Howdy, y’all! Today, we’re diving into the heart of Southern cuisine with a dish that’s as comforting as a hug from your grandma. The Pioneer Woman’s take on chicken fried steak is a game-changer, combining crispy, golden perfection with tender, juicy steak. Let’s get cooking!
Why This Recipe Works
- The buttermilk marinade ensures the steak is tender and flavorful.
- A double dredge in seasoned flour gives that irresistible crunch.
- Frying in batches prevents overcrowding, ensuring each piece is perfectly cooked.
- The creamy gravy is the crowning glory, rich and peppery.
- It’s a versatile dish that’s perfect for breakfast, lunch, or dinner.
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups milk for gravy
- 2 tablespoons flour for gravy
- Salt and pepper to taste for gravy
Equipment Needed
- Large mixing bowls
- Whisk
- Heavy-duty skillet or Dutch oven
- Meat thermometer
- Paper towels
Instructions
Marinate the Steak
Place the cube steaks in a large bowl and cover with buttermilk. Let them soak for at least 30 minutes, or up to 4 hours in the refrigerator. This step is crucial for tenderizing the meat and adding flavor.
Prepare the Dredge
In another bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. This seasoned flour will give your steak that signature crunch and flavor.
Dredge and Fry the Steak
Remove the steaks from the buttermilk, letting the excess drip off. Dredge each steak in the flour mixture, pressing to adhere. Heat oil in a skillet over medium-high heat to 350°F. Fry the steaks in batches until golden brown, about 4 minutes per side. Drain on paper towels.
Make the Gravy
Pour off all but 2 tablespoons of the frying oil. Whisk in 2 tablespoons of flour to make a roux. Gradually add milk, whisking constantly, until the gravy thickens. Season with salt and pepper.
Serve and Enjoy
Plate the steaks and smother with gravy. Serve hot with your favorite sides. This dish is best enjoyed immediately, while the crust is still crispy.
Tips and Tricks
For an extra crispy crust, let the dredged steaks sit for 5 minutes before frying. This allows the flour to adhere better. Always use a meat thermometer to ensure the oil stays at the right temperature. If it’s too hot, the outside will burn before the inside cooks. Too cool, and the steak will absorb too much oil. For a lighter version, try baking the steaks at 400°F for 20 minutes after dredging. They won’t be as crispy but will still be delicious.
Recipe Variations
- Spicy Version: Add cayenne pepper to the flour mixture for a kick.
- Herb Crusted: Mix in dried herbs like thyme or rosemary with the flour.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs for the dredge.
- Vegetarian Twist: Substitute the steak with thick slices of portobello mushrooms.
- Cheesy Goodness: Add grated Parmesan to the flour mixture for extra flavor.
Frequently Asked Questions
Can I use a different cut of meat?
Absolutely! While cube steak is traditional, you can use round steak or even sirloin. Just make sure to tenderize it well to mimic the texture of cube steak.
How do I know when the oil is ready?
The oil should shimmer and a pinch of flour should sizzle immediately. A candy thermometer is your best friend here, aiming for 350°F.
Can I make this ahead of time?
You can prepare the steaks up to the dredging stage and refrigerate them for a few hours. However, frying is best done just before serving to maintain the crispiness.
Summary
This Pioneer Woman-inspired chicken fried steak is a Southern delight, crispy on the outside, tender on the inside, and smothered in creamy gravy. Perfect for any meal, it’s sure to become a family favorite.
