Chicken fried steak is a classic that stands the test of time. The diner standby typically features a cheap cut of beef that is tenderized, breaded, fried and served with gravy.
Do you remember the first time you heard the words “chicken fried steak” or saw them together on a menu? It’s a bit befuddling if you think about it. Is it poultry or beef? And did a chicken fry this steak? Also called country fried steak, the dish typically features a cheap cut of beef that is tenderized, breaded, fried and served with gravy made from the pan drippings.
The addition of cornstarch and baking powder, though not exactly traditional, helps create a lighter, crisper coating. Some recipes call for a mix of buttermilk and egg for the middle step, but using the same milk as for the gravy cuts out an extraneous ingredient. Speaking of gravy, the “chicken” versus “country” moniker usually reflects whether the steak is served with a white or brown gravy . I prefer the former, generously seasoned with freshly ground black pepper.
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