Chicken Fried Steak
 History and Recipe

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Yeah, I like my rice and gravy and my black-eyed peas.

Corn on the cob, I want a big glass of tea.

Some okra and tomatoes and some turnip greens, I want some real soul food, do you know what I mean?

Well, I'm goin' on down to Ma and Pa's Cafe!

Mercy!

I want some taters and gravy with some chicken-fried steak!
From the song "Taters and Gravy and Chicken-Fried Steak,"
by Kenny Bill Stinson, American country singer and songwriter
 

 


   

In Texas, the reigning queen of comfort food or down-home cooking is chicken-fried steak, or as Texans affectionately call it CFS. Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others. Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.

You might be surprised to learn that there is no chicken in Chicken-Fried Steak. It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. The traditional way to cook CFS is in a large cast-iron skillet with very little oil. Served with "the works" means accompanied by mashed potatoes, gravy, greens, black-eye peas, and cornbread.

Although not official, the dish is considered the state dish of Texas. According to a Texas Restaurant Associate, it is estimated that 800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any prepared at home.

1844-1850 - The origin of the Chicken-Fried Steak probably comes from the German people who settled in Texas from 1844 to 1850. As Wiener Schnitzel is a popular German dish that is made from veal, and because veal was never popular in Texas and beef was, the German immigrants probably adapted their popular dish to use the tougher cuts of beef available to them.

Chicken-Fried Steak Recipe
1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix (such as Bisquick)
2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil
Milk Gravy (recipe follows)

In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.

Preheat oven to 150 degrees F. In a large frying pan (I like to use my cast-iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.

Milk Gravy:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper


1-1-1 Formula for Making Perfect Gravy

When making sauces and gravies and want to get the right consistency without trial and error, just remember this easy 1-1-1 formula.

To thicken 1 cup of stock, use 1 tablespoon butter and 1 tablespoon flour
 

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the Chicken-Fried Steak.

Makes 4 servings