Description
Pioneer woman chicken fried steak celebrates classic Southern comfort with crispy, golden-brown beef smothered in creamy, peppery gravy. Hearty portions and rich flavors make this dish a beloved staple you’ll savor with pure culinary delight.
Ingredients
Scale
- 4 cube steaks (tenderized beef steaks)
- 2 large eggs
- 1 cup buttermilk
- ¼ cup hot sauce (optional, for extra flavor)
- 2 cups all-purpose flour
- ¼ cup all-purpose flour
- 1 tbsp salt
- ½ tbsp salt
- 1 tbsp black pepper
- ½ tbsp black pepper
- 1 tbsp paprika
- ¼ tbsp paprika
- ½ tbsp cayenne pepper (optional, for heat)
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 cup vegetable oil (for frying)
- 2 tbsps butter
- 2 cups whole milk
Instructions
- Seasoning Preparation: Blend flour with salt, black pepper, paprika, cayenne, garlic powder, and onion powder in a shallow dish to create a robust, aromatic coating mixture.
- Wet Dredging Setup: Whisk eggs, buttermilk, and hot sauce in a separate bowl to develop a tangy, rich dipping solution.
- Initial Coating Process: Completely encase each cube steak in seasoned flour, shaking off excess to ensure an even, light coverage.
- Moisture Sealing: Dunk the floured steak into the buttermilk-egg mixture, then return to seasoned flour, pressing firmly to create a thick, crisp exterior that locks in juiciness.
- Resting Phase: Position breaded steaks on a wire rack for 10 minutes, allowing the coating to set and adhere firmly.
- Oil Preparation: Combine vegetable oil and butter in a large skillet, heating to 350F to achieve optimal frying temperature and enhance flavor development.
- Frying Technique: Carefully lower steaks into hot oil, cooking individually for 3-4 minutes per side until achieving a deep golden-brown crust and proper internal temperature.
- Oil Drainage: Transfer fried steaks to a paper towel-lined plate to remove excess oil while maintaining warmth.
- Gravy Creation: Utilize remaining pan drippings to craft a rich country gravy by whisking in flour, gradually adding milk, and simmering until reaching a smooth, velvety consistency.
- Final Presentation: Generously drench the crispy chicken fried steak with warm, seasoned gravy and serve alongside classic Southern accompaniments like mashed potatoes or green beans.
Notes
- Flour Coating Technique: Press seasoned flour firmly into the steak to create a thick, crispy exterior that locks in moisture and prevents the breading from falling off during cooking.
- Temperature Control: Maintain oil at a consistent 350F to ensure even browning and crispy texture without burning the exterior or leaving the inside undercooked.
- Resting Period: Allow breaded steaks to rest for 10 minutes before frying, which helps the coating adhere better and creates a more stable, crunchier crust.
- Gravy Smoothness: Whisk continuously while making the roux and adding milk to prevent lumps and achieve a silky, creamy gravy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 720
- Sugar: 5g
- Sodium: 1300mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg