Description
Hearty Southern comfort calls with Pioneer Woman’s chicken fried steak, delivering crispy golden perfection that celebrates rustic American cuisine. Generous portions and rich country gravy promise a satisfying meal that connects culinary tradition with pure deliciousness you’ll savor.
Ingredients
Scale
Main Protein:
- 4 cube steaks (tenderized beef steaks)
Coating and Seasoning Ingredients:
- 2 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs
- 1 cup buttermilk
- ¼ cup hot sauce (optional, for extra flavor)
Cooking and Gravy Ingredients:
- 1 cup vegetable oil (for frying)
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Craft a flavorful seasoning blend by combining flour with an aromatic mix of spices, creating a complex dry coating that will enhance the meat’s texture and taste.
- Prepare a wet mixture using eggs and buttermilk, whisking in hot sauce to introduce a subtle kick of heat and depth to the breading process.
- Methodically coat each cube steak by first dusting with the seasoned flour, ensuring complete coverage and shaking off any excess to prevent clumping.
- Immerse the floured steak into the liquid mixture, allowing the egg and buttermilk to create a sticky surface that will help the final flour layer adhere perfectly.
- Return the steak to the seasoned flour, pressing firmly to create a thick, textured crust that will deliver maximum crispiness when fried.
- Allow the coated steaks to rest momentarily, which helps the breading set and reduces the likelihood of it separating during cooking.
- Heat oil in a heavy skillet, incorporating a pat of butter to enhance flavor and promote beautiful golden browning.
- Carefully lower the steaks into the hot oil, cooking each side until a rich, amber crust forms and the meat is thoroughly cooked.
- Remove the steaks and drain on absorbent paper to eliminate excess oil while maintaining their crisp exterior.
- Transform the cooking pan’s remnants into a luxurious gravy by whisking flour into the remaining drippings, creating a roux with deep flavor.
- Gradually introduce milk, stirring continuously to prevent lumps and achieve a smooth, velvety consistency.
- Season the gravy with additional spices, allowing it to simmer and thicken into a rich, comforting sauce.
- Lavish the crispy steaks with the warm gravy and serve alongside classic Southern accompaniments for a hearty, satisfying meal.
Notes
- Select cube steaks with minimal fat for a crispier exterior and more even cooking.
- Pound the steaks gently to tenderize and create a uniform thickness, helping the coating adhere perfectly.
- Let the coated steaks rest before frying to prevent the breading from falling off during cooking.
- Use a cast-iron skillet for superior heat distribution and an extra crispy, golden-brown crust.
- Control oil temperature carefully to avoid burning the coating while ensuring the meat cooks through.
- Modify the recipe for gluten-free diets by using alternative flour like rice or almond flour.
- Reduce spiciness by cutting back on cayenne pepper or omitting it entirely for sensitive palates.
- Make a lighter version by baking instead of frying, using a wire rack and preheated oven at 425F.
- Create a leaner gravy by using low-fat milk and skimming excess oil from pan drippings.
- Enhance flavor by adding fresh herbs like thyme or rosemary to the flour coating for depth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg