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Pioneer Woman Chicken Fried Steak 

The Chicken Fried Steak Recipe from Pioneer Woman is very delicious. Do not be deceived; this recipe does not call for chicken in any way. Because the breading on top of the steak mimics that of fried chicken, the dish is sometimes referred to as “chicken fried steak.” It reminds me of the meals that my grandmother used to make. Although I won’t lie and say that preparing this dish won’t make a mess, I will say that it is easier than others.

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Why You’ll Love This Pioneer Woman Chicken Fried Steak Recipe:

  • Make it a priority to test out this Pioneer Woman dish as soon as possible because I guarantee you will not be let down. This is authentic southern cooking at its finest!
  • If you use flour that is devoid of gluten, you should have no trouble making the recipe gluten-free.
  • One of the quickest and easiest meals you could put up for your family. You can either mix it up between two slices of white bread or serve it with a potato side dish and a large salad with it. Heaven.
Pioneer Woman Chicken Fried Steak 
Pioneer Woman Chicken Fried Steak 

Why Is It Called Chicken-fried Steak If It’s Not Chicken?

Regarding the history of the word, it is often held that the phrase refers to the method of preparing food. This theory is supported by several linguistic studies. The preparation of a “chicken fried steak” is quite similar to the preparation of classic fried chicken. To put that another way, you season the flour, prepare the meat by coating it in egg, and then fry the meat in oil.

Where Did Chicken Fried Steak Come From?

Lamesa, which is located in Dawson County in the Texas South Plains and is the county seat, asserts that it is the birthplace of chicken-fried steak and celebrates this fact every year with a festival. There is a recipe for veal cutlets in Mary Randolph’s book The Virginia Housewife, which was published in 1838. This recipe is one of the first known recipes for a dish similar to chicken-fried steak.

What Is The Difference Between Chicken Fried Steak And Chicken Fried Chicken?

The term “country fried steak” refers to a dish that is traditionally made with cube steak that has been breaded before being fried and served with onions and brown gravy. On the other hand, “chicken fried steak” is the name of a meal that is made by frying cube steak that has been breaded and combined with eggs, and then serving the dish with cream gravy.

What Ingredients To Make Pioneer Woman Chicken Fried Steak?

For The Chicken Fried Steak:

  • Whole Milk
  • Large Eggs
  • All-purpose Flour
  • Seasoned Salt
  • Freshly Ground Black Pepper
  • Paprika
  • Cayenne Pepper
  • Cube Steak (Tenderized Round Steak That’s Been Extra Tenderized)
  • Kosher Salt
  • Canola Or Vegetable Oil
  •  Butter

For The Gravy:

  •  All-purpose Flour
  •  Whole Milk
  •  Seasoned Salt
  • Freshly Ground Black Pepper
  • Mashed Potatoes, For Serving
Pioneer Woman Chicken Fried Steak 
Pioneer Woman Chicken Fried Steak 

How To Make Pioneer Woman Chicken Fried Steak?

  1. To prepare the steak, start by establishing a production line for the meals.
  2.  In three separate bowls, whisk together the milk and eggs; the flour combined with seasoned salt, 1 1/2 teaspoons of black pepper, paprika, and cayenne; and the meat. After that, save one clean dish for the last so it may be used to collect the breaded meat.
  3. Take one piece of meat at a time and work with it. After being dusted with kosher salt and black pepper on both sides, the meat should be placed in the flour mixture. 
  4. Take off your coat. Put the meat in the bowl containing the milk and eggs and flip it to coat it.
  5.  After that, return it to the bowl of flour and flip it over to coat it. After placing the meat that has been breaded on the clean plate, continue the process with the remaining meat by alternating between the dry mixture, the wet mixture, and the dry mixture.
  6. In a big skillet, bring the oil to a temperature of medium heat. Put in some butter. To test whether it is sufficiently heated, add a few sprinkles of flour and stir it around. You will know the butter is ready when it begins to sizzle almost instantly. (If it browns right away, the temperature of the fire is too high.)
  7.  Cook the meat, three pieces at a time, for approximately two minutes on each side, or until the edges begin to take on a golden brown color. After removing the meat, place it on a plate lined with paper towels, and keep it warm by lightly covering it with either another plate or a sheet of foil.
  8.  Continue doing this until all of the meat has been cooked.
  9. After all of the meat has been fried, pour the grease into a bowl that can withstand heat. Instead of washing the skillet, place it back on the stove and turn the heat down to medium. Put back a quarter cup of the fat from before, and then let it heat up in the skillet.
  10. To make the gravy, while the fat is heated, sprinkle the flour all over the fat in an equal layer. To make a brown paste with a golden hue, combine the flour and the fat in a mixing bowl and stir with a whisk. If it appears to be too greasy, add a little more flour; if it starts to get too pasty or clumpy, add a little more fat. Carry on with the cooking until the color of the roux changes to a rich golden brown.
  11. While whisking continually, pour in three to four glasses of milk. After adding the seasoned salt and black pepper to taste, continue cooking the gravy while whisking it for 5 to 10 minutes, or until it is smooth and thick. 
  12. If it starts to get too thick, you might need to add a little bit more milk. Make sure you give the gravy a taste to check that it has the right amount of seasoning.
  13. Place the meat on the plate next to a substantial helping of mashed potatoes. Pour the gravy over everything!

