In Texas, it is hard to think of any other dish more iconic than Chicken Fried Steak. It’s not chicken, and it doesn’t really taste like steak, but it is battered, and fried, and incredibly delicious!
We call it “chicken fried” because it is fried like Southern fried chicken – crispy, crunchy filets of beef, served with cream gravy, and usually mashed potatoes. The beef filets are tenderized with a tenderizing mallet. As I grew up on grass fed ranch beef, we always had that tenderizing mallet ready for use!
Chicken Fried Steak is a Texas Classic
As a kid, this was our go to favorite meal. I have to admit, these days with our kids gone, we don’t seem to make it as often as we used to. But when they are home, it’s hammer time! We also use this same recipe for making chicken fried venison during hunting season. Tenderizing before frying is even more important when cooking venison.
One of my worst habits when I make chicken fried steak is trying to use my fingers to dredge the steaks in the flour. A really bad idea. Your fingers get thickly coated with the batter ingredients, and you have to keep washing your hands between steaks. Use a fork, always. It feels a little clumsy, but in the long run it will save you from getting batter all over your kitchen.
Practice Makes Perfect Chicken Fried Steak
Whether you purchase thick or thin round steak for your chicken fried steak is up to you, or what you can find. Thinner isn’t necessarily better, but it will cook faster. Thicker takes longer to cook, but they don’t dry out as quickly. Don’t worry if you think the meat will turn out too rare. As long as the outer coating is golden brown, the inside will be well cooked. But don’t over cook, as the steaks will become tough. However, once you cook your first chicken fried steak, you will get the hang of it.
Enjoy!
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