Despite its name, chicken-fried steak isn't made with chicken. The name is a reflection of how a beef steak is prepared much like fried chicken—by dredging it in a batter and then pan-frying it for a crispy coating. Like many dishes, the origins of chicken-fried steak are unclear. In the 1800s it was a common practice to enhance tough cuts of meat by using breading and spices. During the 1860s a similar dish from South America known as milanesa—a breaded meat fillet—was introduced to America by Italian immigrants. Although, most historians agree the recipe for wiener schnitzel brought to Texas by German and Austrian immigrants in the 19th century was the most likely precursor to today's chicken-fried steak. Today's chicken-fried steak is still prepared with tough cuts of meat; however, there are varieties made with rib eye or tenderloin. Traditionally considered a Southern dish, it became part of Oklahoma's official state meal in 1988.
Ingredients
- 1½ tsp garlic salt, divided
- 1½ tsp freshly ground black pepper, divided
- 4 cube steaks (4 oz each)
- 1½ cups all-purpose flour, divided
- 1 cup cracker crumbs
- ½ tsp chili powder
- ½ tsp onion powder
- 4 cups milk, divided
- 2 eggs, beaten
- 3 cups peanut oil
Directions
- Sprinkle a ¼ teaspoon each of garlic salt and black pepper over the steaks.
- Combine 1 cup of flour, cracker crumbs, ¼ teaspoon pepper, remaining garlic salt, chili powder, and onion powder in a shallow dish.
- Whisk eggs with 1 cup milk.
- Heat oil to 350°F in a cast iron skillet (avoid nonstick).
- Dredge steak in dry mixture, then eggs, and again in dry mixture.
- Fry for 3–4 minutes on the first side and 2–3 minutes after flipping.
- Remove the steaks from the heat and cover to keep them warm.
- Drain the grease from the skillet, except for 1 tablespoon.
- Whisk the remaining 3 cups of milk, flour, salt, and remaining pepper into the skillet.
- Cook over medium-high heat for 12–15 minutes, whisking frequently, until a thick gravy forms.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.