steady heat so the crust fries evenly and the gravy builds right in the same pan.
Buy on AmazonOXO 11-inch balloon whisk
Whisking keeps the roux smooth and the gravy free of lumps once the milk goes in.
Buy on AmazonOXO Good Grips meat tenderizer
If your steak isn't already tenderized, pounding it thin helps it cook up tender.
Buy on AmazonPantry pick Diamond Crystal kosher salt, 3 lb
A light, flaky kosher salt that is easy to pinch and less salty by volume.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Chicken Fried Steak
Course: DinnerCuisine: American, SouthernDifficulty: Medium6
servings25
minutes35
minutes946
kcalCube steak gets a double dip in seasoned flour and fries until the edges turn golden and crackly. A peppery white gravy built right in the same skillet goes over the top, so each bite is crisp, tender and creamy.
Ingredients
1 1/2 c. whole milk
2 large eggs
2 c. all-purpose flour
2 tsp. seasoned salt
3/4 tsp. paprika
1/4 tsp. cayenne pepper
3 lb. cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 c. canola or vegetable oil
1 tbsp. butter
1/3 c. all-purpose flour
4 c. whole milk
1/2 tsp. seasoned salt
Mashed potatoes, for serving
Directions
- Set up the stations: Beat 1 1/2 cups whole milk with 2 large eggs in one dish. Then mix 2 cups flour, 2 teaspoons seasoned salt, 1 1/2 teaspoons black pepper, 3/4 teaspoon paprika and 1/4 teaspoon cayenne in another, and put the meat in a third with one clean plate at the end.
- Bread the steak: Sprinkle both sides of each piece with kosher salt and black pepper, then turn it in the flour mixture to coat. Dip it in the milk and egg, then back in the flour, and set it on the clean plate. Repeat with the rest of the 3 pounds of cube steak.
- Heat the oil: Heat 1/2 cup canola or vegetable oil in a large skillet over medium heat and add 1 tablespoon butter. Drop in a few sprinkles of flour, and when the butter sizzles right away the pan is ready, but if it browns immediately the heat is too high.
- Fry the steak: Cook the meat 3 pieces at a time until the edges look golden brown, about 2 minutes on each side. Move the pieces to a paper towel-lined plate and cover them lightly with a plate or foil, then fry the remaining steaks.
- Save the grease: Pour the grease into a heatproof bowl once all the meat is fried, but don't clean the skillet. Return the pan to medium-low heat and add 1/4 cup of the grease back to heat up.
- Make the roux: Sprinkle 1/3 cup flour over the hot grease and whisk until it forms a golden-brown paste. Add a bit more flour if it looks greasy or a little more grease if it gets clumpy, then keep cooking until the roux turns deep golden brown.
- Add the milk: Pour in 3 to 4 cups of the 4 cups milk while whisking constantly, then add 1/2 teaspoon seasoned salt and black pepper to taste. Cook, whisking, for 5 to 10 minutes until the gravy is smooth and thick, adding more milk if it gets too thick, and taste to check the seasoning.
- Serve it up: Set the steaks next to a big scoop of mashed potatoes. Then pour the gravy over the whole plate.
Tools for this recipe
- Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, OXO Good Grips meat tenderizer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I use a different cut of meat?
Tenderized round steak works just as well as cube steak. You can also buy plain round steak and pound it thin yourself with a meat mallet until it's tender.
How should I store and reheat leftovers?
Keep the steak and the gravy in separate airtight containers in the fridge for up to 3 days. Reheat the steak in a 375°F oven so the crust crisps back up, and warm the gravy on the stove with a splash of milk.
Can I bread the steaks ahead of time?
Bread them up to an hour ahead and keep them on a plate in the fridge. Any longer and the coating can turn gummy, so it's better to fry them soon after breading.
Do I need a cast iron skillet?
Any large, heavy skillet works as long as it holds steady heat. Cast iron is great for this, but a wide stainless steel pan will fry the steaks fine too.
What's the biggest mistake with chicken fried steak gravy?
Adding the milk before the roux is deeply golden leaves the gravy tasting raw and pasty. Whisk constantly as you pour it in, and add a splash more milk if it turns too thick.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, OXO Good Grips meat tenderizer.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
