Chicken-fried steak, also known as country-fried steak, is a breaded cutlet dish consisting of a piece of beefsteak (most commonly tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern U.S. cuisine.
What kind of meat is used for chicken-fried steak?
Chicken-fried steak is traditionally made with cube steak, a cut of beef taken from the top or bottom round of the cow. Cube steak is a thin, tenderized cut that has been pounded with a meat tenderizer to help break down the tough muscle fibers. This makes it ideal for breading and frying into a chicken-fried steak.
Other cuts of beef that can be used include top sirloin, ribeye, or tenderized round steak. The key is that the meat must be thinly sliced and tenderized so it cooks up tender and not chewy after being fried. Thicker steaks don’t work as well because they take too long to cook through.
How is the meat prepared and tenderized?
There are two main ways the meat for chicken-fried steak is tenderized:
- Mechanical tenderizing: This involves using a tool with small blades or needles that pierce the meat fibers to break them down. Examples include Jaccard meat tenderizers or a mallet with spikes.
- Enzymatic tenderizing: The meat is coated with an enzyme solution containing papain or bromelain which helps breakdown the proteins. It is left to sit anywhere from 20 minutes up to overnight.
The tenderizing step helps make the meat more tender and easier to chew after frying. It also allows the seasoning and breading to penetrate for more flavor.
What is used to bread the meat?
Chicken-fried steak is coated in a breading made of seasoned flour before being fried. The typical breading recipe contains:
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Paprika
- Cayenne pepper
This creates a flavorful, salty, and spicy coating that also helps adhere the breading to the meat. Some recipes may also use ingredients like dried parsley, dried oregano, or onion powder.
The meat is dredged in a flour mixture, then dipped in a milk or egg wash, then dredged again in the flour to fully coat the steak. The egg wash helps the flour adhere and form a thick crust.
What type of oil is used for frying?
Chicken-fried steak is fried in oil to give it a crisp, golden brown, and delicious crust. The most common oils used include:
- Vegetable or canola oil – With a mild flavor and high smoke point, these are affordable and common neutral oils perfect for pan-frying.
- Peanut oil – Also has a high smoke point and neutral taste that lets the flavor of the steak shine.
- Shortening or lard – More traditional choices that give a crispy texture. Lard has the highest smoke point.
The key is to use an oil with a high smoke point above 375°F so the coating browns without the oil burning. The oil should be about 1/4 inch deep in the skillet to shallow fry the steaks.
What other ingredients are used in chicken-fried steak recipes?
While beef and a seasoned flour coating are the two core components, chicken-fried steak is often served with additional ingredients that complement and enhance the flavors:
- Gravy – A savory gravy made from the pan drippings is a classic accompaniment. Milk gravy with cracked black pepper is common.
- Cream gravy – Made by thickening pan drippings with a roux and adding cream or milk.
- Sausage gravy – Made with crumbled and browned sausage and thickened with a roux.
- Mashed potatoes – Soft, buttery potatoes are a perfect pairing.
- Creamed corn or greens – Traditional Southern side dishes.
- Biscuits – Flaky, hot biscuits sop up the delicious gravy.
The gravy is an essential component, adding moisture and soaking into the crisp coating. Chicken-fried steak is rarely served without a hearty country gravy.
How did chicken-fried steak get its name?
Despite containing no chicken, chicken-fried steak gets its unusual name from the method used to cook it. Pan-frying steak in oil results in a crispy, crunchy crust that resembles fried chicken. Beating boneless beef into thinner cuts for frying is akin to preparing chicken pieces for frying. The flour breading also mirrors fried chicken.
Other accounts suggest German and Austrian immigrants who settled in Texas brought recipes for wiener schnitzel (breaded and fried veal). Substituting cheaper beef for veal resulted in chicken-fried steak, since the cooking method was similar to fried chicken.
The term chicken-fried steak was common in the American South by the mid-1800s. Adding “chicken-fried” evoked the familiar flavor and texture of chicken-frying applied to steak.
What are some variations of chicken-fried steak?
