Are you one of those folks who gets confused when seeing “chicken fried steak” on a menu? Do you wonder if it’s chicken, steak, or some weird hybrid animal meat? You’re not alone! As someone who’s eaten my fair share of this Southern classic, I’m here to clear up the confusion once and for all.
The Big Reveal: It’s Not Chicken!
Let’s get this straight right off the bat – chicken fried steak contains NO chicken whatsoever!
The meat used in chicken fried steak is 100% beef. The “chicken” part of the name refers to the cooking method, not the ingredient. It’s called “chicken fried” because it’s prepared in the same way as traditional Southern fried chicken – breaded and deep-fried to golden perfection.
As David Meinert notes on his blog, “People who aren’t accustomed to Chicken Fried Steak mistakenly think of Chicken Fried Steak to be a fried chicken recipe. But this home-style favorite has nothing to do with chicken except in the way it’s cooked.”
So What Cut of Beef Is Actually Used?
Chicken fried steak typically uses economical, tougher cuts of beef that benefit from tenderizing. The most common cuts include:
- Cube steak (most popular choice)
- Chuck steak
- Round steak
- Flank steak (occasionally)
The meat is usually pounded thin with a meat mallet before cooking. This tenderizing process is crucial because it breaks down the tough muscle fibers in these less expensive cuts making them more palatable.
The Anatomy of a Perfect Chicken Fried Steak
Here’s what goes into making this Southern classic:
- The meat: Thinly pounded beef (usually cube steak)
- The coating: Typically an egg wash followed by seasoned flour
- The cooking method: Deep-fried or pan-fried
- The finishing touch: Topped with cream gravy (often a white pepper or sausage gravy)
According to the Wikipedia article, “Chicken-fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then immersed in egg batter or buttermilk, then dredged in flour to which salt, pepper, and often other seasonings have been added.”
Chicken Fried Steak vs. Country Fried Steak: Is There a Difference?
Many people use these terms interchangeably, which adds to the confusion. But there are some subtle differences:
| Feature | Chicken Fried Steak | Country Fried Steak |
|---|---|---|
| Cooking Method | Usually deep-fried | Typically pan-fried |
| Gravy | White cream gravy | Often brown gravy |
| Batter | Crispier coating | Sometimes slightly softer |
As Meinert points out, “Some restaurants call the dish ‘country fried steak’ to cut the confusion, which is pretty meaningless, and has instead added to the confusion making people wonder if there is some special difference between the two.”
The Fascinating History Behind the Name
The origins of chicken fried steak are somewhat murky, but most food historians agree it has European roots. The dish bears a striking resemblance to:
- German/Austrian Wiener schnitzel
- Italian cotoletta alla milanese
- Scottish collops
- Japanese tonkatsu
- Croatian Bečki Odrezak
Most historians believe German and Austrian immigrants who settled in Texas between 1844 and 1850 introduced the dish. They adapted their traditional Wiener schnitzel recipe by replacing veal with the readily available and cheap beef in Texas and Oklahoma.
But when did it actually get the name “chicken fried steak”? That’s less clear. According to the Oxford English Dictionary, the earliest mention of “chicken-fried steak” appears in a restaurant advertisement in the Colorado Springs Gazette on June 19, 1914.
There’s also a colorful but false Texas legend claiming that in 1911, a short-order cook named Jimmy Don Perkins accidentally created the dish by misinterpreting a waitress’s hastily scribbled order reading “chicken, fried steak.” But this story was actually made up by journalists Mike Cox and Larry BeSaw and has since become “Texas Truth” (which means it’s fake!).
Regional Pride in Chicken Fried Steak
This humble dish has gained such popularity that it’s become part of regional identity in parts of the American South:
- Oklahoma designated chicken fried steak as part of its official state meal in 1988
- Texas declared October 26 as “Texas Chicken Fried Steak Day” in 2011
- Lamesa, Texas claims to be the birthplace of chicken fried steak and hosts an annual celebration
According to the Texas Restaurant Association, an estimated 800,000 chicken fried steaks are served in Texas EVERY DAY! That’s some serious dedication to a dish.
