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The Pioneer Woman Chicken Fried Steak Recipe is so good, but so bad at the same time. This is not a healthy dish by any 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 to prepare. If the whole family pitches in afterward it won’t be that bad.
I know some people 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! This is true southern comfort food! You can easily make this gluten free when you use a gluten free flour.
The Pioneer Woman Chicken Fried Steak Recipe is so good! It is True southern comfort food!
3poundsCube Steaktenderized Round Steak That's Been Extra Tenderized
1 1/2cupWhole MilkPlus Up To 2 Cups For Gravy
2largeEggs
3cupsAll-purpose Flour
Seasoned Salt
1/4teaspoonsCayenne
Black Pepper
2 TBSPCanola OilFor Frying
Salt And PepperFor Both Meat And Gravy
Instructions
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.
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!
Servings: 8
Author: Ree Drummond - The Pioneer Woman
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Pat the Steak Dry: Before coating the steak with flour or batter, pat it dry with paper towels. Excess moisture on the surface of the meat can prevent the breading from sticking. Season and Flour the Steak Properly: Season the steak with salt and pepper before dredging it in flour.
That way, the coating will adhere better. Spoon hot oil over the steaks in the pan. You don't need to deep fry the chicken-fried steaks. You can easily shallow fry them in less oil.
The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.
Evenly-breaded fried chicken is best coated with a buttermilk mixture, then coated in a dry breading before frying. Now, that's no mystery, but what you might not know is that it's important to allow the chicken to rest before frying so the coating has a chance to hydrate and get a little sticky.
How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.
Chicken fried steak is high in calories, fat, and sodium, which can contribute to weight gain and high blood pressure. Moreover, the added gravy can further increase the calorie and fat content of the dish, making it a less than ideal choice for those trying to maintain a healthy diet.
Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States.
If your oil isn't hot enough before you add the steaks, the breading can fall off of the steaks because the eggs (the “glue”) don't cook instantly. It can also cause oily, gummy chicken fried steak because the breading soaks up the oil instead of becoming crispy upon contact.
Country fried or chicken fried steak goes well with mashed potatoes and perhaps stewed mustard greens, with cream gravy on the steak and potatoes, of course. You could also have kernel corn, stewed tomatoes (with or without okra), buttered carrots or, if you're adventurous, pickled beets.
Putting the steak in the pan before it's screaming hot will lead to overcooking and, you guessed it, a tough steak. — Let it rest. You've heard it a thousand times before, but it is always worth repeating. Before you cut into that beautiful hunk of meat, let it hang out for at least 10 minutes.
Chicken Fried Steak (CFS for short) is thinly pounded out beef. People typically use the less expensive, less desirable cuts, such as cube steak, chuck, round steak, and occasionally flank steak. We use cube steak.
As for the origin of the name, it is generally agreed that the term is referencing the style of cooking. A “chicken fried steak” is prepared similarly to traditional fried chicken. That is, you season flour, prep the meat with egg before battering it, and fry it in oil.
Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying.
Popping the crumbed food in the fridge for 15 minutes before frying will also help the crumbs to stick to the meat. Make sure that your oil is hot enough before you add the crumbed meat to the pan.
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