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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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(Already tenderized cube steaks can also use more attention from the meat mallet to be made thinner.) Place each steak between two pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin, or empty wine bottle, pound the steak until it is very thin, less than 1/4 inch.
Don't let steaks touch when frying two at a time; steam develops making the crust soggy. Monitor oil temperature. The secret is cooking quickly. When steaks are added, oil temperature drops.
You want to cook your steaks in oil that is precisely 375°F (191°C), and though it's ok if your steak gets pretty close to well done, you should look for an internal steak temperature of 145°F (63°C)—the border line between medium and medium well. Enter the Thermapen IR.
What is Best Cut of Meat for Chicken Fried Steak? Top round, top sirloin, or eye of round. Cube steak, which was formally tenderized top round or top sirloin, was traditionally used for chicken fried steak for years.
Another important tip is to place the breaded meat onto a sheet pan, cover and place back in the refrigerator for at least 30 minutes before frying. This will firmly adhere the breading onto the meat and help keep it from falling of when frying.
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.
Shake off any excess liquid or flour, and let the steak rest for a few minutes before frying. Use oil that is hot—oil that is not hot enough will decrease your chances of a crispy coating. The breading may absorb the oil and become soggy and greasy.
Maintain a consistent oil temperature. Fluctuating temperatures can cause the coating to stick to the pan. Preheating the Pan:Ensure that the pan is thoroughly preheated before adding the chicken-fried steak. A hot pan creates a crispy crust and helps prevent sticking.
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.
A scorching skillet delivers the best sear when cooking steak in a cast iron skillet. Add 1–2 tablespoons of vegetable oil or butter to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.
It's delicious when prepared right. Chicken fried steak is also subject to creativity and variety. A lot of that boils down to the seasonings. You can choose from so many seasonings, and that leads to flavor combinations that can delight the senses.
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.
The concept isn't complicated: coat a beef steak in batter, fry it in a pan, smother it in gravy, and add mashed potatoes on the side. Since its inception, chicken-fried steak has become a staple in households and restaurants across Texas.
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
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