The first time I bit into this crispy, tender chicken fried steak, I was transported to Sunday dinners at my grandmother’s house, the air filled with the savory perfume of sizzling beef and buttery gravy.
This recipe is perfect for when you want classic comfort food without hunting down rare ingredients, whether it is a cozy weeknight dinner or a laid back weekend treat.
SaveI developed this copycat version by testing different seasonings and frying methods until I got that perfect crust and juicy interior that makes this dish so satisfying.
Copycat Pioneer Woman Chicken Fried Steak Recipe
Ingredients
Steak and Dredging
Creamy White Gravy
For Cooking
Instructions
- Prepare the steak
Pat the cube steaks dry with paper towels. If the edges are very tough, gently pound them to an even thickness using a meat mallet or rolling pin.
- Set up your dredging station
In a shallow dish whisk the flour with garlic powder, onion powder, smoked paprika, black pepper, and salt. In a second shallow dish beat the eggs with milk. In a third dish combine panko breadcrumbs and melted butter.
- Dredge the steak
Press each steak into the seasoned flour mixture to coat both sides, shaking off excess. Then dip into the egg mixture, letting excess drip off, and finally press firmly into the panko mixture so the crumbs stick well.
- Chill the breaded steak
Place the breaded steaks on a plate and refrigerate for 10 to 15 minutes. This helps the coating set for better crunch during frying.
- Heat the oil
Pour about 1/4 inch of oil into a heavy skillet and heat over medium heat to 350°F or until a cube of bread sizzles immediately when added.
- Fry the steak to golden
Carefully add the steaks and fry 2 to 3 minutes per side, until deep golden brown and cooked through. Use tongs to remove and drain on a wire rack set over a baking sheet.
- Make the creamy white gravy base
In the same skillet melt butter over medium heat, whisk in flour and cook 1 to 2 minutes. Slowly pour in warm milk and beef broth while whisking, then stir in Worcestershire sauce, garlic powder, and pepper.
- Simmer until thick
Bring the gravy to a gentle simmer and whisk constantly until it coats the back of a spoon, about 3 to 5 minutes. Adjust seasoning with salt and pepper, and stir in the extra butter for shine.
- Assemble and serve
Spoon a generous pool of gravy over each chicken fried steak, adding extra gravy at the table if you like it extra saucy.
- Pair with mashed potatoes
Serve the steak with creamy mashed potatoes, roasted vegetables, or buttered noodles to soak up every last drop of gravy.
Substitutions and variations
- Use pork chops or pork tenderloin if you prefer pork fried steak.
- Substitute gluten free flour and breadcrumbs for a gluten free version.
- Replace beef broth with chicken broth for a milder flavor.
- Use heavy cream instead of milk for a ultra rich gravy.
- Try canola oil or melted shortening for frying.
Chloe's tips
- Pat the steaks very dry before dredging for a stronger crust.
- Do not skip the chilling step, it prevents the coating from slipping off.
- Keep the oil at steady medium heat; too hot burns the breadcrumbs, too cool makes them greasy.
- For a lighter gravy, use half and half instead of whole milk.
- If the gravy gets too thick, thin it with a splash of beef broth while simmering.
How to store it
- Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or in the oven at 350°F until warmed through to keep the coating crisp.
- Store the gravy separately if you like it very smooth, and reheat it gently on the stovetop.
Serving suggestions
Serve this crowd pleasing chicken fried steak with classic sides for a complete comfort meal.
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted carrots or green beans
- Biscuits to sop up the gravy
Frequently asked questions
Can I make this in an air fryer?
Yes, spray the breaded steaks with a little oil and air fry at 400°F for 10 to 12 minutes, flipping halfway, until the coating is crisp.
What if I do not have cube steak?
You can use a beef round or sirloin steak and pound it thin, then cut into portions for the same tender result.
How do I know the gravy is done?
The gravy is done when it thickly coats the back of a spoon and slowly drips back into the pot.
Can I make the gravy ahead of time?
Yes, you can make the gravy a day ahead and reheat it gently on the stovetop, adding a little milk or broth if it thickens too much.
Let's get cooking!
I hope this copycat Pioneer Woman chicken fried steak brings a little comfort to your table and becomes a family favorite you return to again and again.