Recipe Tips:

  • Beat the steak to an even thickness. For this purpose, we make use of a meat hammer; however, you could also accomplish the same task with a rubber mallet, a rolling pin, or even an empty wine bottle. A thinner cut of steak will finish cooking faster and have less of a chewy texture.
  • To incorporate the flour into the meat, press it in. The steak cutlets are dredged in flour twice, the first time before an egg wash and the second time after the egg wash. When you dredge the steaks in the flour for the first time, make sure to use the heel of your hand to press the flour into the meat. In this manner, the coating will adhere more effectively.
  • The steaks in the pan should be topped with hot oil. There is no requirement that the chicken-fried steaks be deep-fried. You can easily fry them in a shallow pan with a smaller amount of oil. Before turning the steaks, firm up the coating on top by spooning hot oil over the top of them. This will help keep the coating in place.
  • Make use of a warmer oven. When you’re done frying the steaks, transfer them to an oven set to 200 degrees Fahrenheit so they stay warm while you make the gravy.

What Is The Best Cut Of Meat For Chicken-fried Steak?

The greatest cuts of steak to use are those that are tough as well as inexpensive, such as cubed steak or round steak. The butcher would often pound cubed steaks with a tenderizing mallet before cutting them off the round. Cubed steaks come from the round. You may make your own tenderized round steaks at home by purchasing thin steaks, wrapping them with plastic wrap, and using a mallet to pound them down to a thickness of approximately one-quarter of an inch.

Pioneer Woman Chicken Fried Steak 
Pioneer Woman Chicken Fried Steak 

What To Serve With Pioneer Woman Chicken Fried Steak?

You can serve this Pioneer Woman Chicken Fried Steak with potatoes your favorite past here are some serving suggestions:

What Type Of Steak Is Chicken-fried Steak?

A chicken-fried steak is just a piece of steak (often tenderized cube or round steak) that is breaded with seasoned bread crumbs and then fried in either a skillet or deep fryer, depending on where you acquire it. Because it is breaded and fried in the same manner as fried chicken, early cooks referred to the meal as chicken-fried steak, and the term has certainly persisted ever since.

How Do You Tell When Pioneer Woman Chicken Fried Steak Is Done?

Cook for two to three minutes on each side before turning until the underside is golden brown. Use the probe that comes attached to your Thermapen IR to get an accurate reading of the temperature of the steak. When the internal temperature of the steaks reaches 145 degrees Fahrenheit (63 degrees Celsius), take them from the oven and place them on a rack or a plate. Keep them at a warm temperature in the oven while you cook the remaining steaks and create the gravy.

What To Do With Leftover Chicken Fried Steak?

  • chicken fried steak sandwich with gravy
  • chicken fried steak sandwich sauce
  • chicken fried steak sandwich with cheese
  • fried beef steak sandwich
  • chicken fried steak sandwich dairy queen

How Do You Store Leftover Pioneer Woman Chicken Fried Steak In The Fridge?

