Like most regional culinary dishes, the exact origin of Chicken Fried Steak is hard to pin down. Several places would love to take credit for being its birthplace — a community in Texas even hosts an annual celebration in honor of the dish, and similar recipes have been found in archives dating back to the early part of the 19th century. Chicken Fried Steak is often thought to have originated in the American South. It also has a striking resemblance to schnitzel, a popular German dish.
No one can be blamed for wanting to claim ownership of such a delicious dish. No matter where Chicken Fried Steak came from, everyone can agree on one thing: it’s some of the best traditional down-home cooking there is.
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.
Due to the lack of veal and pork in Texas at the time, the immigrants adapted their recipes to use more readily available beef. This substitution resulted in the dish we now know as chicken fried steak, which came to prominence across the Southern states. The name derives from the frying method reminiscent of fried chicken rather than the actual meat ingredients.
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
You usually use cube steak for chicken fried steaks because that’s what people have always done. Cube steak is made from top round or top sirloin beef that has been pounded or skewered to make it more tender. This process breaks down the tough muscle fibers in the meat, which makes cube steak softer and easier to cook so that it stays juicy while being crispy.
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 for the traditional chicken fried steak experience, cube steak is considered the ideal cut of meat.
Other Suitable Beef Cuts
While cubed steak may be the tried and true choice, other cuts of beef can also make delicious chicken fried steaks. The keys are choosing relatively lean, affordable cuts and tenderizing thoroughly before breading and frying.
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 is important to remember that even these other cuts should be pounded thin with a meat mallet or tenderizer before they are breaded. So, they get the right amount of tenderness under the crispy skin. Don’t skip this crucial step!.
Why Tenderizing is Vital
No matter which cut is used, proper tenderizing is essential for chicken fried steak success. The goal is a thin, tender piece of steak that can fry up crispy outside while remaining moist and fork-tender inside. Tougher cuts from the round or chuck need mechanical tenderizing to reach this ideal texture.
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
For delicious chicken fried steak, the next important step is to fry the steak after it has been properly softened and breaded. Keeping the oil at the right temperature is important for getting that golden, crispy outside while keeping the inside 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.
If you know how to cut, prepare, and fry chicken fried steak the right way, you can enjoy delicious crispy beefy comfort food whenever you want it!
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?
Chicken Fried Steak gets its name from the breading used on the outside of the steak before it’s fried in the same manner as traditional fried chicken — but instead of chicken, a tenderized piece of beef steak is used instead. 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 the steak is dredged in the seasoning mixture, it is immersed in an egg batter that sometimes includes buttermilk, while some prefer to use regular milk. 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.