The Texas girl in me wanted to do this one because it has become synonymous with all things southern, and it also goes hand in hand with my German roots. Many people wonder just where chicken-fried steak started. The recipe came over with German/Austrian immigrants known as Weiner Schnitzel made from veal or pork. (My great x4 grandparents, with their children, were a few of them in the early 1800s) Those German immigrants made their way south. During this time they realized, that veal was not as easily accessible but, beef was plentiful in Texas. (My great x2 grandparents were part of the original settlers of Elkhart, Texas) It was during this German migration south when Weiner Schnitzel became chicken fried steak.
There are several discussions on the subject, whether the dish should be called chicken fried steak or country fried steak, all coming down to if it is deep-fried or pan-fried, including whether it is served with cream gravy or brown gravy. I remember order chicken fried steak at a place in Palm Springs back in 2000, when we had moved to 29 Palms, CA. They brought it to me with brown gravy and, as far as I was concerned, it was ruined but, I digress.
To me, chicken fried steak is one of those comfort food recipes. It did not matter where I lived when I wanted to feel like I was home; I would pull this dish together with all the appropriate side dishes and, I felt like I was sitting at granny’s table where everything was just right in the world. What dish makes you feel like you are being hugged, by a family member?
Chicken Fried Steak:
1 package cubed steak
3 Eggs beaten
Garlic Powder (if you use garlic salt, omit salt)
Start by seasoning your cube steak with salt, pepper and garlic powder. Seasoning the meat insures that your seasonings stay on the meat and don’t end up in the bottom of your pan as bits. I like to cut my cube steak into pieces to make it easier to deal with.
Dust the seasoned steaks with flour prior to dredging in the egg bath and flour. This helps keep the seasoning on the steaks as well and not come off in the egg bath.
Place seasoned and dredged steaks in a 12 inch skillet with hot oil. You will want enough oil to almost cover the pieces when you put them in the pan. Allow to cook about 4-5 minutes before flipping the pieces over and cooking another 3-4 minutes. Repeat this process until all pieces are cooked.
Remove pieces from pan and place on a paper towel lined plate.
To round your chicken fried steaks to a full meal, add some mashed potatoes, green beans and cream gravy. If you are feeling especially southern, you can always add in some buttermilk biscuits. ?.