Chicken-fried steak

History

The precise origins of chicken-fried steak are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century who brought Wiener schnitzel recipes. Lamesa, Texas, claims to be the birthplace and hosts an annual celebration. Mary Randolph's 1838 cookbook The Virginia Housewife includes a recipe for veal cutlets similar to the dish. The term "chicken-fried steak" first appeared in a 1914 Colorado Springs Gazette advertisement. The dish became part of Oklahoma's official state meal in 1988.

Preparation

Chicken-fried steak is made from a thin cut of beefsteak, typically less expensive cuts such as cube steak, chuck, round steak, or flank steak, tenderized by pounding, cubing, or forking. The meat is immersed in egg batter or buttermilk, then dredged in flour seasoned with salt, pepper, and other seasonings. It is usually deep-fried in shortening, though butter, lard, or vegetable oil may be used. To prevent breading from separating, the meat can be dredged in flour, then egg or buttermilk, then flour again, and rested for half an hour before cooking.

It is typically served for lunch or dinner topped with cream gravy, alongside mashed potatoes, vegetables, and biscuits or Texas toast. In the Midwest, it is also served for breakfast with toast and hash browns. The steak may be served on a hamburger bun as a sandwich, cubed in a baked potato, or cut into strips as "finger steaks" or "steak fingers," a popular dish in Idaho.

Variants

In Texas and neighboring states, chicken-fried steak is commonly deep-fried or pan-fried in a generous layer of oil and served with peppered milk gravy. The pan-fried variation is sometimes called country-fried steak. While some recipes use traditional peppered milk gravy with country-fried steak, a distinctive version features a brown, beef stock-based gravy with onions, which is the main distinguishing factor between the two dishes in regions where both are served.