The Pioneer Woman Chicken Fried Steak Recipe (2024)

FAQs

How do you keep breading from falling off chicken-fried steak? ›

Next dredge the steak in plain all purpose flour and let them hang out in the fridge for 30 minutes before you begin cooking. The flour will absorb moisture from the steak, creating a sticky coating on its surface. After 30 minutes, dunk the steak in buttermilk and then dredge it heavily in seasoned flour and fry.

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.

Season the meat on both sides with Paula Deen House Seasoning. Dredge the steaks through the buttermilk then the flour. Add an inch of oil to a large heavy skillet set over medium-high heat. Add steaks to the hot oil in batches and fry until golden and brown, about 5 minutes per side.

Chicken fried steak is made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak. It was originally created to make a cheap cut of meat taste better. No matter which cut you use, you have to pound it thin with a meat mallet.

Coat steak well in egg mixture, lift steak, letting excess egg drain off, then transfer to seasoned buttermilk-flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Lift steak, shake off excess flour, and transfer to a wire rack. Repeat with remaining steaks.

Place the meat on a tray, cover, and put it in the refrigerator for one hour. This is extremely important as it allows the flour to become sticky and attach to the meat. 6. Prepare the breading in a shallow dish.

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.

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 gets its name from the breading used on the outside of the steak before it's fried in the same manner as traditional fried chicken — but instead of chicken, a tenderized piece of beef steak is used instead.

Use kitchen tongs to carefully check the bottom and flip. Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy. Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.

How to cook Omaha country-fried steak? ›

Preheat oven to 400°F. Remove frozen steaks from the packaging and place them on a foil-lined baking sheet. Bake for 12 minutes, flip over steaks, and bake an additional 10-12 minutes or until internal temperature reaches 165°F.

This statewide enthusiasm was codified in 2011, when the Texas State House of Representatives declared October 26 "Chicken Fried Steak Day," noting that "this signature dish occupies a special place in the culinary culture of the Lone Star State." It's hard to argue with the force of Texas law.

It's beef. It's called 'Chicken Fried Steak' because it's dredged in flour and fried, like fried chicken.

KFC has added a chicken fried steak meal to its menu. In case you're not familiar with the Southern staple, there's no chicken in chicken fried steak. It's a steak that's been fried in the same coating as fried chicken — think of "chicken fried" as a verb and method of cooking instead of an ingredient.

Meat is not properly dry

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.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.

The flour will absorb moisture from the steak, creating a sticky coating on its surface. After 30 minutes, dunk the steak in buttermilk and then dredge it heavily in seasoned flour and fry. The sticky flour coating should help to hold the breading on the meat as you cook and eat.