Pioneer Woman’s Classic Chicken Fried Steak Recipe You’ll Love

Southern comfort finds its ultimate expression in this hearty chicken fried steak that blends rustic charm with culinary finesse.

Generations of home cooks have perfected this classic dish through careful technique and love.

Rich, golden-brown crusts promise a delectable crunch that makes taste buds dance with excitement.

Ranch kitchens inspired this legendary meal, where simple ingredients become something spectacular.

Crispy coating and tender meat create a harmony that speaks to pure American cooking traditions.

Perfect alongside creamy mashed potatoes and green beans, this recipe invites you to savor every satisfying bite.

Come hungry and leave completely enchanted by this irresistible comfort food masterpiece.

What You Need for This Classic Dish

• Cube Steak: A tenderized beef cut perfect for maximum crispy coating, traditionally from round or sirloin, known for its thin, hammered texture.

• All-Purpose Flour, Salt, Black Pepper, Paprika, Cayenne Pepper, Garlic Powder, Onion Powder: Classic seasoning blend creating a flavorful, crispy exterior with balanced spice and depth.

• Eggs, Buttermilk, Hot Sauce: Moisture and tangy components helping the flour coating adhere and adding a subtle kick to the chicken fried steak.

• Vegetable Oil, Butter: Essential for achieving golden, crispy exterior with rich, delicious flavor, butter adds extra browning and taste.

• Flour, Milk, Salt, Black Pepper, Paprika: Traditional white gravy components creating a creamy, smooth sauce with classic Southern seasoning profile.

How to Make Chicken Fried Steak Like a Pro

Step 1: Whisk Flour Seasoning

• Flour
• Salt
• Black pepper
• Paprika
• Cayenne pepper
• Garlic powder
• Onion powder

Combine all ingredients in a shallow dish, mixing thoroughly to create a robust seasoning blend.

Step 2: Prepare Liquid Coating

• Eggs
• Buttermilk
• Hot sauce

Whisk ingredients together in a separate bowl until well incorporated, creating a tangy liquid base.

Step 3: First Flour Dredging

Coat each cube steak completely in seasoned flour mixture, shaking off any excess to ensure an even layer.

Step 4: Liquid Bath

Dunk floured steaks into buttermilk-egg mixture, ensuring total coverage for maximum flavor absorption.

Step 5: Final Flour Coating

Return steaks to flour mixture, pressing firmly to create a thick, crunchy exterior that will seal in moisture.

Step 6: Resting Period

Allow coated steaks to rest on a wire rack for 10 minutes, helping the breading adhere perfectly.

Step 7: Heating Cooking Surface

Warm vegetable oil in a large skillet over medium-high heat, adding butter for rich flavor enhancement.

Step 8: Frying Steaks

Cook steaks individually, approximately 3-4 minutes per side until achieving a golden, crispy exterior.

Step 9: Draining

Transfer fried steaks to a paper towel-lined plate to remove excess oil.

Step 10: Creating Country Gravy

• Remaining oil drippings
• Flour
• Milk
• Salt
• Black pepper
• Paprika

Drain excess oil, leaving 2 tablespoons of drippings. Sprinkle flour, whisking until golden. Slowly incorporate milk, stirring constantly until gravy thickens and becomes smooth.

Step 11: Serving Southern Style

Generously pour warm gravy over crispy steaks. Accompany with classic sides like creamy mashed potatoes, fluffy biscuits, or tender green beans for an authentic Southern feast.

Smart Tips for Crispy Crust and Juicy Meat

• Boost Coating Crispiness: Rest the dredged steaks for 10 minutes to help the breading adhere better and create an extra-crunchy exterior.
• Control Oil Temperature: Maintain a consistent 350F for perfectly golden-brown steaks without burning the delicate breading.
• Prevent Soggy Breading: Use a wire rack when resting coated steaks to keep the bottom coating crisp and prevent moisture buildup.
• Customize Spice Level: Adjust cayenne pepper and hot sauce to match your heat preference, making the dish mild or fiery.
• Gravy Smooth Trick: Whisk constantly when adding milk to prevent lumps and achieve a silky, restaurant-quality country gravy.

How to Store and Reheat Chicken Fried Steak

• Store leftover chicken fried steak in an airtight container for up to 3-4 days in the refrigerator.
• Separate each steak with parchment paper to prevent the crispy coating from getting soggy.
• Preheat oven to 350°F, place steaks on a baking sheet, and warm for 10-15 minutes to restore crispiness.
• Skip microwave reheating as it will make the breading soggy and tough, ruining the delicious crispy texture.

Perfect Sides for Chicken Fried Steak

• Select a hoppy pale ale or amber lager that cuts through the rich, crispy coating and complements the hearty meat texture. Local craft breweries often create perfect matches with malty undertones that balance the spicy seasonings.
• Prepare a tangy coleslaw with a hint of sweetness to contrast the heavy chicken fried steak. Use a vinegar-based dressing with shredded cabbage and carrots that provides refreshing acidity against the golden-brown protein.
• Choose a medium-bodied red like zinfandel or syrah that stands up to the robust flavors. These wines feature enough strength to match the crispy exterior and savory gravy without overwhelming the dish's delicate seasonings.
• Brew classic Southern sweet tea with plenty of ice, offering a quintessential companion that cleanses the palate between bites. The sugary, refreshing drink perfectly rounds out the hearty meal with authentic regional charm.

Tasty Recipe Variations to Consider

Gluten-Free Crunch: Replace wheat flour with almond flour or gluten-free all-purpose flour blend. Use cornstarch for extra crispiness and maintain the same seasoning profile.

