Like most regional culinary dishes, the exact origin of Chicken Fried Steak is hard to pin down. People in many places would love to say they invented the dish. One community in Texas even has an annual festival to honor it, and similar recipes from the early 1800s have been found in old records. Usually attributed as having gotten its start in the American South, Chicken Fried Steak also bears an uncanny resemblance to a staple of German cuisine known as schnitzel.
No one can be blamed for wanting to claim ownership of such a delicious dish. One thing everyone can agree on, however, is that no matter what the origins of Chicken Fried Steak, few things beat it when it comes to traditional down-home cooking.
Chicken fried steak is a beloved comfort food dish especially in the Southern United States. Despite its name and fried preparation method similar to fried chicken this savory dish actually contains no chicken. So what is the meat that gives chicken fried steak its characteristic flavor and hearty texture? Let’s unravel the origins and ingredients behind this crispy, crave-worthy specialty.
A Brief History of Chicken Fried Steak
While the exact origins are debated, chicken fried steak likely has roots tracing back to German and Austrian immigrants settling in Texas during the 19th century These European settlers brought with them traditional wiener schnitzel recipes of pounded, breaded, and fried veal or pork cutlets.
Because Texas didn’t have enough veal and pork at the time, the immigrants changed their recipes to use beef, which was easier to find. Since this change was made, the dish we now know as chicken fried steak became popular in the Southern states. The name comes from the way it is fried, which makes it taste like fried chicken, not from the meat itself.
Over time, seasonings and preparation techniques evolved, leading to diverse regional variations of chicken fried steak served throughout the American South and Midwest. Despite the different spins, one key component remains consistent in traditional chicken fried steak – the type of meat.
The Traditional Meat Cut: Cube Steak
The most common and traditional meat used in chicken fried steaks is cube steak. Cube steak consists of top round or top sirloin beef that has been mechanically tenderized by pounding or needling. This process breaks down the tough muscle fibers in the meat, making cube steak more tender and amenable to being cooked crispy yet juicy.
Raw cubed steak can be purchased pre-tenderized at most grocery stores, making it a convenient choice for home cooks. The cubed steak is seasoned, breaded with flour and breadcrumbs, then pan fried until golden brown on both sides, resulting in the perfect chicken fried steak.
Cube steak has long been favored for chicken fried steak recipes because:
- It starts affordable yet becomes very tender after pounding/cubing.
- The textured surface absorbs breading and seasoning well.
- Uniform thickness from cubing allows even cooking when fried.
- It yields a crispy exterior while maintaining a tender, non-chewy interior.
So cube steak is thought to be the best cut of meat for a traditional chicken fried steak.
Other Suitable Beef Cuts
There are other cuts of beef that can be used to make tasty chicken fried steaks besides cubed steak. The key is to pick cheap, relatively lean cuts and tenderize them well before breading and frying them.
Some other good options include:
- Top round steak
- Bottom round steak
- Round tip steak
- Top sirloin steak
- Chuck shoulder steak
These cuts come from the cow’s hindquarters or chuck region. They have decent flavor but can be quite tough if cooked directly. Manual tenderizing transforms them into excellent candidates for chicken fried perfection.
It’s important to note that even these alternative cuts should be pounded thin before breading, using a meat mallet or tenderizer. This helps them achieve the ideal tenderness beneath the crispy coating. Don’t skip this crucial step!
Why Tenderizing is Vital
No matter what cut is used, making sure the meat is tender is key to making a great chicken fried steak. The steak should be thin and tender, and the outside should get crispy while the inside stays moist and fork-tender. To get this perfect texture, tougher cuts from the round or chuck need to be mechanically tenderized.
Tenderizing techniques like pounding, slicing, cubing, or piercing the meat help:
- Break down tough collagen fibers
- Sever muscle fiber bonds to make the meat more tender
- Allow seasonings to better permeate and flavor the meat
- Promote even cooking by equalizing thickness
When making chicken fried steak at home, be sure to allot time for adequately tenderizing before soaking up any marinade and breading. This will reward you with the perfect tenderness within that fabulously crispy coating.
Frying for Maximum Crispness
Once the steak is properly tenderized and breaded, frying is the next vital step for mouthwatering chicken fried steak. Maintaining optimal oil temperature is key to achieving that crispy golden exterior while keeping the interior nice and juicy.
Follow these tips for frying success:
- Use a thick, heavy pan like cast iron to maintain even heat.
- Fill pan with at least 1/4 inch depth of high smoke point oil.
- Heat oil to 350°F and monitor temp with a thermometer.
- Fry in batches to prevent overcrowding.
- Allow oil to reheat fully between batches.
- Fry for 2-3 minutes per side until golden brown.
- Drain on paper towel-lined plate before serving.
With the right cut, preparation, and frying technique, you can enjoy extraordinary chicken fried steak any time that crispy, beefy comfort food craving strikes!
Frequently Asked Questions
What is the traditional meat cut used for chicken fried steak?
The traditional and most common meat cut is cube steak, which comes from the top round or top sirloin section of beef. Cube steak has already been mechanically tenderized by pounding.
Why is cube steak the ideal choice?
Cube steak is ideal because the tenderizing makes it affordable yet tender enough to yield a crispy, juicy chicken fried steak. The textured surface also absorbs breading and seasoning well.
What other beef cuts work for chicken fried steak?
Other suitable cuts include top round, bottom round, round tip, top sirloin, and chuck shoulder steak. They should be manually tenderized by pounding before breading.
Why is tenderizing important?
Proper tenderizing breaks down tough connective tissues and muscle fibers to yield a tender finished steak that can develop a crispy crust while remaining fork-tender inside when fried.
What is the best frying method?
Use a heavy pan with at least 1/4 inch hot oil (350°F), fry in batches without overcrowding, allow oil to reheat between batches, and fry 2-3 minutes per side until deep golden brown.
What Is Chicken Fried Steak?
The name “Chicken Fried Steak” comes from the breading that is put on the outside of the steak before it is fried in the same way that chicken is fried, but with beef steak instead of chicken. The breading is made of flour that has been seasoned with salt, pepper, and different other spices, depending on the cook’s personal taste and the traditions of the area. Many cooks have their own secret breading combination that they guard heavily. Before being dredged in the seasoning mix, the steak is put into an egg batter that may or may not have buttermilk in it. Some people like to use regular milk instead. The steak is then fried in a skillet with lard, shortening, or vegetable oil.
Chicken Fried Steak is typically served with a blanket of peppered white gravy. Although traditionally served as the main entree for the evening meal in Texas and other southern states, Chicken Fried Steak has gained popularity in the Midwest and other locations as a breakfast food served with a side of eggs, toast, and hash browns.
The History of Chicken Fried Steak
As mentioned previously, the origins of Chicken Fried Steak are highly debatable. It’s likely that the kitchens of Germany and Austria are the ancestral homes of Chicken Fried Steak and that the dish migrated to North America during the Great Migration from Northern Europe to the New World. Once arrived on fresh shores, the dish continued to evolve, taking regional twists and turns along the way. Significant differences exist even in Texas, with those on the western side of the state preferring a dry rub coating, while East Texas residents swear by double dipping the steak in a rich egg batter before dredging it through the mixture of flour and seasonings.
It’s also possible that, like many good things to eat, the dish originated in several different parts of the world without any cultural influence from elsewhere.