Chicken-fried steak is a popular American dish that consists of a cut of beefsteak (usually tenderized cube steak) that is dipped in batter, deep-fried, and served with gravy. Despite the name, chicken-fried steak contains no chicken. So where does the name come from and what makes this dish “chicken”?
The term “chicken-fried” refers to the method of preparation. Chicken-fried steak is cooked in a manner similar to traditional Southern fried chicken. The meat is battered and then fried, resulting in a crispy exterior coating. This style of frying food in a pan was brought over by Scottish, Irish, and English immigrants who settled in the South. So while the dish contains no poultry, it is named “chicken-fried” because the frying method mimics how chicken is prepared.
Origin of the Name
While the exact origin of chicken-fried steak is disputed, one of the earliest references to the dish comes from a 1914 recipe for “fried steak” in the Manual for Army Cooks. This version was made by dipping sliced beef in flour and egg batter and pan-frying it like chicken. The recipe specified that lower quality beef could be used since tenderizing it first and frying made it more palatable.
The term “chicken-fried steak” itself first appeared in print in the 1952 second edition of the Better Homes and Gardens New Cook Book, indicating it had likely been commonly used in oral vernacular before documentation. From the 1930s to 1950s, diners and cafes serving comfort food were popular, and chicken-fried steak became a staple menu item along with other dishes like mashed potatoes and chicken-fried chicken. The chicken-frying cooking method helped make tough cuts of beef more tender and flavorful.
Preparation Methods
While the detail varies, most chicken-fried steak recipes follow the same essential steps:
Tenderizing the Meat
Traditionally, cube steak is used for chicken-fried steak. Cube steak is a cut of beef that has been tenderized by pounding it with mallets or putting it through a mechanical tenderizer to break down the fibers. This makes the meat more tender and able to absorb the batter and juices while cooking. Other cuts like sirloin, round steak, or chuck steak may also be used by tenderizing them first with a meat mallet.
Seasoning and Battering
The meat is seasoned with salt and pepper, then dredged in flour to coat it. Egg and milk are beaten together to make the batter. Some recipes call for letting the floured meat rest for up to 30 minutes before battering to allow the flour to hydrate. The floured steak is then dipped in the egg batter until well coated. Alternating between flour and batter creates an extra thick and crunchy crust when fried.
Frying the Steak
The breaded steak is fried by pan-frying or deep-frying. For pan-frying, the steak is placed into a skillet with about 1/4 inch of vegetable or canola oil heated to around 350°F. It is fried for 2-3 minutes per side until golden brown. For deep-frying, the steak is submerged into 3-4 inches of oil heated to 325-350°F and cooked for 4-5 minutes until crispy.
Serving Traditions
Chicken-fried steak is classically served with milk gravy and mashed potatoes, but can be accompanied by other sides like green beans, coleslaw, biscuits, or cornbread. The rich gravy helps keep the steak from drying out and adds flavor.
In the South, chicken-fried steak may be served as part of a varied meat-and-threes platter alongside other items like fried chicken, pork chops, or meatloaf. Diners choose an entree with three side dishes.
Regional Variations
| Region | Variations |
|---|---|
| Texas | – Often served with cream gravy instead of milk gravy |
| Midwest | – Fried steak served open-faced on toast and smothered in country gravy |
| West Coast | – Steak might be pounded thinner and breaded with panko |
Chicken-fried steak is considered one of the quintessential comfort foods in the American South and Midwest. But each area puts its own spin on ingredients and accompaniments while maintaining the essence of breaded fried steak smothered in gravy.
Why “Chicken-Fried”?
So why is this beef dish named after chicken? Here are the main reasons behind the “chicken-fried” designation:
The Frying Method
Dredging the steak in flour, batter, and frying is based on traditional techniques for preparing Southern fried chicken. The batter creates a crispy browned exterior reminiscent of fried chicken.
The Use of Tough Cuts
Like chicken, tougher cuts of meat were made tender and palatable by chicken-frying. Using cube steak and tenderizing techniques allowed lower quality beef to be transformed through frying.
The Cream Gravy
An iconic accompaniment to chicken-fried steak is white gravy. The creamy milk-based gravy is similar to sauces served with fried chicken.
The Low-Cost History
Chicken-fried steak has roots as an inexpensive, humble dish using cheap beef cuts cooked in the style of chicken to make them more appetizing. The name evokes its thrifty origins.
Conclusion
While chicken-fried steak contains no poultry, it is cooked similar to fried chicken. The method of battering and frying tougher beef cuts was likely adapted from techniques used for Southern fried chicken in the early 20th century. The name “chicken-fried” has stuck over time, invoking the crisp crust, creamy gravy, and economical history of transforming cheap meats into comfort food through frying. So while the steak itself is 100% beef, the cooking method and connotations make this dish “chicken-fried”.