The Pioneer Woman Chicken Fried Steak Recipe (2024)

FAQs

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

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.

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.

You can soak the steaks in milk up to two hours. Milk is a natural tenderizer and works great on cubed steak, helps the flour adhere to the steaks and thickens the breading slightly. Allowing the flour to “look wet in spots” helps ensure that the breading will stick to the steak and not fall off in the pan.

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

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. For these recipes, the steak may still be a little pink inside because it's beef, but to get a golden crust, the steak will cook to at least medium well.

Pounding helps tenderize the meat by breaking down its tough fibers. It also thins it out for more even cooking. Do this before frying, grilling, or roasting for better retention of moisture content. To tenderize chicken breast, place the meat on a durable, flat surface.

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.

Before adding the steak, the skillet needs to be hot enough (375°-449°F). If the pan isn't hot enough, the sear will not be as consistent and will lead to uneven cooking. An easy way to check the heat is to add some water to the pan. If the water evaporates, the pan is likely to temperature.

The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor.

Should you flour steak before frying? ›

While some home chefs insist that the flour adds greater flavor, others point out that scientifically, it would actually impede the processes necessary for proper browning and searing.

To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first.

The more you touch the chicken with tongs, the more likely the breading is to fall off. The key here is to be patient. As soon as you see a golden rim appear around the side of the chicken that is submerged in oil, feel free to flip it. Be cautious not to touch or turn the chicken too much.

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.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.