Pioneer Woman Chicken Fried Steak: A Comfort Food Classic
There’s something undeniably comforting about a plate of crispy, golden chicken fried steak smothered in creamy gravy. It’s the kind of meal that feels like a warm hug after a long day, and Ree Drummond, the Pioneer Woman herself, has perfected this Southern classic. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is approachable, delicious, and sure to become a family favorite.
What is Chicken Fried Steak?
If you’ve never had chicken fried steak, you’re in for a treat. Despite its name, this dish isn’t made with chicken—it’s tenderized beef steak (usually cube steak) that’s breaded and fried like chicken. The result is a crispy, flavorful exterior with a juicy, tender inside. It’s typically served with creamy gravy, mashed potatoes, and a side of veggies for a hearty, satisfying meal.
Ingredients You’ll Need
Before diving into the recipe, let’s gather the essentials. Here’s what you’ll need for Pioneer Woman’s chicken fried steak:
- Cube steak (about 4 pieces)
- All-purpose flour (for dredging)
- Eggs and milk (for the egg wash)
- Seasonings: Salt, black pepper, paprika, garlic powder, and cayenne pepper (for a little kick)
- Vegetable oil (for frying)
- Butter and milk (for the gravy)
Pro Tip: If you can’t find cube steak, you can use round steak and tenderize it yourself with a meat mallet. Just pound it until it’s about ¼-inch thick.
Step-by-Step Instructions
1. Prep the Steak
Start by seasoning your cube steaks generously with salt and pepper. This is your chance to build flavor from the inside out.
2. Dredge Like a Pro
Set up a dredging station: one bowl with flour (seasoned with paprika, garlic powder, and a pinch of cayenne), another with beaten eggs and milk, and a final bowl with more seasoned flour. Dip each steak in the flour, then the egg wash, and back into the flour. Make sure it’s evenly coated—this is what gives you that irresistible crunch.
Pro Tip: Let the coated steaks rest for 5-10 minutes before frying. This helps the coating adhere better and prevents it from falling off in the oil.
3. Fry to Golden Perfection
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F), carefully add the steaks. Fry for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan—work in batches if needed.
Pro Tip: Use a splatter screen to keep your stovetop clean. Trust me, it’s a game-changer when frying.
4. Make the Gravy
Once the steaks are done, remove them and drain on a paper towel-lined plate. Pour off most of the oil, leaving about 2 tablespoons in the skillet. Add a couple of tablespoons of flour to the pan and whisk to create a roux. Cook for a minute or two, then slowly pour in milk, whisking constantly to avoid lumps. Season with salt and pepper, and let it simmer until thickened.
Pro Tip: For extra flavor, use a bit of the leftover dredging flour in your gravy. It’s already seasoned and adds a nice depth of flavor.
5. Serve and Enjoy
Plate your chicken fried steaks, smother them with gravy, and serve with mashed potatoes, green beans, or your favorite sides. Don’t forget a biscuit or two to soak up all that delicious gravy!
Why This Recipe Works
Ree Drummond’s version of chicken fried steak is a winner because it’s simple yet packed with flavor. The combination of seasoned flour, a crispy coating, and creamy gravy creates a perfect balance of textures and tastes. Plus, it’s a versatile dish—you can adjust the seasonings to suit your preferences or even make it spicier if you like a little heat.
Final Thoughts
Chicken fried steak is more than just a meal—it’s a celebration of comfort food at its finest. With the Pioneer Woman’s recipe, you’ll have a dish that’s both impressive and approachable. So, roll up your sleeves, grab your skillet, and get ready to make a meal that’ll have everyone asking for seconds.
Happy cooking, y’all!
