Monday, March 14, 2011

Chicken-Fried Steak

Continuing on in the theme of Pioneer Woman recipes, we made Chicken-Fried Steak last night for dinner.

My husband declared it "comfort food at its finest" and two of us practically licked our plates clean. It was very very good, although not something which I will be able to justify the calories for again for at least awhile.

I was surprised how easy it was to make however! We served the Chicken-Fried Steak with mashed potatoes and steamed asparagus. The great thing about this recipe is that you can adjust it to serve as many or as few people as you like, but here are instructions for feeding four.

printable recipe
Chicken-Fried Steak

4 cube steaks
1 egg
1/2 cup milk, plus 2 cups for gravy
1 1/2 cups flour, plus about 1/3 cup for gravy
1 tsp seasoned salt
1/2 tsp paprika
1/8 tsp cayenne pepper
3/4 tsp black pepper
1/2 cup canola oil for frying

Place the steaks on a plate and season with salt and pepper.

Whisk the egg and 1/2 cup milk together in a bowl. In another bowl, mix 1 1/2 cups flour with the seasoned salt, paprika, cayenne pepper, and black pepper. Set out an extra clean plate.

Dip the steaks in the egg/milk mixture, dredge in flour, dip again in egg/milk, then dredge again in flour. Set on clean plate.

Heat the oil in a large skillet or heavy-bottomed pot over medium-high heat. When a little flour sprinkled in the oil sizzles, fry steaks up to 3 at a time. Cook on one side until the edges start to look golden brown, about 2 1/2 minutes.

Turn over and cook for an additional 2 or 3 minutes, until the other side is golden.

Remove to a paper towel-lined plate and keep warm. Now is the fun part- making the gravy!

Pour the grease into a clean bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow the grease to heat up. Sprinkle 1/3 cup flour evenly over the grease.

Using a whisk, mix the flour and grease, which will create a golden brown paste. Whisking frequently, allow the roux to heat up and darken slightly.

Whisking constantly, pour in 2 cups milk.

Allow gravy to cook and thicken for 5 to 10 minutes, whisking frequently. Add more milk if needed, and season heavily with salt and pepper. Don't forget the seasoning step, or else your gravy won't taste good at all.

Serve over the Chicken-Fried Steak and mashed potatoes. Enjoy!


  1. And just when I was sitting here having no clue as to what to cook for dinner, you come through again! :D I hope mine turns out half as tasty as your pics look.

  2. You can also use tenderized round steak, and in the gravy buttermilk is good, too, that's pretty much the way I do chicken fried steak. Love this.