What Cut of Meat is Best for Chicken Fried Steak?

Chicken fried steak is a beloved Southern comfort food consisting of a tenderized beef steak dredged in flour, dipped in egg, coated in breadcrumbs, and fried to crispy, golden perfection. But with so many cuts of beef to choose from, what is the best cut of meat for chicken fried steak?

As a chef who loves chicken fried steak, I’ve tried making this dish with different cuts of meat over the years. What is the best cut of meat for chicken fried steak? I’ve learned this through trial and error in my own kitchen and from pro tips.

In this article I’ll share my experiences and expertise to breakdown the best beef cuts for chicken fried steak, the importance of tenderizing and how to fry up the perfect crunchy coating. Let’s get cooking!

The Traditional Cut: Cubed Steak

For chicken fried steak, cubed steak has been the cut of choice for a long time. Beef from the top round or top sirloin is used to make cubed steak. The meat has been mechanically tenderized by pounding it to broken down tough muscle fibers. This makes cubed steak cheap, but still tender enough to make a tasty, juicy chicken fried steak. You can easily find cubed steak that has already been tenderized at most grocery stores, making it a convenient choice.

Grady Spears, a famous Texas chef and cookbook author who writes about cowboy food, says that cubed steak is the best way to start making real chicken fried steak. The process of tenderizing the meat makes it easy for the flour to stick to it and make it crispy.

Other Great Cut Options

Even though cubed steak is the traditional choice, you can make chicken fried steak with other cuts of beef as well. The key is to pick lean cuts that aren’t too expensive and make sure the meat is properly tenderized before breading it.

Some other excellent cuts include

• Top round steak
• Bottom round steak
• Round tip steak
• Top sirloin steak
• Chuck shoulder steak

These cuts come from the cow’s hindquarters and chuck. They have robust beefy flavor but can be quite tough if cooked directly. Tenderizing transforms them into prime candidates for the perfect chicken fried steak.

Why Tenderizing is Essential

To achieve the ideal chicken fried steak, you need a thin, tender cut of steak that can fry up crispy browned on the outside while remaining moist and fork-tender inside. Tougher cuts like round and chuck require mechanical tenderizing by cubing, pounding, or needling to reach this desired tenderness.

Tenderizing techniques like pounding, needling, and cubing work by:

• Breaking down tough collagen and connective tissue
• Severing muscle fiber bonds to make the meat more tender
• Allowing seasonings to better penetrate the meat
• Promoting even cooking by equalizing thickness

Don’t skip this step thinking it will save time. Without proper tenderizing first, the chicken fried steak will likely be chewy and tough no matter how well you fry the coating.

Manual Tenderizing Methods

If starting with a whole round or chuck steak, you’ll need to tenderize it yourself before breading. This can be easily done with a meat mallet, sharp knife, or heavy pan.

To manually tenderize, try these simple techniques:

• Use a meat mallet or pan to pound the steak to 1⁄4-1⁄2 inch thickness. Cover with plastic wrap to contain splatter.
• Slice the steak across the grain into thin 1⁄4 inch strips. Cutting against the grain helps sever muscle fibers.
• Make shallow crisscross cuts across both sides using a sharp knife, being careful not to cut all the way through.
• Use a fork to pierce the steak repeatedly over both sides, focusing on dense areas.
• Allow time to tenderize before marinating and breading so seasonings can penetrate.

Frying Tips for Maximum Crispness

The key to achieving crispy, mouthwatering chicken fried steak is maintaining an even oil temperature when pan frying. Follow these helpful tips:

• Use a heavy pan like cast iron to maintain consistent heat.
• Fill pan with at least 1⁄4 inch depth peanut or vegetable oil. More oil = better results.
• Heat oil to 350°F before frying. Use a thermometer to monitor temperature.
• Work in batches to prevent overcrowding and cooling the oil.
• Allow oil to reheat between batches.
• Fry 2-3 minutes per side until coating is crispy and golden brown.
• Drain on paper towel-lined plate before serving hot.

With the right cut, proper tenderizing, and good frying technique, you’ll enjoy fork-tender chicken fried steak with a deliciously crispy, crunchy coating. The savory, beefy filling will have you going back for seconds!

Is Cubed Steak the Same as Chicken Fried Steak?

While cubed steak is commonly used for chicken fried steak, it is not quite the same thing. Chicken fried steak refers to the finished dish, while cubed steak is simply a cut of pre-tenderized beef that works well in the recipe. You can also make chicken fried steak using other cuts like round steak tenderized at home. The end result may taste slightly different depending on the cut, but will still be deliciously crunchy and satisfying when cooked up “chicken fried” style.

What Type of Meat is Best for Chicken Fried Steak?

The ideal meat for chicken fried steak is a tender yet flavorful cut that takes well to tenderizing. Cubed steak is the traditional choice, but round steak, top sirloin, and chuck shoulder steak also work very well when pounded thin before breading and frying. The tenderizing step is vital to transform these affordable cuts into fork-tender chicken fried perfection.

Does Chicken Fried Steak Have Chicken in It?

Despite the name, chicken fried steak is made entirely from beef. It’s called “chicken fried” because the steak is breaded and fried similar to the way fried chicken is prepared. The coating soaks up seasoned flour then gets crispy and golden brown when fried. But the interior contains 100% beef and no chicken whatsoever.

With the right techniques, chicken fried steak can be made from a variety of beef cuts. For convenience, go with cubed steak. Or transform a tougher but flavorful cut like round or chuck steak into succulent chicken fried perfection with proper tenderizing. Pound the meat thin, soak up spice-infused flour, then fry to golden crispy happiness. I hope these tips help you make the ideal chicken fried steak at home. Now grab the cream gravy and dig in!