Chicken-fried steak has spawned several delicious variations over the years:
- Country-fried steak – Some regions use this term interchangeably with chicken-fried steak.
- Chicken-fried chicken – Chicken breast pounded thin, breaded, and fried like steak.
- Calf fries – Bull or calf testicles breaded and fried in the same manner.
- Chicken fried pork chops – Boneless pork loin chops prepared chicken-fried style.
- Chicken-fried venison or elk – Wild game meats breaded and fried.
The cooking method works well with any thinly cut, tenderized meat. The “chicken-fried” concept can be applied to steaks, chops, chicken, or other proteins.
What are some tips for making the best chicken-fried steak?
Here are some helpful tips for perfect chicken-fried steak every time:
- Pound the steak evenly to 1⁄4-1⁄2 inch thickness.
- Use a thin, flavorful cube steak cut if possible.
- Allow enough time to tenderize with an enzyme if needed.
- Season the flour coating generously.
- Use a thick batter from dredging in flour twice.
- Fry in 1/4 inch oil heated to 350-375°F.
- Don’t crowd the pan – fry steaks in batches if needed.
- Fry steaks 2-3 minutes per side until golden brown.
- Drain fried steaks on a baking sheet lined with paper towels.
- Make a flavorful pan gravy from the drippings.
Proper thin slicing and tenderizing ensures a tender result after frying instead of chewy steaks. A thick, seasoned coating and hot oil will yield a crispy, crunchy exterior. Follow these steps for the best chicken-fried steak possible.
What are some recipe tweaks and substitutions?
Some ways to put a twist on traditional chicken-fried steak include:
- Use half cornstarch in the flour breading for extra crispness.
- Add spices like cayenne, paprika, garlic powder, or oregano to the flour.
- Use soda water or buttermilk instead of milk for the batter.
- Fry in olive oil or bacon grease instead of vegetable oil.
- Top with country ham gravy for a salty, smoky flavor.
- Replace plain white flour with self-rising flour.
- Use crushed corn flakes or panko breadcrumbs for the coating.
- Substitute boneless pork chops or chicken breasts for the cube steak.
Feel free to get creative with the breading, batter, spices, and protein used. The cooking method remains the same, while the flavors transform.
What are the benefits of chicken-fried steak?
Some health benefits and advantages of chicken-fried steak include:
- Provides lean protein – A typical 4-6 ounce serving offers 25-40g of protein from the beef.
- Lower fat than fried chicken – Less total fat and calories compared to fried chicken or quesadillas.
- Contains muscle-building amino acids – Has high levels of lysine, leucine, carnitine and iron.
- Rich in B-vitamins – The beef provides B12, niacin, zinc and B6.
- Good source of choline – An important nutrient for brain, liver and nerve health.
When prepared in a healthier way using leaner cuts of beef and minimal oil for frying, chicken-fried steak can be enjoyed as part of balanced diet.
What are the drawbacks of chicken-fried steak?
Some potential downsides and negatives to consider about chicken-fried steak include:
- High in sodium – The salt and seasonings in the breading add a lot of sodium.
- Contains cholesterol – The beef has high amounts of dietary cholesterol.
- Typically high in fat and calories – Most recipes have lots of oil and fat from frying.
- Risk of carcinogens – Frying at high heat promotes compounds linked to cancer.
- Low in vitamins and minerals – Minimal nutritional value besides protein.
Eating chicken-fried steak regularly, especially restaurant versions, means a high intake of fat, sodium, and cholesterol. Leaner homemade recipes are healthier.
Conclusion
Chicken-fried steak is a breaded, fried steak dish associated with Southern U.S. comfort food. It consists of a thin-pounded cube steak coated in spiced flour and pan-fried, usually served with gravy. While the name is misleading, it refers to the similarity in cooking technique to fried chicken. With origins dating back over a century, chicken-fried steak remains popular today, with many restaurants featuring their own versions. When prepared properly using lean cuts of beef and minimal frying, chicken-fried steak can be reasonably healthy and provide benefits like protein, B vitamins and choline. However, most recipes are high in sodium, cholesterol, and fat so moderation is key.