Have you ever wondered why some chicken fried steaks are melt-in-your-mouth tender while others are tough as shoe leather? Well, I’m about to spill the beans on the secret behind this classic Southern comfort food! The cut of meat you choose is probably THE most important decision you’ll make when crafting this crispy, gravy-smothered delight.
The Best Cuts for Chicken Fried Steak
Let’s cut to the chase (pun totally intended). There isn’t just ONE perfect cut for chicken fried steak, but there are definitely some top contenders
Top Sirloin: The Expert’s Choice
According to chef Bob Bennett from Zingerman’s Roadhouse in Ann Arbor Michigan top sirloin is the winner. He explains why “It is somewhat lean with just enough fat to keep it together when it gets pounded out.”
This makes total sense! Top sirloin comes from the rear sirloin section of the cow – an area that doesn’t get worked too hard, resulting in meat that’s already relatively tender. It’s also naturally flavorful, which gives your chicken fried steak a great base flavor before all that yummy breading and gravy gets involved.
Rump Roast: A Solid Alternative
Recipe developer Keith Kamikawa recommends rump roast as his top choice. This cut comes from the cow’s hindquarters and is dense with muscle making it lean and really flavorful.
Traditionally, rump roast is used in slow-cooked dishes like pot roast, but when it’s sliced thin and properly tenderized for chicken fried steak, it transforms into something magical.
Other Good Options
The beauty of chicken fried steak is its versatility. According to multiple sources, these cuts also work well:
- Cube steak: Pre-tenderized meat (often made from top sirloin or round steak)
- Chuck: More affordable with good flavor
- Round steak: Economical and widely available
- Flank steak: Works in a pinch if you have it on hand
As Kamikawa puts it: “If you have flank steak on hand, use it. Got a big T-bone? Cut it down to size and use that.” Flexibility is the name of the game!
The Tenderizing Secret
Here’s where the rubber meets the road (or rather, where the mallet meets the meat). No matter which cut you choose, tenderizing is absolutely critical for chicken fried steak success.
The meat needs to be pounded until it’s thin – about 1/3 inch thick according to Kamikawa’s recipe. This process:
- Breaks down tough muscle fibers
- Creates that characteristic “cubed” appearance with little indentations
- Ensures the meat cooks quickly and evenly
- Helps the meat stay tender despite the high heat of frying
Many grocery stores sell pre-tenderized “cube steak,” which saves you the arm workout. But if you’re starting with a whole cut, grab your meat mallet (like the Kitexpert one that’s under $10 on Amazon) and get to pounding!
Budget-Friendly Beauty
One of the things I absolutely LOVE about chicken fried steak is that it was developed to make less expensive cuts of meat taste amazing. The whole concept is about transformation – taking something humble and turning it into something extraordinary.
Wikipedia notes that chicken fried steak typically uses “the less expensive, less desirable” cuts of beef. This ain’t no filet mignon dinner! It’s unpretentious comfort food at its finest.
The Cooking Process: Don’t Overcook!
Chef Bennett offers an important warning about cooking chicken fried steak: “It cooks faster than you think!”
He advises cooks to pay close attention and pull the steak as soon as the breading starts to get color. Nobody wants an overcooked, tough chicken fried steak!
Regional Variations Worth Noting
Did you know there’s actually a difference between “chicken fried steak” and “country fried steak”? According to Wikipedia:
- Chicken fried steak is typically deep-fried and served with cream gravy
- Country fried steak is usually pan-fried in a skillet and served with brown gravy
Though the terms are often used interchangeably, these subtle differences exist in some regions.
Making the Perfect Chicken Fried Steak: Step by Step
Now that we know the best cuts, let’s break down the process:
- Select your cut – Top sirloin or rump roast are great choices
- Portion appropriately – Aim for 4-5 ounce steaks
- Tenderize thoroughly – Pound until no more than 1/3 inch thick
- Season and bread properly – Use the traditional flour-egg-flour method
- Fry at the right temperature – Hot enough to crisp quickly without burning
- Watch carefully – Remember Bennett’s advice about quick cooking
- Smother with perfect gravy – The finishing touch!
A Little History on the Side
Chicken fried steak has fascinating origins! While its exact beginnings are debated, many sources attribute its development to German and Austrian immigrants to Texas in the 19th century. These settlers brought recipes for Wiener schnitzel from Europe, which evolved into what we now know as chicken fried steak.
Lamesa, Texas, even claims to be the official birthplace of chicken fried steak and hosts an annual celebration to honor this claim!
In 1988, chicken fried steak was officially added to Oklahoma’s state meal. Yep, that’s right – it’s so beloved that it’s part of an official state meal!
Why It’s Called “Chicken Fried” When There’s No Chicken
People often wonder about the name. It’s simple! The dish is called “chicken fried” steak because it’s prepared with the same breading and frying technique used for fried chicken. The name describes the cooking method, not the meat itself.
Final Thoughts: It’s All About Technique
While we’ve focused on the best cuts of meat for chicken fried steak, I gotta be honest – technique matters just as much as your meat choice. Even the perfect cut can be ruined with improper preparation.
The full process involves:
- Proper tenderizing
- Seasoned flour coating
- Proper frying temperature
- Perfect timing
- And let’s not forget that luscious gravy!
So whether you go with top sirloin, rump roast, or cube steak, remember that the way you handle it makes all the difference.
Now I’m hungry! Think I’ll go pound some sirloin and whip up some chicken fried steak for dinner tonight. There’s nothing quite like that crispy coating and creamy gravy to make any day better!
Why You’ll Love This Recipe
Southern-style favorite – Tender steaks, crispy, salty breading, and a serving of creamy gravy, this meal is classic, comforting, and totally satisfying.
