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.
Ingredients
Scale
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
Instructions
- Create a seasoned flour mixture by combining flour with salt, black pepper, paprika, cayenne, garlic powder, and onion powder in a shallow dish.
- Prepare a separate bowl with a whisked blend of eggs, buttermilk, and hot sauce for dipping.
- Thoroughly coat each cube steak in the seasoned flour, ensuring an even and complete coverage by shaking off any excess.
- Immerse the floured steak into the buttermilk-egg mixture, guaranteeing full and uniform coating.
- Return the wet-coated steak to the seasoned flour, pressing firmly to create a thick, crisp exterior that will seal in moisture.
- 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.
- Heat vegetable oil in a large skillet, incorporating butter to enhance flavor and promote golden browning.
- Carefully lower steaks into the hot oil (around 350F), frying individually to maintain optimal temperature and crispiness.
- Cook each steak for 3-4 minutes per side until achieving a rich, golden-brown exterior and ensuring internal doneness.
- Transfer fried steaks to a paper towel-lined plate to drain excess oil, keeping them warm.
- Retain approximately 2 tablespoons of pan drippings and sprinkle flour, whisking continuously to create a roux.
- Gradually incorporate milk while constantly stirring, allowing the gravy to thicken and develop a smooth consistency.
- Season the gravy with additional salt, black pepper, and a touch of paprika, simmering for 3-5 minutes.
- Generously ladle warm country gravy over the crispy chicken fried steak.
- 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