Chicken Fried Steak
Chicken Fried Steak:
is the classic example of an inexpensive regional folk food utilized by working-class folk and generally categorized as comfort food.
The precise origins of this dish is unclear, but many sources attribute its development to German and Austrian immigrants moving to beef-growing areas of western Louisiana, Texas, Oklahoma, and possibly further north into Kansas, who brought recipes for Wiener Schnitzel from Europe to the USA. Now I am still wondering why call it chicken fried steak and there is not one piece of chicken in this dish. So I did a litle research and found out that one of the earliest mentions of a similar food is a recipe for veal cutlets. By the late nineteenth century numerous cook books provided the recipe. At that time the delicacy was usually called pan-fried steak or country-fried steak, or some similar designation, and it was very similar to the fried pork cutlets so popular in the South, where the swine industry was much more important than beef production. Chicken-fried steak is almost identical to German schnitzel
The actual term “chicken fried steak” was probably developed in the 1930s. It is possible the name change for this recipe was due to the war with Germany.
- 2 eggs
- 2 cups of buttermilk or regular milk
- 1 tbsp black pepper
- 1 tbsp all seasoning salt
- 1/2 tbsp cayenne pepper
- cube steak (round steak tenderized) traditionally you use flour for variety use 1 1/2 cup flour
- 1 1/2 cup Panko. If you don’t have Panko use 3 cups flour
- 1 cup canola oil.
- Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
- To make the gravy pour all the gravy in a measuring cup and put back in the skillet 1/4 cup, then add 1/3 cup of the flour mix. Whisk the flour into the grease. Then add 1/2 cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.
*Arrisje’s Recipe Card. Click on the pic below, then save it to your hard drive and print as a 4×6 pic*