Chicken-fried steak and fried steak are two popular fried meat dishes that are often confused with each other. While both dishes involve frying beef in a pan, there are some key differences between chicken-fried steak and fried steak in terms of their preparation, taste, and origins.
In the opening paragraphs, we’ll provide a quick overview answering:
– What is chicken-fried steak? Chicken-fried steak is a breaded cutlet of beef that is fried like fried chicken. It uses tenderized cubed steak that is seasoned, dredged in flour, dipped in egg and milk, then coated in seasoned breadcrumbs before frying.
– What is fried steak? Fried steak is a basic pan-fried beef steak that is simply seasoned and fried in oil or butter without any breading or batter coating. It often uses tougher cuts of beef.
– What’s the main difference? The main difference is that chicken-fried steak is breaded and fried like fried chicken, while fried steak is not breaded. Fried steak relies only on the steak itself and seasonings for flavor.
Now let’s explore the differences in more detail.
Preparation Methods
Chicken-fried steak and fried steak have very different preparation methods, owing to the fact that chicken-fried steak uses breading while fried steak does not.
Chicken-Fried Steak Preparation
Chicken-fried steak starts with cubed steak, which comes from tougher cuts of beef that are mechanically tenderized by being cubed or pounded. The cubed steak is then seasoned, dredged in flour to coat, dipped in an egg and milk mixture, then coated in seasoned breadcrumbs (or sometimes cornmeal). This creates the crispy breading coating.
The breaded steaks are then fried in oil or butter in a pan over medium-high heat until golden brown and cooked through, typically 2-3 minutes per side. The breading should become crispy and brown.
Fried Steak Preparation
Fried steak uses steak cuts like sirloin, ribeye, or filet mignon. The steaks are seasoned with spices like black pepper, then simply pan-fried. No breading or batter is used.
The steaks are fried in oil or butter over high heat for 3-5 minutes per side depending on thickness. The goal is to get a nice sear on the outside while cooking the inside to the desired doneness. Fried steaks are often basted with butter towards the end of cooking for extra flavor and moisture.
Taste and Texture
The different preparation methods significantly impact the taste and texture of chicken-fried steak versus fried steak:
Chicken-Fried Steak Taste and Texture
– Breading is crispy and adds texture contrast
– Well-seasoned breading adds lots of flavor
– Meat is very tender thanks to being cubed steak
– Soft, moist, almost melt-in-your-mouth texture
Fried Steak Taste and Texture
– No breading means steak flavor is central
– Tenderness depends on cut – filet mignon is most tender
– Sear gives a nice caramelized crust on the outside
– Juicy when properly cooked, but sometimes chewy if overcooked
So chicken-fried steak has that crispy, seasoned breading coating paired with very tender meat. Fried steak showcases the natural flavor of quality steak with a nice sear, but the texture depends on the cut.
Origins
Chicken-fried steak and fried steak also have distinctly different origins.
Origins of Chicken-Fried Steak
Chicken-fried steak has its roots in German and Austrian immigrants settling in Texas in the 19th century. They brought wiener schnitzel, which was veal cutlets pounded thin, breaded, and fried in butter or lard.
The German immigrants adapted their recipe to use cheaper and readily available cube steak instead of veal, frying it in cast iron pans in cow fat. This gave the steaks a crisp, fried chicken-like coating, leading to the name chicken-fried steak.
It became popular across the Southern US during the early 20th century and is still most closely associated with Southern cuisine.
Origins of Fried Steak
Pan-frying steak has much simpler origins. Humans have been frying meat in pans for thousands of years across many cultures. A basic fried steak was made by just seasoning a slice of beef and frying it in oil or butter in a pan over a fire or stove.
Fried steak itself became popular in the US in the 19th century as tender cuts of beef like sirloin gained favor. It remains a basic preparation worldwide, especially for tender cuts like filet mignon.
So chicken-fried steak has distinctly Southern roots while fried steak is ancient and ubiquitous.
Which is Healthier?
Chicken-fried steak and fried steak are both fried dishes with similar calorie counts, but fried steak is a bit healthier:
Chicken-Fried Steak Nutrition
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 700 | 35g | 30g | 40g |
– High calories from frying and breading
– Lots of unhealthy saturated and trans fats
– High sodium content (~1500mg)
Fried Steak Nutrition
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 500 | 32g | 0g | 50g |
– Lower calories without breading
– Higher protein as % of calories
– Less unhealthy fats when using healthier oils
– Lower carb and sodium
So fried steak has a better nutritional profile with more protein, less carbs and sodium, and healthier fats. Still high in calories though, so both should be enjoyed in moderation.
Price Differences
Chicken-fried steak is generally cheaper than fried steak cuts:
Chicken-Fried Steak Price
– Made from cheap cubed steak ($5-10/lb)
– Inexpensive breading ingredients
– Total cost around $7-12 per plate
Fried Steak Price
– Uses pricier cuts like sirloin ($15-25/lb)
– No discount from breading
– Total cost around $20-30 per plate
The precise costs depend on the restaurant, but chicken-fried steak is invariably the budget-friendly option.
Regional Differences
Chicken-fried steak and fried steak also have different regional popularity:
Chicken-Fried Steak by Region
– Most popular in Texas and the Southern US
– Considered one of the state dishes of Oklahoma
– Commonly served with country gravy, mashed potatoes, etc.
Fried Steak by Region
– Popular nationwide as a basic meat preparation
– Particularly popular cuts like filet mignon at steakhouses
– Often served with fries, garlic butter, etc.
While fried steak is loved everywhere, chicken-fried steak is distinctly Southern fare.
Cooking Tips
Here are some tips for cooking perfect chicken-fried steak and fried steak:
Chicken-Fried Steak Tips
– Use high heat for crispy breading (350°F oil)
– Let breading adhere properly by pressing cubes into flour
– Use buttermilk instead of plain milk for extra crispy breading
– Don’t overcrowd the pan, fry in batches for even cooking
Fried Steak Tips
– Pat steaks dry so they sear vs steam
– Use a heavy pan like cast iron for even heating
– Flip only once during cooking for a better crust
– Baste with butter at the end for extra richness
– Let rest 5 minutes before serving for juicier steak
Conclusion
While chicken-fried steak and fried steak are both tasty fried beef dishes, they differ in terms of preparation, taste, origins, nutrition, price, and regional popularity. Chicken-fried steak uses tenderized cubed steak with a crispy seasoned breading, giving it a distinctive flavor and texture. Fried steak focuses on the flavor of quality steak cuts like sirloin and filet mignon for a classic steakhouse taste. Both have their devotees and specialties that make them quintessential American comfort food.