How to Serve Chicken Fried Steak
This versatile dish appears on menus across America in different ways:
For Breakfast
- Served with eggs and hash browns
- As part of an omelet
- In a “Country Benedict” variation
For Lunch or Dinner
- With mashed potatoes and green beans
- On a hamburger bun as a sandwich
- Cubed and stuffed in a baked potato
As Finger Food
- Cut into strips as “finger steaks” or “steak fingers”
- Served in a basket with fries and cream gravy
Is It Ever Served Medium Rare?
Here’s something interesting – unlike regular steaks that are often served medium rare, chicken fried steak is typically cooked to at least medium-well. The recommended cooking temperature is around 375°F (191°C).
Vegetarian Options?
It might seem contradictory, but vegetarian versions of chicken fried steak do exist! Some restaurants (like Meinert’s) have created versions using plant-based meat alternatives like Impossible burger, topped with vegetarian white pepper gravy. So you can have a chicken fried steak that’s neither chicken NOR steak!
Why Has Chicken Fried Steak Endured?
I think chicken fried steak has remained popular for a few key reasons:
- Affordability: It transforms inexpensive cuts of meat into something delicious
- Versatility: Works for any meal of the day
- Comfort factor: The crispy coating and creamy gravy hit all the comfort food notes
- Regional identity: It’s become part of Southern cultural heritage
My Personal Take
As someone who’s tried chicken fried steak across different states, I’ve noticed that the best versions follow a simple formula – quality meat (even if it’s an inexpensive cut), proper tenderizing, well-seasoned coating, and made-from-scratch gravy. The rest is just details.
I personally prefer mine for breakfast with eggs over easy, so the yolk can mix with the gravy for an extra rich experience. But you do you!
Final Thoughts
So there you have it – chicken fried steak is beef (usually cube steak) that’s breaded and fried like chicken. Mystery solved! Next time you’re at a diner and see it on the menu, you can order with confidence, knowing exactly what you’re getting.
Or better yet, try making it at home! Just be prepared for a bit of a mess with the breading process, but trust me, the results are worth it.
Fun fact: Between just three restaurants – Huckleberry Square, The 5 Point Cafe, and the Mecca Cafe – they sell over 20,000 chicken fried steak breakfasts and dinners annually! That’s a whole lotta beef!
How To Make Chicken Fried Steak
If you were able to purchase a good quality cubed steak then there is nothing left to do but season with kosher salt, black pepper, and garlic powder, and proceed to the portion of this post on breading the steaks.
For everyone who was able to obtain top round or eye of round, cut the roast into steaks which will naturally be about 3-4 inches in diameter. I like to cut them to be about 3/4 of an inch thick.
If your beef came in waxed butcher paper that is an excellent wrap to use, or use pieces of plastic wrap or wax paper to line a cutting board, place the steak down and place another piece of plastic wrap or wax paper on top. (See the video for a demonstration.)
Using a meat mallet or a rolling pin, beat the steak until it spreads out and becomes thinner. I like my steaks to nearly double in size so that they are very thin. Repeat with the remaining steaks and transfer them to a baking sheet.
Finally, season the steaks with seasoning salt and black pepper.
Why is it Called Chicken Fried Steak?
If you take the standard recipe for fried chicken and substitute any tenderized steak cutlet–breading and frying the steak just like you would do with fried chicken, then you have made chicken fried steak. We usually serve it smothered in creamy white gravy. (My secret ingredient is in my gravy.)
Chicken fried steak gets its name because the ingredients and process are identical to making fried chicken–a slice of beef such as cube steak or tenderized round steak is used in place of the chicken, but the battering process (standard breading procedure), remains the same.
Chicken Fried Steak is the Best Southern Food
FAQ
What kind of meat is chicken-fried steak made of?
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States.
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.
Is KFC chicken-fried steak beef?
The country fried steak is actually beef and hand breaded!
What kind of meat does Cracker Barrel use for their country-fried steak?
Cubed Steak – This is a specific cut of beef, not steak that has been cut up (cubed) into smaller pieces. Typically top round or top sirloin, it’s flattened and tenderized with a meat mallet and is the most common choice for chicken-fried steak — or country fried steak at Cracker Barrel!