What Meat Is in Chicken Fried Steak?
Chicken fried steak is typically made from a cut of beef, most commonly cube steak or sometimes round steak, that is tenderized, breaded, and then fried in a manner similar to fried chicken.
A Deep Dive into Chicken Fried Steak
Chicken fried steak, a beloved dish, particularly in the Southern United States, has a surprisingly misleading name. Despite the “chicken” in its title, it contains absolutely no poultry. The name refers to the cooking method rather than the ingredients, reflecting the steak’s preparation mirroring that of fried chicken. Let’s explore the nuances of this iconic dish.
The Beef Behind the Batter
The most common cut used for chicken fried steak is cube steak. Cube steak isn’t a specific cut of beef but rather refers to any relatively tough cut (usually top round or sirloin) that has been mechanically tenderized using a machine with cube-shaped blades. This tenderization process breaks down the muscle fibers, making the meat more palatable when quickly fried. Occasionally, round steak, a less expensive cut from the rear leg of the cow, may also be used, though it usually requires more extensive tenderization.
- Cube Steak: Tenderized beef, typically top round or sirloin.
- Round Steak: Leaner cut requiring significant tenderization.
The Breading and Frying Process
The key to a good chicken fried steak lies in the breading and frying. The process typically involves these steps:
- Preparation: The steak is first tenderized (if not already cube steak) and seasoned with salt and pepper.
- Dredging: The steak is dredged in flour, often seasoned with paprika, garlic powder, and other spices. Some recipes use a double-dredging method, involving an egg wash to create a thicker, crispier crust.
- Frying: The breaded steak is then fried in hot oil (traditionally shortening or lard) until golden brown and crispy.
- Gravy: Often, the remaining oil in the pan is used to create a creamy gravy, typically a white gravy made with milk or cream. This gravy is an essential component of the dish.
Regional Variations and Common Misconceptions
While the core recipe remains relatively consistent, regional variations exist. Some cooks add buttermilk to the egg wash for a tangier flavor, while others experiment with different spice blends in the breading. A common misconception is that chicken fried steak is the same as country fried steak. While the two are similar, country fried steak is typically served with a brown gravy, whereas chicken fried steak is traditionally served with white gravy.
Benefits of Chicken Fried Steak (Beyond Deliciousness)
While often considered a comfort food indulgence, chicken fried steak can offer some nutritional benefits, albeit in moderation. Beef is a good source of:
- Protein: Essential for muscle building and repair.
- Iron: Important for oxygen transport in the blood.
- Zinc: Crucial for immune function and wound healing.
- B Vitamins: Support energy production and nerve function.
However, it’s important to acknowledge the high fat and calorie content. Moderation is key.
Potential Pitfalls and Tips for Success
Making chicken fried steak can seem daunting, but avoiding common pitfalls can ensure a delicious result.
- Overcooking: Overcooking results in a tough, dry steak. Use a meat thermometer and aim for an internal temperature of 145°F (63°C) for medium-rare.
- Oil Temperature: Too low, and the steak will be greasy; too high, and the breading will burn before the steak cooks through. Maintain a steady oil temperature of around 350°F (175°C).
- Crowding the Pan: Crowding the pan lowers the oil temperature, leading to uneven cooking. Fry the steaks in batches.
- Skimping on Seasoning: Season the steak and the breading generously for maximum flavor.
Frequently Asked Questions (FAQs)
What is cube steak, exactly?
Cube steak isn’t a specific cut of beef, but rather a preparation method. It refers to a relatively tough cut (usually top round or sirloin) that has been run through a machine with cube-shaped blades, tenderizing it and breaking down the muscle fibers.
Can I use other cuts of beef for chicken fried steak?
Yes, you can use other cuts, but they might require more preparation. Round steak is a common alternative, but it will need to be tenderized thoroughly. Sirloin steak can also work, but it’s generally more expensive and might be better suited for other cooking methods.
What type of oil is best for frying chicken fried steak?
Traditionally, shortening or lard was used, but nowadays, vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points. Avoid olive oil, as its lower smoke point makes it unsuitable for deep frying.
How do I make sure my chicken fried steak is tender?
The key is to start with a tender cut of beef (or cube steak) and not to overcook it. Also, ensure the meat is properly tenderized prior to breading. If using a less tender cut, pound it thin with a meat mallet before cubing.
What kind of gravy goes best with chicken fried steak?
The classic choice is white gravy, also known as cream gravy or milk gravy. This gravy is made from the pan drippings, flour, milk, and seasonings. Country fried steak, on the other hand, is traditionally served with a brown gravy.
Is chicken fried steak the same as country fried steak?
No, while similar, they are distinct dishes. Both involve breaded and fried beef, but the gravy is the defining difference. Chicken fried steak is served with white gravy, while country fried steak is served with brown gravy.
How do I prevent the breading from falling off?
Ensure the steak is completely dry before dredging it in flour. Also, use a proper dredging station, starting with flour, then egg wash, and finally back to flour. Press the breading firmly onto the steak to help it adhere.
Can I bake chicken fried steak instead of frying it?
Yes, while frying is the traditional method, you can bake it for a healthier option. Bread the steak as usual, then place it on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through. It won’t be as crispy as fried chicken fried steak, but it’s a healthier alternative.
What are some good side dishes to serve with chicken fried steak?
Classic sides include mashed potatoes, green beans, corn, and coleslaw. A simple green salad can also provide a refreshing contrast to the richness of the steak and gravy.
How can I reheat chicken fried steak and keep it crispy?
Reheating can be tricky, but the best method is to bake it in the oven. Place the steak on a baking sheet lined with parchment paper and bake at 350°F (175°C) for about 10-15 minutes. Avoid microwaving, as it will make the breading soggy.
Can I make chicken fried steak ahead of time?
Yes, you can bread the steak ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to fry it fresh for optimal crispiness. You can also prepare the gravy in advance and reheat it when ready to serve.
Is chicken fried steak a healthy meal?
While delicious, chicken fried steak is high in fat and calories. Enjoy it in moderation and consider pairing it with healthier side dishes. Baking the steak instead of frying it can also reduce the fat content. Consider this a treat rather than a regular part of your diet.