You can keep any leftover Pioneer Woman Chicken Fried Steak in the refrigerator for up to four days if you wrap it in plastic wrap and store it in a container that shuts firmly and then place it in the refrigerator. You may rewarm it in the microwave or the oven until it reaches the temperature you want it to be at. Both of these options are available to you.

Pioneer Woman Chicken Fried Steak 
Pioneer Woman Chicken Fried Steak 

How To Freeze Leftover Pioneer Woman Chicken Fried Steak?

Any chicken-fried steak that is cooked following the instructions supplied by The Pioneer Woman and is not eaten can be frozen for later use. After waiting for everything to reach room temperature, individually wrap each component in plastic wrap or wax paper, followed by a layer of foil, and then place the components in a freezer bag or another airtight container of a similar kind. Immediately transfer to the freezer, where it should remain for at least three and no more than four months.

How To Reheat Leftover Pioneer Woman Chicken Fried Steak?

  • In The Oven:

The Pioneer Woman Chicken Fried Steak is best reheated in the oven since it maintains its crispiness this way. If you want to prevent the crust from becoming soggy, using a technique that is as dry as possible is your best approach. One other benefit is that an oven provides uniform cooking, so there is no risk of parts of the food being undercooked or overdone.

  1. It won’t take more than ten to fifteen minutes to bring the temperature of the oven up to 250 degrees.
  2. The Pioneer Woman Chicken Fried Steak should be placed on a baking tray that has been covered with foil, and then the baking tray should be placed in the oven. Cover the Chicken Fried Steak with a second sheet of foil in a loose manner.
  3. Put the baking sheet into the preheated oven and let it cook for 10 to 15 minutes. Check to see that it warms all the way through. If the internal temperature hasn’t reached 165 degrees Fahrenheit, heat it for a few more minutes. Wait for it to cool for five minutes, then serve.
  • In The Microwave:

It is comparable to making use of an oven, but the amount of time spent cooking is far smaller, and there is no need to use foil. Despite this, you will need to reheat it in the toaster oven once it has been prepared.

  1. Preheat the toaster oven to 350 degrees Fahrenheit.
  2.  Put the chicken fried steak from The Pioneer Woman into a container that can go in the microwave, and cook it there for about 45 seconds. The internal temperature of the Chicken Fried Steak will be raised by the juices from the meat.
  3. After heating in the microwave, transfer the Pioneer Woman Chicken Fried Steak to the prepared toaster oven and reheat for an additional two to three minutes. 
  4. The Chicken Fried Steak outside will get more heated as a result. Serve after allowing the food to cool for five minutes.

FAQ Section

How Do You Keep Chicken Fried Steak From Getting Soggy?

Before putting the pan-fried steaks into the oven, it is critical to first set up a cooling rack on a baking sheet and then transfer them to the rack. This is an additional essential piece of advice. While you are cooking the remaining steaks, as well as while you are putting the final touches on them in the oven, this will prevent the bottoms from becoming soggy.

Do You Wash Cubed Steak Before Cooking?

It is not necessary to wash the cubed steak before frying it to make the meal ready while creating chicken fried steak. The dish may be prepared without washing the steak first.

Can Chicken-fried Steak Be A Little Pink?

Yes, it is quite fine for the chicken-fried steak to have some pink in it. However, the thinner your steak is, the less time it will take to cook. Therefore, by the time you obtain gorgeous golden brown skin on your steak, the interior may already be done cooking.

Try More Recipes:

Chicken Fried Steak Nutrition Facts

Amount Per Serving

  • Calories 801
  • Total Fat 42g
  • Saturated Fat 13g
  • Trans Fat 1.4g
  • Cholesterol 181mg
  • Sodium 871mg
  • Potassium 1006mg
  • Total Carbohydrate 48g
  • Dietary Fiber 1.4g
  • Sugars 3.1g
  • Protein 55g
  • Vitamin A 9%
  • Vitamin C 7%
  • Calcium 43%
  • Iron 29%

Nutrition Facts Source: Source

Pioneer Woman Chicken Fried Steak 

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour Servings:6 servingsCalories:801 kcal Best Season:Available

Description

The Chicken Fried Steak Recipe from Pioneer Woman is very delicious. Do not be deceived; this recipe does not call for chicken in any way. Because the breading on top of the steak mimics that of fried chicken, the dish is sometimes referred to as “chicken fried steak.” It reminds me of the meals that my grandmother used to make. Although I won’t lie and say that preparing this dish won’t make a mess, I will say that it is easier than others.

