What are the chicken fried steak recipes?

Chicken fried steak doesn't actually contain chicken but beef. This American dish, also known as country fried steak, was first brought to America by European immigrants. It is the anglicised version of Wiener Schnitzel and the name change was probably due to the First World War with Germany. This article details out how make this delicious dish.

What is a chicken fried steak?

The chicken steak is made from cheap cuts of beef steak, usually skirt, chuck or flank. If you're buying your meat from a supermarket, just buy the cheapest cut of beef steak that you can find. Then you'll have the right type of beef.

Basic chicken fried steak

To make this basic chicken fried steak recipe: - Take your beef steak and tenderise it with a meat hammer or rolling pin until it is very thin.
- Coat the steak in seasoned flour, then dip into beaten egg and finally coat with breadcrumbs, either homemade or bought.
- Fry the steaks in hot oil for 2-3 minutes until browned and cooked through, turning once.
Suggestions You can always cut a piece off to test if it is cooked. Traditionally, this dish is served with cream gravy.

Cream gravy recipe

Ingredients: 3 tbsp butter,
Lard or dripping,
3 tbsp plain flour,
480 ml warm milk,
2 tbsp double cream,
Salt,
Pepper and
A chicken or vegetable stock cube. Method: - Melt the fat in a pan over a medium heat.
- Once melted, stir in the flour and cook for 2 to 3 minutes.
- Remove pan from heat and gradually add the milk stirring continuously.
- Return to heat and whisk until it thickens.
- Stir in the cream, seasonings and a small portion of the stock cube.

Chicken steak with onion gravy

There are a huge variety of fried steak recipes. This one comes from the Southern States of America. Method: - Tenderise your steaks as before but this time you need to cover them with a slightly different coating.
- First of all, over medium heat, gently fry one large onion in two tbsp butter until it is transparent.
- Remove from the pan.
- Now take 240g plain flour, place half in one bowl and the other half in another bowl with 60g cornmeal and
a pinch of salt.
- In another bowl, place two beaten eggs.
- Coat the steaks in the flour, then in the cornmeal mix, finally in the eggs and fry in lard.
- Remove to a plate once cooked and pour off the cooking fat.
- Now melt two tbsp butter in the pan.
- Add the remaining flour and the onions.
- Stir for one minute.
- Add 360ml milk gradually to the pan, stirring constantly until the gravy has thickened.
- Before serving, crumble over a small part of a stock cube.