This delicious chicken fried steak is a quick, comforting meal perfect for dinner. It’s crispy on the outside and juicy on the inside, topped with rich gravy. You can easily make it with common pantry ingredients like flour, eggs, and milk. Serve it with mashed potatoes for a classic Southern dish everyone will love!
Ingredients Needed:
For the Chicken Fried Steak:
- 1 ½ cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Black pepper (to taste)
- ¾ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 lbs. cube steak (tenderized round steak)
- Kosher salt (to taste)
- ½ cup canola or vegetable oil
- 1 tablespoon butter
For the Gravy:
- ⅓ cup all-purpose flour
- 4 cups whole milk
- ½ teaspoon seasoned salt
- Black pepper (to taste)
For Serving:
- Mashed potatoes
How To Cook Chicken Fried Steak Recipe:
- Set Up Your Coating Stations: Prepare three shallow dishes—beat the milk and eggs together in one, mix flour, seasoned salt, 1 ½ teaspoons black pepper, paprika, and cayenne in another, and keep the cube steak in the third. Have a clean plate ready for the breaded meat.
- Bread the Steak: Take one piece of cube steak and sprinkle both sides with kosher salt and black pepper. Dredge it in the flour mixture, dip it into the milk/egg mixture, and then coat it again with the flour mixture. Place the breaded steak on the clean plate and repeat with the remaining pieces.
- Fry the Steak: Heat oil and butter in a large skillet over medium heat. Test if the oil is ready by sprinkling in some flour; it should sizzle immediately. Fry the steak in batches (3 pieces at a time) for about 2 minutes on each side until golden brown. Transfer the cooked steak to a paper towel-lined plate to drain excess oil, and keep warm under a plate or foil.
- Make the Gravy: After frying the meat, carefully pour off the grease into a heatproof bowl, leaving about ¼ cup in the skillet. Return the skillet to medium-low heat and allow the grease to heat up. Sprinkle flour over the hot grease and whisk to form a golden-brown roux. Gradually add 3 to 4 cups of milk, whisking constantly until smooth and thickened (about 5 to 10 minutes). Adjust with more milk if too thick, and season with seasoned salt and black pepper to taste.
- Serve: Plate the chicken fried steak next to a generous serving of mashed potatoes, then pour the gravy over both.
Recipe Tips
- Choose Quality Steak: Use good-quality cube steak that is well-tenderized. This ensures the meat is tender and flavorful after frying.
- Heat the Oil Properly: Make sure the oil is hot enough before frying. You can test it by sprinkling a little flour into the oil; if it sizzles right away, it’s ready. This prevents the breading from getting soggy.
- Don’t Overcrowd the Pan: Fry the steak in small batches (about 3 pieces at a time). Overcrowding lowers the oil temperature, making it harder to achieve a crispy coating.
- Adjust Gravy Consistency: If your gravy is too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, whisk in a bit more flour while cooking until it thickens.
- Season Generously: Make sure to season each layer of the steak and the gravy well. This adds depth of flavor and ensures that every bite is tasty.
How To Store & Reheat Leftovers
- Refrigerate: Let leftover Chicken Fried Steak cool to room temperature. Then, put it in an airtight container or wrap it with plastic wrap. Store it in the fridge for up to 3 days.
- Freeze: Wrap leftover Chicken Fried Steak in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2 months. To eat, thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover Chicken Fried Steak in the oven for 10 minutes at 350°F, covered with foil, or in a skillet over medium heat for 5-7 minutes.
Nutrition Facts
Serving Size: 1 serving (229g)
- Calories: 640
- Total Fat: 47g
- Saturated Fat: 13g
- Cholesterol: 40mg
- Sodium: 1660mg
- Potassium: Not available
- Total Carbohydrate: 37g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 17g
Try More Pioneer Woman Recipes:
- Pioneer Woman Marry Me Chicken
- Pioneer Woman Green Chile Chicken Enchiladas
- Pioneer Woman Chicken And Wild Rice Casserole
- Pioneer Woman Smothered Chicken
- Pioneer Woman Creamy Chicken Spaghetti Casserole
Pioneer Woman Chicken Fried Steak Recipe
Description
This delicious chicken fried steak is a quick, comforting meal perfect for dinner. It’s crispy on the outside and juicy on the inside, topped with rich gravy. You can easily make it with common pantry ingredients like flour, eggs, and milk. Serve it with mashed potatoes for a classic Southern dish everyone will love!
Ingredients
For the Chicken Fried Steak:
For the Gravy:
For Serving:
Instructions
- Set Up Your Coating Stations: Prepare three shallow dishes—beat the milk and eggs together in one, mix flour, seasoned salt, 1 ½ teaspoons black pepper, paprika, and cayenne in another, and keep the cube steak in the third. Have a clean plate ready for the breaded meat.
- Bread the Steak: Take one piece of cube steak and sprinkle both sides with kosher salt and black pepper. Dredge it in the flour mixture, dip it into the milk/egg mixture, and then coat it again with the flour mixture. Place the breaded steak on the clean plate and repeat with the remaining pieces.
- Fry the Steak: Heat oil and butter in a large skillet over medium heat. Test if the oil is ready by sprinkling in some flour; it should sizzle immediately. Fry the steak in batches (3 pieces at a time) for about 2 minutes on each side until golden brown. Transfer the cooked steak to a paper towel-lined plate to drain excess oil, and keep warm under a plate or foil.
- Make the Gravy: After frying the meat, carefully pour off the grease into a heatproof bowl, leaving about ¼ cup in the skillet. Return the skillet to medium-low heat and allow the grease to heat up. Sprinkle flour over the hot grease and whisk to form a golden-brown roux. Gradually add 3 to 4 cups of milk, whisking constantly until smooth and thickened (about 5 to 10 minutes). Adjust with more milk if too thick, and season with seasoned salt and black pepper to taste.
- Serve: Plate the chicken fried steak next to a generous serving of mashed potatoes, then pour the gravy over both.
Notes
- Choose Quality Steak: Use good-quality cube steak that is well-tenderized. This ensures the meat is tender and flavorful after frying.
- Heat the Oil Properly: Make sure the oil is hot enough before frying. You can test it by sprinkling a little flour into the oil; if it sizzles right away, it’s ready. This prevents the breading from getting soggy.
- Don’t Overcrowd the Pan: Fry the steak in small batches (about 3 pieces at a time). Overcrowding lowers the oil temperature, making it harder to achieve a crispy coating.
- Adjust Gravy Consistency: If your gravy is too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, whisk in a bit more flour while cooking until it thickens.
- Season Generously: Make sure to season each layer of the steak and the gravy well. This adds depth of flavor and ensures that every bite is tasty.
Pioneer Woman Chicken Fried Steak Recipe