Chicken fried steak, a beloved dish in the Southern United States, has been a staple of comfort food for generations. This mouth-watering meal consists of a thinly sliced cut of beef, breaded and deep-fried to a golden brown perfection. But have you ever wondered what cut of beef is used to make this culinary masterpiece? In this article, we’ll delve into the world of chicken fried steak, exploring the different cuts of beef that can be used, the history behind this dish, and some expert tips on how to prepare the perfect chicken fried steak.
A Brief History of Chicken Fried Steak
Chicken fried steak has its roots in the Southern United States, where it’s been a staple of comfort food for over a century. The dish is believed to have originated in the late 19th century, when cooks in the South began breading and frying thinly sliced cuts of beef as a way to make tougher cuts of meat more palatable. The name “chicken fried steak” is thought to have come from the fact that the dish was cooked in a similar manner to fried chicken, with a crispy exterior and a tender interior.
The Cuts of Beef Used for Chicken Fried Steak
So, what cut of beef is used to make chicken fried steak? The answer may surprise you. While there are several cuts of beef that can be used, the most common cuts are:
Top Round
Top round is a lean cut of beef that’s taken from the hindquarters of the cow. It’s a popular choice for chicken fried steak because it’s relatively inexpensive and has a tender, fine-grained texture. Top round is also a lean cut, which makes it a great option for those looking for a lower-fat version of chicken fried steak.
Top Sirloin
Top sirloin is another popular cut of beef used for chicken fried steak. It’s taken from the rear section of the cow, near the hip, and is known for its rich flavor and tender texture. Top sirloin is a bit more expensive than top round, but it’s worth the extra cost for the added flavor and tenderness.
Flank Steak
Flank steak is a lean cut of beef that’s taken from the belly of the cow. It’s a great option for chicken fried steak because it’s relatively inexpensive and has a bold, beefy flavor. Flank steak is also a lean cut, which makes it a great option for those looking for a lower-fat version of chicken fried steak.
Skirt Steak
Skirt steak is a flavorful cut of beef that’s taken from the diaphragm of the cow. It’s a popular choice for chicken fried steak because it’s relatively inexpensive and has a rich, beefy flavor. Skirt steak is also a bit fattier than some of the other cuts, which makes it perfect for those who want a more indulgent version of chicken fried steak.
How to Prepare the Perfect Chicken Fried Steak
Now that we’ve explored the different cuts of beef that can be used for chicken fried steak, let’s talk about how to prepare the perfect dish. Here are some expert tips to help you create a mouth-watering chicken fried steak:
Step 1: Prepare the Meat
The first step in preparing chicken fried steak is to prepare the meat. This involves pounding the meat thinly to ensure it cooks evenly and quickly. You can use a meat mallet or a rolling pin to pound the meat, or you can ask your butcher to do it for you.
Step 2: Season the Meat
Once the meat is pounded, it’s time to season it. You can use a variety of seasonings, including salt, pepper, garlic powder, and paprika. Be sure to season the meat liberally, as this will help bring out the flavor.
Step 3: Dredge the Meat in Flour
The next step is to dredge the meat in flour. This will help create a crispy exterior on the meat. Be sure to use a light hand when dredging the meat, as too much flour can make the meat taste bitter.
Step 4: Dip the Meat in Eggs
After dredging the meat in flour, it’s time to dip it in eggs. This will help create a rich, creamy coating on the meat. Be sure to use fresh eggs and to dip the meat gently, as you don’t want to break the eggs.
Step 5: Dredge the Meat in Breadcrumbs
The final step is to dredge the meat in breadcrumbs. This will help create a crispy exterior on the meat. Be sure to use a light hand when dredging the meat, as too many breadcrumbs can make the meat taste bitter.
Step 6: Fry the Meat
Once the meat is coated in breadcrumbs, it’s time to fry it. You can use a variety of oils, including vegetable oil, peanut oil, and lard. Be sure to heat the oil to the right temperature, as this will help create a crispy exterior on the meat.
Tips and Variations
Here are some tips and variations to help you take your chicken fried steak to the next level:
Use a Cast-Iron Skillet
A cast-iron skillet is the perfect pan for frying chicken fried steak. It retains heat well and can be heated to a high temperature, which is perfect for creating a crispy exterior on the meat.
Don’t Overcrowd the Pan
Be sure to not overcrowd the pan when frying chicken fried steak. This can cause the meat to steam instead of sear, which can result in a tough, chewy texture.
Use a Thermometer
A thermometer is a must-have when frying chicken fried steak. It will help you ensure that the oil is at the right temperature, which is essential for creating a crispy exterior on the meat.
Try Different Breading Options
There are many different breading options you can use for chicken fried steak, including panko breadcrumbs, cornmeal, and even crushed crackers. Experiment with different options to find the one that works best for you.
Conclusion
Chicken fried steak is a beloved dish that’s been a staple of comfort food for generations. By using the right cut of beef and following a few simple steps, you can create a mouth-watering chicken fried steak that’s sure to please even the pickiest of eaters. Whether you’re a seasoned chef or a beginner cook, chicken fried steak is a dish that’s sure to become a favorite. So go ahead, give it a try, and see why chicken fried steak is a cut above the rest.
Recommended Cuts of Beef for Chicken Fried Steak
| Cut of Beef | Description | Price Range |
| — | — | — |
| Top Round | Lean cut of beef taken from the hindquarters of the cow | $3.99 – $5.99 per pound |
| Top Sirloin | Rich, flavorful cut of beef taken from the rear section of the cow | $5.99 – $7.99 per pound |
| Flank Steak | Lean cut of beef taken from the belly of the cow | $4.99 – $6.99 per pound |
| Skirt Steak | Flavorful cut of beef taken from the diaphragm of the cow | $6.99 – $8.99 per pound |
Note: Prices may vary depending on location and availability.
