The Pioneer Woman Chicken Fried Steak Recipe is so good, but so bad at the same time. This is not a healthy dish by no means, but it does taste out of this world. It takes me back to my Granny’s cooking. This recipe is easy, but I will warn you that it is messy and you have a lot of clean up. If the whole family pitches in afterward it won’t be that bad. I know some folks who like to eat their Chicken Fried Steak like a sandwich, but I prefer to serve with gravy and Mashed Potatoes. Be sure to try this Pioneer Woman recipe soon because you will not be disappointed!
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The Pioneer Woman Chicken Fried Steak Recipe
- 3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
- 1 1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
- 2 whole Large Eggs
- 3 cups All-purpose Flour
- Seasoned Salt
- 1/4 teaspoons Cayenne
- Black Pepper
- Canola Oil, For Frying
- Salt And Pepper, For Both Meat And Gravy
- Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
- Work one piece of meat at a time.
- Season both sides with salt and pepper, then dip in the milk/egg mixture.
- Next, place the meat on the plate of seasoned flour.
- Turn to coat thoroughly.
- Place the meat back into the milk/egg mixture, turning to coat.
- Place back in the flour and turn to coat.
- Place breaded meat on the clean plate, then repeat with remaining meat.
- Heat oil in a large skillet over medium heat.
- Drop in a few sprinkles of flour to make sure it’s sufficiently hot.
- Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
- Remove to a paper towel-lined plate and keep warm.
- Repeat until all meat is cooked.
- After all meat is fried, pour off the grease into a heatproof bowl.
- Without cleaning the pan, return it to the stove over medium-low heat.
- Add 1/4 cup grease back to the pan.
- Allow grease to heat up.
- Sprinkle 1/3 cup flour evenly over the grease.
- Using a whisk, mix flour with grease, creating a golden-brown paste.
- Keep cooking until it reaches a deep golden brown color.
- If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
- Whisking constantly, pour in milk.
- Cook to thicken the gravy.
- Be prepared to add more milk if it becomes overly thick.
- Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick.
- Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve meat next to a big side of mashed potatoes.
- Pour gravy over everything!