Chicken Fried Steak
Chicken fried steak served with eggs and a side.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Chicken Fried Steak's origins are debated, but it's generally believed to be a Southern or Midwestern adaptation of the German Wiener Schnitzel brought by European immigrants in the 19th century. The technique of breading and frying tenderized meat was already established, and the availability of beef in America led to the use of steak instead of veal.
Chicken Fried Steak is deeply rooted in American comfort food culture, particularly in the South and Midwest. It represents a hearty, satisfying meal often associated with family gatherings, diners, and home-style cooking.
Comfort Food Staple
Chicken Fried Steak is considered quintessential comfort food, often evoking feelings of nostalgia and home cooking.
Diner Culture
It's a staple on diner menus across the United States, representing classic American cuisine.
Regional Variations
Regional variations exist, with some areas favoring cream gravy and others preferring brown gravy.
Sunday Supper
Often served as a centerpiece for Sunday suppers, bringing families together over a shared meal.
Chicken Fried Steak offers a comforting and rich flavor profile, dominated by savory and creamy notes.
The steak itself contributes a beefy, umami flavor, which is enhanced by the seasoned breading. The breading provides a crispy texture and a slightly salty, peppery taste. The creamy gravy, typically made with milk or cream, butter, and flour, adds a rich and decadent element. Black pepper is a key ingredient in the gravy, adding a sharp, spicy counterpoint to the richness.
Tenderizing the Steak
Pounding the steak to an even thickness helps tenderize it and ensures even cooking.
Double Dredging
Double dredging the steak in the flour mixture creates a thicker, crispier crust.
Hot Oil is Key
Ensure the oil is hot enough (around 350°F) before adding the steak to achieve a golden-brown, crispy exterior.
Don't overcrowd the pan
Fry the steaks in batches to maintain the oil temperature and prevent them from steaming instead of frying.
Rest the Steak
After frying, let the steak rest on a wire rack to allow excess oil to drain off and prevent the crust from becoming soggy.
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