Is chicken-fried steak made from ground beef?

Chicken-fried steak is a popular dish in the Southern United States that consists of a breaded cutlet of beef that is fried like fried chicken. The name can cause some confusion, as the “chicken-fried” part refers to the method of preparation and not the ingredients. So is chicken-fried steak actually made from ground beef?

What is chicken-fried steak?

Chicken-fried steak is made by taking a thin cut of beef, usually round or cube steak, seasoning it, dredging it in flour, dipping it in egg wash, coating it in seasoned breadcrumbs, and then pan frying it until crispy on the outside. The end result is a crispy, fried cutlet reminiscent of fried chicken, hence the name chicken-fried steak.

While the breading and frying method is similar to fried chicken, chicken-fried steak is made entirely from beef. It does not contain any chicken or other poultry. The “chicken-fried” part of the name refers to the style of preparation and flavor profile, not the actual ingredients.

Is ground beef used to make chicken-fried steak?

No, traditional chicken-fried steak is not made from ground beef. Instead, it uses thin cuts of whole beef muscle, usually round or cube steak. Here are some examples of cuts of beef that are commonly used:

• Round steak
• Cube steak
• Top sirloin steak
• Top round steak
• Bottom round steak
• Eye of round steak

These cuts come from larger whole muscles. They are thin sliced and usually tenderized by pounding or cubing to make them thinner and more tender before breading and frying.

Why thin cuts are used

Thin cuts like round or cube steak are ideal for chicken-fried steak because:

• The thin cuts cook quickly and evenly when fried.
• Pounding tenderizes the meat.
• The thinness allows the breading to adhere nicely.
• The cuts are inexpensive compared to high-quality steaks.

Ground beef is not used

Ground beef or hamburger meat would not work well for making chicken-fried steak. Here are some reasons why:

• Ground beef does not hold its shape and would fall apart when fried.
• It would absorb much more oil when fried compared to a whole cut.
• The interior would not cook through before the exterior overbrowns.
• The flavor and texture would be quite different from steak.

Ground beef is sometimes used to make a variation called country-fried steak, but traditional chicken-fried steak always uses whole cuts of beef.

Preparing chicken-fried steak

To make classic chicken-fried steak, these are the basic steps:

1. Pound or tenderize a thin cut of beef using a meat mallet or slicer.
2. Season the steak with salt, pepper, and other spices.
3. Dredge the steak in seasoned flour to coat both sides.
4. Dip the floured steak into an egg wash or buttermilk mixture.
5. Coat thoroughly in breadcrumbs, panko, or flour again.
6. Fry the breaded cutlets in a pan with about 1/4 inch oil until crispy.
7. Serve with country gravy and traditional sides like mashed potatoes.

The breading and frying process helps form a delicious crispy crust while keeping the inside juicy and tender. Frying thin whole cuts of beef rather than ground beef is the secret to great chicken-fried steak.

Recipes without ground beef

Here are some popular chicken-fried steak recipes that use cubed or pounded steak, not ground beef:

Classic Chicken Fried Steak

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 1-1 1⁄2 pounds cube steak pounded thin
• Oil for frying

1. Combine flour, garlic powder, salt, and pepper in a shallow bowl.
2. Place eggs in a separate bowl.
3. Dredge steaks in flour mixture, dip in eggs, then coat again in flour.
4. Fry steaks in 1⁄4 inch hot oil 4-6 minutes per side.
5. Serve with country gravy.

Buttermilk Chicken Fried Steak

• 1 1⁄2 cups buttermilk
• 1 1⁄2 lbs top round steak, pounded 1⁄4 inch thick
• 2 cups flour
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Oil for frying

1. Combine buttermilk and steaks in a bowl and refrigerate 1 hour.
2. Mix flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
3. Remove steaks from buttermilk, letting excess drip off. Dredge in flour mixture.
4. Fry in 1⁄2 inch hot oil 4-5 minutes per side until golden brown.

Chicken Fried Steak with Cream Gravy

For cream gravy:

• 2 tablespoons pan drippings
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper to taste

1. Cook 2 Tbsp drippings and flour together 1 minute in the steak pan.
2. Gradually whisk in milk and cook, stirring frequently until thickened.
3. Season with salt and pepper.

As you can see, traditional chicken-fried steak recipes start with cube steak or other pounded thin cuts of whole beef, never ground beef. The finishing breading and frying steps are what gives this steak dish its signature flavor and texture.

When ground beef is used

There are some variations of chicken-fried steak that use ground beef instead of thin sliced steak:

• Country-fried steak – Ground beef patties breaded and fried like chicken-fried steak.
• Salisbury steak – Seasoned ground beef patties often served with gravy.
• Meatloaf – Ground beef and binder mixture baked loaf-style.

Additionally, some home cooks may substitute ground beef in order to simplify preparation. However, this changes the dish significantly compared to the traditional cube steak version.

Conclusion

Chicken-fried steak is traditionally made by breading and frying tenderized cubed or pounded beef cutlets, not ground beef. The thin slices of whole beef muscle allow for even frying with a crispy crust and tender interior. While some variations use ground beef for convenience, true chicken-fried steak relies on cuts like cube steak or round steak pounded thin. So while the preparation technique may be “chicken-fried”, the main ingredient is always 100% beef.