Chicken-fried steak is a classic Southern dish that consists of a breaded and fried cut of beef, traditionally served with gravy. There is an ongoing debate about whether traditional chicken-fried steak is served with white gravy or brown gravy. Both types of gravy pair well with the crispy fried steak, so it often comes down to regional or personal preferences.
The Origins of Chicken-Fried Steak
To understand the gravy debate, it helps to look at the origins of chicken-fried steak. This dish has its roots in German and Austrian wiener schnitzel. Immigrants from Central Europe brought schnitzel to Texas, where it was adapted using less expensive cuts of beef rather than veal. The dish became known as chicken-fried steak because it resembled fried chicken but used steak.
The earliest recipes for chicken-fried steak from the 19th century called for using cream gravy, a white or off-white gravy. The creamy gravy balances the crispy fried coating on the steak. However, as the dish spread throughout the Southern states, regional differences emerged. Areas like Texas and Oklahoma leaned towards a thicker, brown gravy made from the beef drippings.
Regional Differences in Chicken-Fried Steak Gravy
Today, the type of gravy served with chicken-fried steak depends largely on regional tastes:
- White gravy: More common in southern states like Mississippi, Alabama, Georgia, and South Carolina. The white pepper gravy has a creamy flavor.
- Brown gravy: More popular in western and midwestern states like Texas, Oklahoma, Missouri, and Nebraska. The brown gravy has a deeper, beefier taste.
However, restaurants across the South serve both types of gravy. The differences are not clear-cut and there arevariations within each state too. For example, eastern Texas tends towards white gravy while central and western Texas uses more brown gravy.
Regional Preferences for Chicken-Fried Steak Gravy
| States | Preference |
|---|---|
| Texas | Brown gravy |
| Oklahoma | Brown gravy |
| Missouri | Brown gravy |
| Arkansas | Mixed white and brown gravy |
| Louisiana | Mixed white and brown gravy |
| Mississippi | White gravy |
| Alabama | White gravy |
| Georgia | White gravy |
| South Carolina | White gravy |
As the table shows, Texas, Oklahoma, and Missouri lean heavily towards brown gravy for chicken-fried steak. Meanwhile, Mississippi, Alabama, Georgia, and South Carolina prefer white gravy. States like Arkansas and Louisiana use a mix of both white and brown gravy.
How Is White Gravy Made?
White pepper gravy starts with a simple roux made from butter and flour. Milk or cream is whisked in to thicken the gravy. Then seasonings like black pepper and garlic powder are added.
Traditional white gravy for chicken-fried steak uses these ingredients:
- Butter: Usually 3-4 tablespoons melted in the pan.
- Flour: About 3-4 tablespoons whisked into the butter to make the roux.
- Milk or cream: 2-3 cups added to the roux. The more cream, the richer the gravy.
- Stock or broth: For extra flavor, chicken or beef stock can replace some of the milk.
- Black pepper: The namesake seasoning for white pepper gravy.
- Garlic powder: A seasoning that enhances the gravy’s flavor.
- Salt: To taste, usually about 1 teaspoon.
The roux and milk are cooked together until the gravy thickens. Then the seasonings are added at the end. The gravy can be loose and spoonable or thick enough to coat the back of a spoon, depending on preference. More pepper gives the gravy a signature flavor and heat.
White Pepper Gravy Recipe
| Ingredient | Amount |
|---|---|
| Butter | 4 tablespoons |
| All-purpose flour | 4 tablespoons |
| Whole milk | 2 cups |
| Chicken broth | 1 cup |
| Black pepper | 1/2 tablespoon |
| Garlic powder | 1/2 tablespoon |
| Salt | 1 teaspoon |
- Melt butter in saucepan over medium heat.
- Whisk in flour to make a roux. Cook 2 minutes stirring constantly.
- Gradually whisk in milk and broth.
- Bring to a simmer and cook 5-10 minutes until gravy thickens.
- Season with black pepper, garlic powder, and salt.
How Is Brown Gravy Made?
Brown gravy starts with drippings from the fried steak. The meat drippings are cooked with flour to make a flavorful brown roux. Then milk or broth is added to make the gravy.
Typical ingredients for brown gravy are:
- Drippings: Beef drippings add a meaty flavor to the gravy.
- Flour: Whisked with the drippings to make a nutty, brown roux.
- Milk or broth: Adds moisture and thickness to the gravy.
- Onions: Cooked in the drippings for extra flavor.
- Black pepper: Adds seasoning without overpowering the beefy taste.
- Salt: To taste, about 1/2 to 1 teaspoon.
The brown roux made with drippings gives this gravy a deep beef flavor. Onions enhance the taste even more. Combined with milk and pepper, the gravy perfectly complements the fried steak.
Brown Gravy Recipe
| Ingredient | Amount |
|---|---|
| Beef drippings | 2-3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Diced onion | 1/2 cup |
| Beef broth | 1 1/2 cups |
| Whole milk | 1/2 cup |
| Black pepper | 1/2 tablespoon |
| Salt | 1/2 teaspoon |
- Cook onions in beef drippings until softened, 3-5 minutes.
- Whisk in flour and cook 2 minutes to make a roux.
- Whisk in broth and milk. Simmer until thickened, about 5 minutes.
- Season with pepper and salt.
Which Gravy Tastes Better with Chicken-Fried Steak?
The choice between white and brown gravy is ultimately subjective. Here is how the two gravies compare:
- White gravy has a smooth, creamy pepper flavor that balances the crispy steak coating.
- Brown gravy has a deeper, beefier taste that enhances the flavor of the meat.
Those who prefer traditional Southern flavors may opt for white gravy with chicken-fried steak. People who want a heartier, meat-forward taste may choose the brown gravy.
Of course, you don’t have to choose just one! Another option is to offer both white and brown gravy at the table. This lets everyone decide their favorite gravy pairing. Splitting the gravy 50/50 pleases people in the white and brown gravy camps.
Other Ways to Serve Chicken-Fried Steak
While gravy is the most common accompaniment, chicken-fried steak is also delicious served with other sides like:
- Creamy mashed potatoes: Smooth, buttery potatoes are a perfect comfort food side.
- Collard greens: Southern-style greens balance the rich fried steak.
- Green beans: Buttered green beans round out the plate with veggies.
- Mac and cheese: Ooey, cheesy macaroni is a crowd-pleasing pairing.
- Cornbread: Warm cornbread with honey butter soaks up the gravy nicely.
Fried okra, coleslaw, biscuits, and cornbread muffins also make excellent additions next to chicken-fried steak. The possibilities for Southern-inspired sides are endless!
Key Takeaways
- Chicken-fried steak is traditionally served with either white pepper gravy or brown gravy, depending on regional tastes.
- Southern and midwestern states generally prefer brown gravy while southeastern states opt for white gravy.
- White gravy has a creamy, peppery flavor while brown gravy is deeper and beefier tasting.
- Offering both types of gravy allows people to decide their favorite pairing with chicken-fried steak.
- In addition to gravy, sides like mashed potatoes, greens, beans, and cornbread complement chicken-fried steak well.
The age-old question of whether chicken-fried steak goes best with country-style white gravy or hearty brown gravy still stirs up friendly debate. But no matter your gravy preference, chicken-fried steak remains a treasured Southern specialty perfect for any homestyle cookout or diner menu.