Ever stared at a menu wondering why on earth something would be called “chicken fried chicken”? Seems kinda redundant right? I mean. we’re already frying chicken so why the extra “chicken fried” part? Trust me. I’ve been there too!
Today, I’m gonna break down this confusing culinary term that makes perfect sense once you understand its origins. Whether you’re a foodie curious about Southern cuisine or just someone who wants to sound smart at your next dinner party, this article will help you understand what chicken fried chicken really means and why it’s different from regular fried chicken.
The Seemingly Redundant Name Explained
Let’s get straight to the point – chicken fried chicken isn’t just a case of someone stuttering on a menu description! The term “chicken fried” actually refers to a specific cooking method, not the meat itself.
The name comes from the preparation technique that’s identical to how chicken fried steak is made. And what’s chicken fried steak? It’s a dish where beef steak is prepared in the same manner as traditional fried chicken – breaded and pan-fried to crispy perfection.
So basically:
- Chicken fried steak = beef steak cooked like fried chicken
- Chicken fried chicken = chicken cooked like chicken fried steak (which was cooked like fried chicken!)
I know, it’s like a culinary inception! But once you understand the pattern, it makes perfect sense.
Chicken Fried Chicken vs. Regular Fried Chicken
You might still be wondering – what’s the actual difference between chicken fried chicken and regular fried chicken? They’re not the same thing, despite both involving chicken that’s been fried.
Here’s a breakdown of the key differences:
| Feature | Chicken Fried Chicken | Regular Fried Chicken |
|---|---|---|
| Chicken cut | Boneless, skinless chicken breasts or cutlets | Bone-in, skin-on chicken pieces |
| Breading | Simple seasoned flour dredge | Often uses wet, buttermilk-based batter |
| Frying method | Pan-fried in a skillet with thin layer of oil | Deep-fried, completely submerged in oil |
| Serving style | Usually topped with creamy gravy | Typically served on its own |
| Texture | Thin, crispy coating | Thicker, crunchier crust |
The biggest giveaway is probably the gravy! If you’re served fried chicken with a blanket of creamy white gravy, you’re definitely eating chicken fried chicken, not regular fried chicken.
The History and Origins
Like many great American dishes, chicken fried chicken has interesting origins that trace back to European influences.
German and Austrian Roots
The technique for chicken fried chicken (and its beef counterpart) likely came from German and Austrian immigrants who brought their schnitzel-making techniques to America, particularly to the Southern states and Texas.
Wiener schnitzel – a thin, tenderized cutlet of veal that’s breaded and pan-fried – served as the template for what would eventually become chicken fried steak and, later, chicken fried chicken. As these European immigrants settled in America, they adapted their cooking methods to locally available ingredients.
From Steak to Chicken
Chicken fried steak came first, as settlers in Texas adapted the schnitzel technique to tougher cuts of beef. The method of pounding, breading and pan-frying helped tenderize these cheaper cuts.
Later on, as chicken became more widely available and affordable, cooks began applying the same technique to chicken breasts. And thus, chicken fried chicken was born – bringing the cooking method full circle back to poultry!
How Chicken Fried Chicken Is Made
The beauty of chicken fried chicken lies in its relatively simple preparation. Here’s the basic process:
-
Preparing the chicken: Boneless, skinless chicken breasts are pounded to an even thickness (about 1/4 inch) to ensure even cooking and tenderness.
-
The dredging process: The chicken is typically dredged in seasoned flour, then dipped in a liquid mixture (usually buttermilk or egg wash), and then dredged in flour again. This double-dredging creates that signature crispy coating.
-
Pan-frying: Unlike regular fried chicken which is deep-fried, chicken fried chicken is pan-fried in a skillet with just enough oil to come partially up the sides of the meat.
-
The cream gravy: While not mandatory, chicken fried chicken is often served with a creamy white gravy made from the pan drippings, flour, and milk or cream.
The process results in a dish with a golden-brown crispy coating and tender, juicy meat inside – the perfect combination of textures that makes it so satisfying to eat!
Tips for Making Perfect Chicken Fried Chicken at Home
Wanna try making this Southern classic in your own kitchen? Here are some tips to help you nail it:
-
Pound the chicken evenly: Uneven thickness means uneven cooking. Use a meat mallet to get consistent thickness.
-
Season your flour well: Don’t be shy with the spices! Salt, pepper, garlic powder, paprika, and sometimes a bit of cayenne make for a flavorful coating.
-
Let the breaded chicken rest: After breading, let the chicken sit for about 10 minutes to help the coating adhere better during frying.
-
Maintain oil temperature: Use a cooking thermometer to keep your oil around 350°F (175°C). Too hot and the coating burns before the chicken cooks; too cool and it gets greasy.
