Nothing beats the comfort of a crispy, golden-brown Pioneer Woman Chicken Fried Steak Recipe straight from the skillet, smothered in rich, creamy gravy. This iconic Southern dish combines tender cube steaks, a perfectly seasoned coating, and a velvety milk gravy that makes every bite unforgettable. Inspired by Ree Drummond’s beloved recipes, this version ensures foolproof results, whether you’re cooking for a family dinner or a special weekend brunch.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Pioneer Woman Chicken Fried Steak Recipe
Tender and Juicy: Properly tenderized cube steaks ensure each bite is melt-in-your-mouth perfection.
Crispy Golden Crust: The seasoned flour and buttermilk coating creates the ultimate crunch.
Creamy, Flavorful Gravy: Homemade pan gravy elevates the dish without relying on canned mixes.
Quick Prep: With simple ingredients, dinner can be ready in under an hour.
Budget-Friendly: Cube steaks are affordable, making this a cost-effective comfort meal.
Family-Friendly: Loved by kids and adults alike, perfect for Sunday dinners.
Versatile: Pair with mashed potatoes, rice, or biscuits for a complete meal.
Authentic Southern Taste: Brings the heart of country cooking straight to your kitchen.
Ingredients
Steak and Coating:
4 cube steaks (½-inch thick)
2 cups all-purpose flour
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for a slight kick)
2 large eggs
1½ cups whole milk (divided)
Vegetable oil or shortening (for frying)
Salt and pepper, to taste
Gravy:
¼ cup all-purpose flour (reserved from dredging)
2–2½ cups whole milk
Salt and black pepper, to taste
Ingredient Tips:
For extra tenderness, lightly pound cube steaks before dredging.
Whole milk produces a richer gravy, but 2% milk can work for a lighter option.
Adjust cayenne for spiciness; omit for kids.
Use neutral oils like canola or vegetable for frying to avoid overpowering the steak’s flavor.
Step-by-Step Instructions
1. Prepare the Coating
Mix the flour, seasoned salt, black pepper, paprika, and optional cayenne on a large plate. Ensure even seasoning for a flavorful crust.
2. Mix the Wet Batter
Whisk together eggs and ½ cup milk until smooth. This binds the flour coating and helps it adhere during frying.
3. Dredge the Steaks
Dip each steak first in the seasoned flour, then egg mixture, and back into the flour. Press gently to form a thick, even coating. Let rest 10 minutes to set the crust.
4. Heat the Oil
Pour ½ inch of oil in a large cast-iron skillet. Heat over medium-high to ~350°F for the perfect fry—crispy outside, tender inside.
5. Fry the Steaks
Cook steaks in batches for 3–4 minutes per side until golden. Avoid overcrowding to maintain oil temperature. Drain on paper towels.
6. Make the Gravy
Discard excess oil, leaving ~¼ cup. Add reserved flour, whisk over medium heat for 1–2 minutes to make a roux.
7. Finish the Gravy
Slowly whisk in milk, scrape browned bits from the pan. Stir until thick and bubbly (5–7 minutes). Season with salt and pepper.
8. Serve
Plate steaks and generously pour gravy over top. Serve immediately with mashed potatoes or biscuits.
Pro Tips
How do you make the chicken fried steak extra crispy?
Ensure the oil is hot enough (~350°F) and don’t overcrowd the pan. Double dredging—flour, egg, flour—locks in crunch.
Can I make the gravy ahead of time?
Yes, but reheat gently over low heat and whisk continuously to prevent lumps. Add extra milk for a smoother texture.
What cut of meat works best?
Cube steaks are ideal due to tenderness and even cooking. You can also use thinly pounded round steak.
Best Ways to Serve
Classic: Over mashed potatoes with pan gravy
Southern-Style: With collard greens and cornbread
Comfort Combo: Biscuits, fried okra, and sweet tea
Nutrition (Per Serving)
Calories: 550
Protein: 35g
Fat: 28g
Carbohydrates: 40g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Storage & Leftovers
Refrigerator: Store in airtight container for up to 3 days.
Freezer: Freeze cooked steaks separately from gravy for 1–2 months.
Reheat: Oven at 350°F for 10–12 minutes maintains crispiness; microwave for quick meals but may soften crust.
FAQs
How do I prevent soggy chicken fried steak?
Ensure oil temperature is hot enough, and let excess oil drain on paper towels.
Can I use almond milk for gravy?
Yes, almond or oat milk works but adjust seasoning to taste.
What to serve with chicken fried steak?
Mashed potatoes, green beans, coleslaw, biscuits, or even mac and cheese.
Recipe Variations
Buttermilk Chicken Fried Steak: Substitute ½ cup milk with buttermilk for tang.
Gourmet Twist: Add fresh herbs (thyme, rosemary) to gravy.
Spicy Version: Increase cayenne pepper and black pepper.
Gluten-Free: Use gluten-free flour blend.
Oven-Baked: Coat steaks, bake at 425°F for 20 minutes, flipping halfway.
Conclusion
Recreating the legendary Pioneer Woman Chicken Fried Steak Recipe at home brings comfort, flavor, and tradition to your dinner table. Perfect for family meals or weekend indulgence, it’s a recipe worth keeping in your culinary rotation.