Pioneer Woman Chicken Fried Steak is one of those unapologetically Southern, gloriously messy meals that laughs in the face of calorie counts. You get that crispy, peppery crust clinging to a tender slab of cube steak, plus that thick, milky white gravy dripping down the sides like it knows it’s the main character. It’s indulgent, crunchy, smothered, and just—comfort.

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Ingredients Needed

For the Chicken Fried Steak:

1½ cups whole milk – for soaking + breading. Adds richness.
2 large eggs – helps the flour stick like glue.
2 cups all-purpose flour – your crispy coating.
2 tsp seasoned salt – boosts flavour without fuss.
Black pepper – lots of it.
¾ tsp paprika – mild smokiness.
¼ tsp cayenne pepper – just enough kick.
3 lbs cube steak – tenderized round steak. Don’t sub this unless you love chewing.
Kosher salt – to season the meat directly.
½ cup canola or vegetable oil – frying base.
1 Tbsp butter – for colour and flavour boost.

For the Gravy:

⅓ cup all-purpose flour – thickens the sauce.
4 cups whole milk – makes it creamy and classic.
½ tsp seasoned salt
Black pepper – again, don’t be shy.
Mashed potatoes – non-negotiable side dish.

How To Make Pioneer Woman Chicken Fried Steak

Prep the dredging station:
You’ll need three stations: 1) milk + eggs whisked together, 2) flour mixed with seasoned salt, black pepper, paprika, and cayenne, and 3) a clean plate for finished, breaded meat.

Bread the steaks:
Take one steak at a time. Salt + pepper both sides, press into the flour, dip into the egg mixture, then back into the flour. Press it in real good. You want those nooks and crannies. Set it aside. Repeat with all the steaks.

Fry the steaks:
Heat oil in a skillet over medium. Add the butter. Test with a flick of flour — if it sizzles but doesn’t brown instantly, it’s ready. Fry 2–3 steaks at a time, about 2 minutes per side, or until golden brown. Drain on paper towels. Cover loosely to keep warm.

Make the gravy:
Pour off the oil but save about ¼ cup. Don’t wipe out the pan — those bits = flavour. Heat it up, whisk in flour, and cook the roux until golden brown. Slowly whisk in milk, keep stirring, season to taste. It’ll thicken after 5–10 minutes. Add more milk if needed.

Serve it up:
Pile steak next to a big spoonful of mashed potatoes. Drown everything in that gravy. Don’t act like you won’t lick the plate.

Pioneer Woman Chicken Fried Steak Recipe

Recipe Tips

Double-dip the flour. It makes the crust extra textured and crunchy.
Don’t crowd the skillet. The oil temp drops fast and makes things soggy.
Keep steaks warm. A low oven (200°F) works if you’re batch frying.
Gravy too thick? Just whisk in more milk, a splash at a time.

How to Store & Reheat

Room Temp: Eat within 2 hours.
Fridge: Store steak + gravy separately. Up to 3 days.
Freezer: Freeze steak for 1 month. Gravy doesn’t freeze well.
Reheat: Oven or air fryer for steak. Gravy reheats in saucepan with splash of milk.

Nutrition Facts (Per Serving – Approx.)

Calories: 710
Sodium: 1120mg
Protein: 39g
Fat: 42g
Carbs: 40g
Fibre: 1g
Sugar: 7g

FAQs

Can I use another cut of meat?

Technically yes, but cube steak is already tenderized. Round steak or sirloin would need pounding with a mallet.

Can I bake instead of fry?

Nope. Not for this one. You need the oil. Air frying could work but won’t be the same.

Why does the breading fall off?

Could be too wet (pat the steak dry first), or you didn’t press the flour on firmly enough.

Can I make the gravy ahead?

Yes, but it thickens a lot. Reheat gently with extra milk and whisk smooth.

Do I really need mashed potatoes?

Need? No. But you should. They’re the mop for all that gravy.

Pioneer Woman Chicken Fried Steak Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: Southern AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

710

kcal

Crispy, golden chicken fried steak topped with thick, peppery gravy. A Southern comfort classic that’s bold, buttery, and best with mashed potatoes.

Ingredients

For the Steak:
1½ cups whole milk
2 large eggs
2 cups all-purpose flour
2 tsp seasoned salt
¾ tsp paprika
¼ tsp cayenne pepper
3 lbs cube steak
Kosher salt + black pepper
½ cup canola or vegetable oil
1 Tbsp butter
For the Gravy:
⅓ cup all-purpose flour
4 cups whole milk
½ tsp seasoned salt
Black pepper

Directions

Set up breading station with egg/milk, flour/spices.
Season steak. Dip in flour, then egg mix, then flour again.
Heat oil + butter. Fry steaks 2–3 at a time until golden.
Drain on paper towels and keep warm.
For gravy: Make roux with oil + flour. Slowly whisk in milk.
Season and simmer until thick.
Serve steaks with mashed potatoes and pour gravy over.

Notes

Fry in batches — don’t overcrowd.
Use cube steak for best results.
Taste gravy before serving — adjust salt if needed.
Chill leftovers quickly, reheat gently with extra milk.