What is chicken steak

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This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. As you browse your options, your eyes eventually fall on the go-to meal you know you can trust. You see the chicken fried steak. Why is that? What is it about chicken fried steak that makes it reliable and tasty?

Why do they even call it chicken fried steak? All of these important life questions are finally going to be answered.

Are you ready for a quick history lesson? That means that no one is entirely sure when the dish was first cooked or first named. The Oxford Dictionary tried to trace the phrase, and the earliest publication they found was a Colorado Springs newspaper advertisement in That said, the phrase was already established by then.

What is known about the history of chicken fried steak is that it was popular in Texas in the s. That seems plausible considering migration that happened around that time, but no one can say with certainty how the dish got its start.

What is certain is that it is a delicious food. As for the origin of the name, it is generally agreed that the term is referencing the style of cooking. That is, you season flour, prep the meat with egg before battering it, and fry it in oil. This method is almost identical for fried chicken and chicken fried steak — which is also frequently called country fried steak. What makes it such a special dish?

Dear brain, what are you doing? If you are unfamiliar with the dish, chicken-fried steak is a Southern favorite. Tenderized beef cutlets are dipped in egg and flour and fried, much like fried chicken, but with steak. Chicken fried steak is made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak. It was originally created to make a cheap cut of meat taste better.

No matter which cut you use, you have to pound it thin with a meat mallet. Although most chicken fried steaks are made with beef, you can substitute with a thin cut of pork. Isn't it all about the gravy? Chicken fried steak is usually served with a creamy country gravy, made with some of the drippings from the pan. After you cook the steaks and while you are keeping them warm, remove all but a few tablespoons of fat from the pan.

Add an equal amount of flour and cook for several minutes, until it turns a warm brown color. Then stream in milk and cream to finish the gravy. Of course, as is the case with almost any regional dish, variations abound.

If you make chicken fried steak at home, what is your favorite way to prepare it? Please tell us about it in the comments. Canola oil , peanut oil, olive oil, or other fat for frying. If you are using round steak instead of pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. Already tenderized cube steaks can also use more attention from the meat mallet to be made thinner.

Place each steak between two pieces of plastic wrap. As you pound the steak, turn it over often and spread out the plastic wrap, which tends to wrinkle as you work. Repeat with all the steaks. Sprinkle a little salt over the meat. Put a wire rack over a baking sheet and place in the oven. You'll use the oven to keep the finished steaks warm and crisp while you cook the gravy.

Prepare two wide, shallow dishes such as a Pyrex casserole dish. In the first one, whisk together the eggs and milk. In the second, whisk together the flour, salt, garlic powder, and cayenne. Working one at a time, dredge a steak in the flour. Using the heel of your hand, press the flour into both sides of the steak. Lift the steak, shake off the excess flour, and dip the steak into the egg wash, coating it on both sides. Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak in the flour a second time.

Again, press the flour into the steak on both sides.