Delicious and filling – Well-seasoned without being too salty, this is the ultimate chicken fried steak. It’s flavorful and rich and fills you up.
Serve it your way – It’s a satisfying dinner with garlic mashed potatoes and a side of easy sourdough dinner rolls, or as a gourmet sandwich when layered between fluffy sourdough biscuits.
Cube steak – You can use another cut of meat, but it should be tenderized for the classic texture.
A full ingredient list with exact amounts can be found in the recipe card below.
Large cast-iron skillet
How to Make Chicken Fried Steak
Step 1: In a large mixing bowl, whisk the buttermilk, eggs, and hot sauce until combined. Place the cube steak into the bowl, submerging in the mixture. Let this marinate for 15 minutes.
Step 2: Mix the flour, baking powder, salt, garlic powder, and paprika in a large, shallow dish.
Step 3: Remove the steaks one at a time from the egg mixture, allowing any excess to drip off, and dredge each piece of meat in the flour mixture until completely coated. Give it a press into the flour to coat it really well. Repeat with each of the remaining steaks and set them to the side.
Step 4: Add enough oil to a heavy-bottomed cast iron pan to coat the bottom thoroughly and heat to 350 degrees Fahrenheit over medium heat. Once the oil has come to temperature, fry each coated steak for 4 – 5 minutes per side or until all sides of the steak are golden brown. Add more oil when needed to keep the steaks from sticking or burning.
Step 5: Place the finished steaks onto a wire rack or a paper towel-lined plate to allow the excess oil to drip off. Then place the cooked steaks onto a baking sheet in a 200-degree oven to stay warm while you prepare the gravy.
Step 6: To make the gravy, heat a large skillet over medium heat and add the butter. Once the butter is melted, add the flour and cook for about 1 – 2 minutes, whisking constantly. You want the roux to look like a golden-brown paste for the best flavor.
Step 7: Slowly whisk in the beef broth, followed by the heavy cream. Whisking frequently, cook for about 3 – 5 minutes or until the gravy has thickened. Add pepper and salt to taste.
Step 8: Serve the chicken fried steak with a generous spoonful of gravy over the top. Garnish with more freshly cracked black pepper if desired.
- If using a cut of meat other than cube steak, tenderize with a meat mallet before marinating.
- Keep plenty of oil in your pan so the steaks don’t stick and lose their coating.
- When making the gravy, you can also use the same cast iron pan to take advantage of the extra flavor from the pan drippings. Just add the flour to the leftover oil in the bottom of the pan (add butter if there isn’t much oil left) and whisk, cook for a couple of minutes, then add the broth and heavy cream. Whisk until the gravy thickens, then remove from heat.
- Store leftover steak in an airtight container in the refrigerator for a few days. Reheat in the oven for best results.
The name comes from the process of frying a cut of steak as one would fry chicken: dredging in a seasoned flour mixture and frying until golden perfection.
Cube steak, which is a round steak that has already been tenderized. Other cuts of meat can be used, but you’d want to tenderize them first, including round steak, flank steak, skirt steak, or even sirloin tip.
I start with dredging the meat in the buttermilk mixture, then fully coating it with the flour mixture with some firm pressing. Gently place the steak in the hot oil and flip it only once. If it sticks to the bottom, gently work it away to flip.
Cube steak used to be cheap, but today it’s not priced much lower than other cuts of meat. However, it still makes a great chicken fried steak.
Cooking the flour and butter into a golden, thickened roux deepens the flavor of a gravy tremendously. Add salt and pepper to taste.
What Kind Of Meat Is In Chicken Fried Steak? – Southern Culture Collective
FAQ
What cut is chicken fried steak?
Chicken fried steak is made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak. It was originally created to make a cheap cut of meat taste better. No matter which cut you use, you have to pound it thin with a meat mallet. What type of cut is country fried steak?
What kind of steak is used for chicken fried steak?
Cubed steak has long been the traditional cut of choice for classic chicken fried steak recipes. Cubed steak is made from top round or top sirloin beef that has been run through a mechanical tenderizer. This process pounds the meat to help break down tough muscle fibers
What is chicken fried steak?
Chicken fried steak is a Southern comfort food favorite, consisting of a tenderized beef steak that is dredged in flour, dipped in egg, coated in breadcrumbs, and fried until crispy and golden. But what cut of beef makes the best chicken fried steak?
What is the best cut of beef for chicken fried steak?
The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. This recipe, like most others you’ll find on the internet, calls for cube steak. You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make the best chicken-fried steak ever:
Can you make chicken fried steak with a cubed steak?
While cubed steak may be the tried and true cut you can also use other cuts of beef to make chicken fried steak. The keys are selecting relatively affordable lean cuts and tenderizing the meat thoroughly before breading. Some other good options include: These cuts come from the hindquarters and chuck of the cow.
Is chicken fried steak a cube steak?
To mitigate this, the steak being used is usually heavily tenderized. Our recipe for chicken fried steak suggests cube steak, which is a common specification, but isn’t a specific cut at all and is often made with top sirloin. It’s more about the process of preparing it.
What cut of meat is a chicken steak?
A chicken steak cut typically refers to either flattened chicken breasts cut horizontally into thinner pieces for faster cooking, or a blade steak (or “chicken steak”) from a cow, which is a cross-section of the top blade muscle. The beef blade steak is from the chuck section and is left with its connective tissue for a unique texture, resembling the same muscle as a flatiron steak but cut differently.
What is the best cut of meat for fried steak?
The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. This recipe, like most others you’ll find on the internet, calls for cube steak.
What’s the difference between chicken fried chicken and chicken-fried steak?