Ingredients

    For The Chicken Fried Steak

  • For The Gravy

Instructions

  1. To prepare the steak, start by establishing a production line for the meals.
  2.  In three separate bowls, whisk together the milk and eggs; the flour combined with seasoned salt, 1 1/2 teaspoons of black pepper, paprika, and cayenne; and the meat. After that, save one clean dish for the last so it may be used to collect the breaded meat.
  3. Take one piece of meat at a time and work with it. After being dusted with kosher salt and black pepper on both sides, the meat should be placed in the flour mixture. 
  4. Take off your coat. Put the meat in the bowl containing the milk and eggs and flip it to coat it.
  5.  After that, return it to the bowl of flour and flip it over to coat it. After placing the meat that has been breaded on the clean plate, continue the process with the remaining meat by alternating between the dry mixture, the wet mixture, and the dry mixture.
  6. In a big skillet, bring the oil to a temperature of medium heat. Put in some butter. To test whether it is sufficiently heated, add a few sprinkles of flour and stir it around. You will know the butter is ready when it begins to sizzle almost instantly. (If it browns right away, the temperature of the fire is too high.)
  7.  Cook the meat, three pieces at a time, for approximately two minutes on each side, or until the edges begin to take on a golden brown color. After removing the meat, place it on a plate lined with paper towels, and keep it warm by lightly covering it with either another plate or a sheet of foil.
  8.  Continue doing this until all of the meat has been cooked.
  9. After all of the meat has been fried, pour the grease into a bowl that can withstand heat. Instead of washing the skillet, place it back on the stove and turn the heat down to medium. Put back a quarter cup of the fat from before, and then let it heat up in the skillet.
  10. To make the gravy, while the fat is heated, sprinkle the flour all over the fat in an equal layer. To make a brown paste with a golden hue, combine the flour and the fat in a mixing bowl and stir with a whisk. If it appears to be too greasy, add a little more flour; if it starts to get too pasty or clumpy, add a little more fat. Carry on with the cooking until the color of the roux changes to a rich golden brown.
  11. While whisking continually, pour in three to four glasses of milk. After adding the seasoned salt and black pepper to taste, continue cooking the gravy while whisking it for 5 to 10 minutes, or until it is smooth and thick. 
  12. If it starts to get too thick, you might need to add a little bit more milk. Make sure you give the gravy a taste to check that it has the right amount of seasoning.
  13. Place the meat on the plate next to a substantial helping of mashed potatoes. Pour the gravy over everything!

Notes

  • Beat the steak to an even thickness. For this purpose, we make use of a meat hammer; however, you could also accomplish the same task with a rubber mallet, a rolling pin, or even an empty wine bottle. A thinner cut of steak will finish cooking faster and have less of a chewy texture.
  • To incorporate the flour into the meat, press it in. The steak cutlets are dredged in flour twice, the first time before an egg wash and the second time after the egg wash. When you dredge the steaks in the flour for the first time, make sure to use the heel of your hand to press the flour into the meat. In this manner, the coating will adhere more effectively.
  • The steaks in the pan should be topped with hot oil. There is no requirement that the chicken-fried steaks be deep-fried. You can easily fry them in a shallow pan with a smaller amount of oil. Before turning the steaks, firm up the coating on top by spooning hot oil over the top of them. This will help keep the coating in place.
  • Make use of a warmer oven. When you’re done frying the steaks, transfer them to an oven set to 200 degrees Fahrenheit so they stay warm while you make the gravy.
Nutrition Facts

Servings 6


Amount Per Serving
Calories 801
Calories from Fat 379
% Daily Value *
Total Fat 42g65%
Saturated Fat 13g65%
Trans Fat 1.4g
Cholesterol 181mg61%
Sodium 871mg37%
Potassium 1006mg29%
Total Carbohydrate 48g16%
Dietary Fiber 1.4g6%
Sugars 3.1g
Protein 55g111%

Vitamin A 9%
Vitamin C 7%
Calcium 43%
Iron 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.