What is Chicken Fried Steak and How Does it Differ from Other Steak Dishes?
Chicken Fried Steak is a popular American dish that consists of a thinly sliced cut of beef, usually top round or top sirloin, that is breaded and deep-fried. The key difference between Chicken Fried Steak and other steak dishes is the breading and frying process, which gives the steak a crispy exterior and a tender interior. This unique cooking method sets Chicken Fried Steak apart from other steak dishes, such as grilled or pan-seared steaks.
The breading and frying process also allows for a variety of seasonings and spices to be incorporated into the dish, adding extra flavor to the steak. Additionally, Chicken Fried Steak is often served with a rich and creamy gravy, which complements the crispy exterior and tender interior of the steak. Overall, the combination of the breading, frying, and gravy makes Chicken Fried Steak a distinct and delicious twist on traditional steak dishes.
What are the Best Cuts of Beef to Use for Chicken Fried Steak?
The best cuts of beef to use for Chicken Fried Steak are typically thinly sliced cuts from the round or sirloin section of the cow. Top round and top sirloin are popular choices, as they are lean and tender, yet still packed with flavor. Other cuts, such as flank steak or skirt steak, can also be used, but they may require additional tenderizing or marinating to achieve the desired level of tenderness.
When selecting a cut of beef for Chicken Fried Steak, it’s essential to look for cuts that are thinly sliced and have a uniform thickness. This will ensure that the steak cooks evenly and prevents it from becoming too thick or tough. Additionally, choosing a cut with a good balance of marbling (fat distribution) will help to keep the steak juicy and flavorful.
How Do I Prepare the Breading for Chicken Fried Steak?
Preparing the breading for Chicken Fried Steak is a crucial step in achieving a crispy and flavorful exterior. The breading typically consists of a mixture of all-purpose flour, spices, and seasonings, which are combined with eggs and breadcrumbs. To prepare the breading, start by mixing together the dry ingredients, such as flour, paprika, and garlic powder, in a shallow dish.
Next, beat the eggs in a separate dish and mix in a small amount of milk or buttermilk to create a creamy egg wash. Finally, mix together the breadcrumbs and a pinch of salt in a third dish. To bread the steak, dip each slice into the flour mixture, then the egg wash, and finally the breadcrumb mixture, pressing the crumbs gently onto the steak to ensure they adhere.
What is the Best Way to Fry Chicken Fried Steak?
Frying Chicken Fried Steak requires a bit of finesse, but with the right techniques, you can achieve a crispy and golden-brown exterior. To fry the steak, heat about 1/2-inch of vegetable oil, such as peanut or canola oil, in a large skillet over medium-high heat. When the oil is hot, add a few slices of the breaded steak to the skillet, being careful not to overcrowd the pan.
Fry the steak for about 3-4 minutes on each side, or until it reaches a golden-brown color and the internal temperature reaches 160°F. Repeat the process with the remaining slices of steak, adjusting the heat as needed to prevent the oil from becoming too hot or too cold. It’s essential to not overcrowd the pan, as this can cause the oil temperature to drop, resulting in a greasy or undercooked steak.
Can I Bake Chicken Fried Steak Instead of Frying It?
While traditional Chicken Fried Steak is fried, it is possible to bake it instead. Baking the steak can be a healthier alternative to frying, and it can still result in a crispy exterior and a tender interior. To bake Chicken Fried Steak, preheat your oven to 400°F (200°C). Place the breaded steak slices on a baking sheet lined with parchment paper and drizzle with a small amount of oil.
Bake the steak for about 15-20 minutes, or until it reaches an internal temperature of 160°F. Flip the steak halfway through the cooking time to ensure even cooking. While baking can be a good alternative to frying, it’s essential to note that the texture and flavor of the steak may be slightly different. The breading may not be as crispy, and the steak may not have the same level of richness as fried Chicken Fried Steak.
What are Some Popular Sides to Serve with Chicken Fried Steak?
Chicken Fried Steak is often served with a variety of sides to complement its rich and savory flavor. Some popular sides include mashed potatoes, creamed spinach, and sautéed vegetables, such as bell peppers and onions. Additionally, a side of creamy coleslaw or a fresh green salad can provide a nice contrast to the richness of the steak.
In the Southern United States, where Chicken Fried Steak is a staple, it’s common to serve the dish with classic comfort food sides, such as fried okra, hushpuppies, or biscuits and gravy. These sides add to the hearty and comforting nature of the dish, making it a satisfying and filling meal.
Can I Make Chicken Fried Steak Ahead of Time and Reheat It?
While it’s best to serve Chicken Fried Steak immediately after cooking, it is possible to make it ahead of time and reheat it. To reheat the steak, place it in a single layer on a baking sheet and warm it in a low oven (about 200°F) for about 10-15 minutes, or until it reaches an internal temperature of 160°F. Alternatively, you can reheat the steak in a skillet with a small amount of oil over medium heat, flipping it occasionally until it’s warmed through.
It’s essential to note that reheating Chicken Fried Steak can affect its texture and flavor. The breading may become soggy, and the steak may lose some of its tenderness. To minimize these effects, it’s best to reheat the steak as soon as possible after cooking and to use a low heat to prevent the breading from becoming greasy or the steak from drying out.