Keto-Friendly Version: Swap regular flour with crushed pork rinds or almond flour. Use heavy cream instead of buttermilk and coconut oil for frying to reduce carbohydrates while keeping the rich flavor.

Vegetarian Alternative: Substitute cube steak with thick-cut portobello mushrooms or seitan. Maintain the same breading technique and spice mixture for a plant-based protein experience with traditional Southern-style coating.

Low-Sodium Option: Reduce salt in flour mixture and gravy. Use herbs like thyme, rosemary, and black pepper to enhance flavor without increasing sodium content. Choose low-sodium buttermilk and adjust seasonings accordingly.

FAQs on Chicken Fried Steak

• What are cube steaks, and why are they used in this recipe?

Cube steaks are thin cuts of beef that have been mechanically tenderized, making them perfect for chicken fried steak. They’re typically round or top sirloin that’s been run through a tenderizing machine, creating a distinctive cube-like pattern that helps the breading stick better.

• How can I ensure the breading stays crispy and doesn't fall off?

Let the coated steaks rest for 10 minutes before frying, and double-dredge by coating in flour, then egg mixture, then flour again. This double-coating creates a thick, crispy exterior that adheres well to the meat.

• What's the ideal oil temperature for frying the steaks?

The oil should be heated to around 350F. If the oil is too cool, the breading will become soggy; if it’s too hot, the outside will burn before the inside cooks properly. Use a cooking thermometer to check the temperature for best results.

• Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Use gluten-free cornstarch or a gluten-free flour mix for both the breading and gravy to make the entire dish gluten-free.

Why You Should Try Pioneer Woman Chicken Fried Steak

• Dive into Southern Culinary Bliss
• This recipe looks complicated but breaks down into simple, manageable steps that even novice cooks can master with confidence. Each stage is clearly explained, making the cooking process feel like a delightful adventure rather than a stressful challenge.
• Elevate humble cube steaks into a restaurant-worthy masterpiece using basic pantry staples. The magic happens through layered seasoning and double-dredging technique, creating an irresistibly crispy exterior that locks in incredible flavor and tenderness.
• From start to finish, this dish takes less than 45 minutes to prepare, making it perfect for busy families craving a hearty, satisfying meal. The step-by-step process is streamlined, allowing home cooks to whip up a classic Southern comfort food without spending hours in the kitchen.
• Guaranteed to generate smiles around the dinner table, this chicken fried steak delivers nostalgic flavors that appeal to both kids and adults. Serving alongside classic sides like mashed potatoes and biscuits creates a complete, memorable dining experience that feels like a warm culinary hug.

Pioneer Woman Chicken Fried Steak Recipe

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4.6 from 24 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Southern comfort meets culinary magic in this Pioneer Woman chicken fried steak, delivering crispy, golden perfection with a rich country gravy. Hearty flavors and simple ingredients come together, promising a deliciously satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 cube steaks (tenderized beef steaks)

Coating and Seasoning:

• 2 cups all-purpose flour
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• ½ tablespoon cayenne pepper (optional, for heat)
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ¼ cup hot sauce (optional, for extra flavor)

Cooking and Gravy Ingredients:

• 1 cup vegetable oil (for frying)
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• ½ tablespoon salt
• ½ tablespoon black pepper
• ¼ tablespoon paprika

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Instructions

1. Create a seasoned flour mixture by combining flour with salt, black pepper, paprika, cayenne, garlic powder, and onion powder in a shallow dish.
2. Prepare a separate bowl with a whisked blend of eggs, buttermilk, and hot sauce for dipping.
3. Thoroughly coat each cube steak in the seasoned flour, ensuring an even and complete coverage by shaking off any excess.
4. Immerse the floured steak into the buttermilk-egg mixture, guaranteeing full and uniform coating.
5. Return the wet-coated steak to the seasoned flour, pressing firmly to create a thick, crisp exterior that will seal in moisture.
6. Allow the breaded steaks to rest on a wire rack for 10 minutes, which helps the coating adhere and prevents it from falling off during cooking.
7. Heat vegetable oil in a large skillet, incorporating butter to enhance flavor and promote golden browning.
8. Carefully lower steaks into the hot oil (around 350F), frying individually to maintain optimal temperature and crispiness.
9. Cook each steak for 3-4 minutes per side until achieving a rich, golden-brown exterior and ensuring internal doneness.
10. Transfer fried steaks to a paper towel-lined plate to drain excess oil, keeping them warm.
11. Retain approximately 2 tablespoons of pan drippings and sprinkle flour, whisking continuously to create a roux.
12. Gradually incorporate milk while constantly stirring, allowing the gravy to thicken and develop a smooth consistency.
13. Season the gravy with additional salt, black pepper, and a touch of paprika, simmering for 3-5 minutes.
14. Generously ladle warm country gravy over the crispy chicken fried steak.
15. Complement the dish with traditional Southern sides like creamy mashed potatoes, fluffy biscuits, or tender green beans.

Notes

• Tenderize cubed steaks thoroughly before coating to ensure maximum softness and prevent tough texture.
• Allow steaks to rest after initial coating helps create an incredibly crispy, adherent breading that won’t fall off during frying.
• Use buttermilk for marinating meat provides natural tenderizing effects and adds deeper, tangy flavor profile to the dish.
• Control oil temperature carefully during frying prevents burning and ensures evenly golden, crunchy exterior without raw interior.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 662
• Sugar: 4 g
• Sodium: 858 mg
• Fat: 41 g
• Saturated Fat: 12 g
• Unsaturated Fat: 25 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 132 mg