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The Pioneer Woman’s Chicken Fried Steak

The Pioneer Woman's Chicken Fried Steak
PREP TIME
15 min
COOK TIME
30 min
YIELDS
4 servings

Steak is battered and fried until golden, and then topped with a white gravy.

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Ingredients

Steak

1 ½
cups whole milk
2
large eggs
2
cups all-purpose flour
2
tsp seasoned salt
¾
tsp paprika
¼
tsp cayenne pepper
Kosher salt and freshly ground black pepper
2
lbs cube steak (tenderized round steak that's been extra tenderized)
½
cup canola oil, plus more if needed
1
Tbsp butter

Gravy

cup all-purpose flour, plus more if needed
4
cups whole milk
½
tsp seasoned salt
Freshly ground black pepper
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Directions

Step 1

Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat.

Step 2

Work with 1 piece of meat at a time. Sprinkle both sides with salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour mixture and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Step 3

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away; if it does, the fire is too hot.) Cook the meat 3 pieces at a time until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

Step 4

Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.

Step 5

Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.

Step 6

Serve the steaks with the gravy.

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