The BIGFOOT Chicken Fried Steak & Eggs
A massive portion of their famous Chicken Fried Steak served with eggs and your choice of sides. It's a signature dish.
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, a Southern comfort food staple, traces its origins back to German and Austrian immigrants who brought the concept of Wiener Schnitzel (breaded veal cutlet) to Texas in the 19th century. Over time, cooks adapted the recipe, substituting readily available beef for veal and utilizing Southern-style breading and pan-frying techniques.
Chicken fried steak is deeply ingrained in Southern and Midwestern American cuisine, representing a celebration of hearty, home-style cooking. It's often associated with family meals, diner culture, and comfort food traditions.
Diner Staple
Chicken fried steak is a ubiquitous menu item in diners and casual restaurants across the South and Midwest, often served as a breakfast, lunch, or dinner option.
Family Gatherings
It's frequently prepared and enjoyed during family gatherings and special occasions, reflecting a sense of tradition and shared meals.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some cooks may add different spices to the breading or gravy, or serve it with unique side dishes.
The BIGFOOT Chicken Fried Steak & Eggs is a hearty and savory dish, delivering a combination of rich, comforting flavors. Expect a crispy, peppery crust, tender beef, creamy gravy, and the satisfying richness of eggs.
The dish typically features a tenderized beef steak (usually round steak), dredged in seasoned flour and pan-fried until golden brown and crispy. The coating often includes salt, pepper, and sometimes paprika or garlic powder for added flavor. The steak is then topped with a creamy white gravy, traditionally made with pan drippings, flour, and milk or cream, and seasoned with black pepper. Eggs, cooked to the customer's preference (sunny-side up, over easy, scrambled), add richness and complement the savory flavors. Sides such as hash browns, grits, or toast further contribute to the overall experience.
Tenderizing the Steak
Thoroughly tenderizing the steak is crucial for a tender and palatable result. Use a meat mallet to pound the steak to an even thickness.
Perfect Breading
Double-dredging the steak in flour ensures a thick, crispy coating. Be sure to season the flour generously with salt, pepper, and other desired spices.
Gravy Consistency
Monitor the gravy consistency carefully. Add milk or cream gradually to achieve the desired thickness. Avoid lumps by whisking constantly while cooking.
Hot Oil is Key
Ensure the oil is hot before adding the steak to ensure a crispy crust and avoid a soggy product.
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