The Pioneer Woman Tasty Kitchen
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Chicken Fried Steak

4.59 Mitt(s) 17 Rating(s)17 votes, average: 4.59 out of 517 votes, average: 4.59 out of 517 votes, average: 4.59 out of 517 votes, average: 4.59 out of 517 votes, average: 4.59 out of 5

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Level: Easy

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Description

My husband’s favorite dinner. Amen.

Ingredients

  • 3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
  • 1-½ cup Whole Milk, Plus Up To 2 Cups For Gravy
  • 2 whole Large Eggs
  • 3 cups All-purpose Flour
  • Seasoned Salt
  • ¼ teaspoons Cayenne
  • LOTS Of Black Pepper. Lots.
  • Canola Oil, For Frying
  • Salt And Pepper, For Both Meat And Gravy

Preparation

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.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) 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.

GRAVY:

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 the whole shebang!

10 Comments

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Sean G on 7.6.2014

Ree,
Can these be breaded and frozen for future use ? Love you recipes !!

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jacqueline on 4.8.2014

i love the Pioneer women she is so great.. i just made her recipes chicken fried steak with Gravy.

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Dawn Thomas on 3.22.2014

Save your potato water if you’re having mashed potatoes. I always mix it in with the milk when I make this type of gravy (white or milk). The starches from the potato water also help to thicken the gravy. When you drain the potatoes, drain into a large measuring cup. Then fill the remainder with milk. If your gravy gets to thick, just keep adding milk until it thins to your liking. But remember, milk gravy (or white gravy) needs to be fairly thick. I do this for my brown gravies too.

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luv2mangia on 9.20.2013

My husband requested chicken fried steak the other night, which we’ve never had and I’ve never made. I found your recipe and made it in a snap! Absolute yumminess! My husband and I both enjoyed it very much. Thanks Ree for the recipe.

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Lydia on 9.4.2011

Ree my mountain man loved your chicken fried steak!!! and so did i..nothing was wasted except a lil bit of gravy and i don’t know many who liked warmed over gravy..Thanks so much for the recipe :)

17 Reviews

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Elaine wuensche on 10.30.2019

I’ve been looking for a good recipe and found this one. It is wonderful. Thanks Ree

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jackiebhere on 9.1.2015

First time making chicken fried steak – this recipe is so easy to follow – and so delish! Well done!

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moxie mama on 12.27.2012

best I’ve ever had

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Amanda Georges on 12.12.2012

Great! Easy! I have never made anything with cube steak but I wanted to try. Really glad I made it this recipe

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Lindsey on 4.9.2012

This was so good! I actually used pounded-out chicken instead of beef. The flavor of the flour mixture was super good! The gravy turned out better than any gravy I’ve ever made. The key to the flavor of the gravy- salt & lots of pepper, for sure. It was really creamy. It was so easy too! Another addition to the recipe book. Thanks Ree! :)

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