-
Don’t overcrowd the pan: Fry in batches if needed. Crowding lowers the oil temperature and results in soggy chicken.
-
Keep it warm properly: To maintain crispiness while finishing the rest, place fried pieces on a wire rack over a baking sheet in a 200°F oven.
-
Master the gravy: A good gravy can elevate your chicken fried chicken. Start with 2-3 tablespoons of the frying oil, add equal parts flour, cook for a minute, then slowly whisk in milk until smooth.
Frequently Asked Questions About Chicken Fried Chicken
Still have some questions? Here are answers to some common queries about this dish:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more flavorful and moist than breasts. Just make sure to debone them and trim excess fat before pounding to an even thickness.
What oil is best for chicken fried chicken?
Neutral oils with high smoke points work best – canola oil, vegetable oil, or peanut oil are ideal choices. Traditionalists might use lard for extra flavor.
How do I keep the breading from falling off?
Make sure your chicken is dry before starting the dredging process. Press the flour firmly onto the chicken and let it rest for a few minutes before frying to help the coating adhere better.
Is chicken fried chicken gluten-free?
Traditional chicken fried chicken is not gluten-free due to the wheat flour coating. However, you can make a gluten-free version using rice flour, tapioca flour, or a gluten-free flour blend.
Can I make chicken fried chicken in an air fryer?
Yes! While not traditional, you can adapt the recipe for an air fryer. Coat the chicken as usual, spray with cooking oil, and air fry at 375°F for 12-15 minutes, flipping halfway through.
What sides pair well with chicken fried chicken?
Classic Southern sides like mashed potatoes, green beans, coleslaw, corn on the cob, and biscuits complement chicken fried chicken perfectly. The mashed potatoes especially work well with the gravy!
Cultural Significance
Chicken fried chicken isn’t just food – it’s part of Southern cultural identity. Like many comfort foods, it represents home cooking, family gatherings, and regional pride.
You’ll find this dish throughout the Southern United States, particularly in Texas, Oklahoma, Arkansas, and other states where Southern cuisine reigns supreme. It’s a staple on diner menus and in home kitchens, often passed down through generations with each family having their own slight variation on the recipe.
While not exactly health food, chicken fried chicken represents the hearty, satisfying nature of Southern cooking – where flavor and comfort take precedence over calorie counting!
The Bottom Line
So there you have it – chicken fried chicken is called that because it’s chicken prepared in the style of chicken fried steak, which itself is steak prepared in the style of fried chicken. The name might seem redundant at first glance, but it actually tells you exactly how the dish is prepared.
Next time you see it on a menu, you’ll not only know exactly what to expect but also the interesting culinary history behind this beloved Southern comfort food. And if you decide to make it at home, remember that the best chicken fried chicken balances a crispy, well-seasoned exterior with juicy, tender meat inside – all topped with creamy gravy for the ultimate comfort food experience.
Have you tried making chicken fried chicken at home? What’s your favorite side dish to serve with it? Drop me a comment below – I’d love to hear about your experiences with this classic Southern dish!
Preparation and Cooking Methods
Chicken fried steak starts with tenderizing the meat. You can use tenderized cube steak, chuck, or round steak. This makes the steak soft and full of flavor.
To cook chicken fried steak, you must follow the breading steps carefully. First, the meat is coated in seasoned flour. Then, it’s dipped in egg or buttermilk. Lastly, it’s covered in flour again for a crispy crust. This step is key to making chicken fried steak different from country fried steak.
The steak is then fried in oil. Pan-frying is a favorite method. It makes the outside golden and crispy while keeping the inside tender. Deep frying also adds to the crunchiness.
Gravy is a big part of chicken fried steak. White, cream-based sauces are common. These are often milk-based pepper gravies, unlike the brown gravies used in country fried steak. The choice of gravy can start lively debates.
Choosing the right frying method and gravy can change the dish’s taste and complexity. This makes each chicken fried steak unique and true to southern cooking.
History and Origin of Chicken Fried Steak
The chicken fried steak’s origins are a topic of debate. Early recipes and mentions show different views. German and Austrian immigrants brought their dishes, like Wiener schnitzel, to the US in the 19th century. They used veal, but in Texas, they found plenty of beef, starting the chicken fried steak journey.
In Texas, this dish found its home. The first mention of “chicken fried steak” was in 1914, in the Oxford English Dictionary. Texas celebrates it so much that it named October 26th Chicken Fried Steak Day.
**German Influence on American Cuisine:
- Introduction of traditional dishes by German and Austrian immigrants
- Adaptation of Wiener schnitzel using locally sourced beef
These early recipes show how German traditions mixed with American tastes. This blend is seen in Texas, where cattle ranching was common. So, the story of chicken fried steak is about cultural fusion and adaptation.