Ever found yourself staring at a menu wondering what the heck “chicken fried” actually means? You’re not alone! This culinary term confuses a lot of folks, especially when they see things like “chicken fried chicken” (which honestly sounds redundant) or “chicken fried steak” (which obviously isn’t chicken at all!).
As someone who’s spent years exploring American comfort food I’m excited to break down this delicious mystery for you. Let’s dive into the sizzling world of chicken fried cooking!
The Simple Truth: What “Chicken Fried” Actually Means
“Chicken fried” refers to a cooking technique not the meat itself. It’s a distinctly American culinary method where food (usually meat) is
- Tenderized (often by pounding it thin)
- Dredged in seasoned flour
- Dipped in an egg wash (usually eggs mixed with milk or buttermilk)
- Coated again in seasoned flour or breadcrumbs
- Fried in hot oil until golden and crispy
The name comes from the fact that this breading and frying technique is similar to what’s traditionally used for Southern fried chicken. When applied to other foods, they become “chicken fried” – meaning they’re prepared using the same method as fried chicken!
Origins: Where Did Chicken Fried Cooking Come From?
Chicken fried cooking has fascinating roots. While it’s considered quintessentially Southern American, its origins actually trace back to European immigrants. Many food historians believe that chicken fried steak evolved from German and Austrian dishes like Wiener schnitzel, brought to America by immigrants settling primarily in the South, especially Texas.
These resourceful cooks adapted their traditional recipes using local ingredients. The addition of creamy white pepper gravy is the distinctly American contribution that transformed this dish into the comfort food classic we know today.
Chicken Fried Steak vs. Country Fried Steak: What’s the Difference?
People often confuse these two similar dishes:
- Chicken Fried Steak: Typically has a thicker, crispier coating and is served with white gravy
- Country Fried Steak: Usually has a thinner breading and comes with brown gravy
Both start with tenderized beef (typically round steak), but the breading style and gravy differ. Think of chicken fried steak as the crunchier cousin with creamy white gravy!
Why Is “Chicken Fried Chicken” Not Just Called “Fried Chicken”?
This is where things get confusing! The term “chicken fried chicken” emerged to distinguish it from traditional bone-in fried chicken. Here are the key differences:
- Chicken Fried Chicken: Uses boneless chicken (usually breast) that’s been pounded thin, then breaded and fried with the “chicken fried” technique. Served with white gravy.
- Traditional Fried Chicken: Usually bone-in chicken pieces with a different, often lighter breading directly on the skin. Typically served without gravy.
It’s basically about clarifying that you’re getting boneless chicken prepared in the chicken fried steak style rather than traditional bone-in fried chicken. I know it sounds silly, but once you taste the difference, you’ll understand why they needed different names!
The Ultimate Chicken Fried Process: A Step-by-Step Guide
If you wanna try making chicken fried anything at home, here’s my tried-and-true method:
1. Preparing the Meat
- For steak: Use round steak or cube steak and pound it to about ¼-inch thickness
- For chicken: Use boneless chicken breasts, butterfly them, and pound thin
- Tenderizing is crucial – it breaks down muscle fibers for tenderness and helps with even cooking
2. The Breading Station (The Secret to Success!)
Set up three separate dishes:
- Dish 1: Seasoned flour (salt, pepper, paprika, maybe some garlic powder)
- Dish 2: Egg wash (beaten eggs + milk or buttermilk)
- Dish 3: More seasoned flour or breadcrumb mixture
3. The Breading Process
- Dredge meat in the first flour mixture
- Dip in egg wash
- Coat thoroughly in final flour mixture
- For extra crunch, let it rest 5-10 minutes before frying
4. Frying
- Heat oil to 325-350°F (not hotter or it’ll burn!)
- Don’t overcrowd the pan (this drops the temperature)
- Fry until golden brown and cooked through (about 3-4 minutes per side)
- Rest on a wire rack (not paper towels) to keep crispy
5. The Classic White Gravy
No chicken fried dish is complete without it!
- Pour off most oil, leaving about 2-3 tablespoons and the tasty brown bits
- Add 2-3 tablespoons flour to make a roux
- Cook the roux until light golden (not dark!)
- Slowly whisk in 2 cups of milk
- Season generously with salt and black pepper
- Simmer until thickened
Beyond Steak and Chicken: The Chicken Fried Universe
The chicken fried technique has expanded to many other foods:
- Chicken Fried Pork Chops: Tenderized pork chops with the same treatment
- Chicken Fried Bacon: Yes, it exists and it’s amazing
- Chicken Fried Fish: Particularly popular with catfish
- Chicken Fried Mushrooms: A vegetarian option that’s surprisingly satisfying
- Chicken Fried Cauliflower Steak: A newer plant-based version
Basically, if you can bread it and fry it, someone has probably “chicken fried” it!
Why We Love Chicken Fried Foods
The appeal of chicken fried dishes is multifaceted:
- The textural contrast between crunchy exterior and tender interior
- The savory flavor profile enhanced by creamy gravy
- The comfort food factor – hearty, satisfying, and nostalgic
- It’s accessible luxury – simple ingredients transformed into something special
FAQs: Everything Else You Wanted to Know About Chicken Fried Foods
What’s the best oil for chicken frying?
Vegetable oil, canola oil, or shortening work best due to their high smoke points. Avoid olive oil as it has a lower smoke point and will burn before your food is properly cooked.
How do I keep the crust crispy?
Maintain proper oil temperature (325-350°F), don’t overcrowd the pan, consider double-dredging for extra thickness, and rest cooked food on a wire rack rather than paper towels.
Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk adds tanginess and helps tenderize the meat. Many Southern cooks swear by it for authentic flavor.
Can I bake instead of fry for a healthier version?
While baking won’t achieve the same crispy texture, you can bake at 400°F for 20-25 minutes. Drizzle with a bit of oil before baking for a crispier result.
What sides go best with chicken fried dishes?
Traditional sides include mashed potatoes, green beans, corn on the cob, and biscuits. The starchy sides are perfect for soaking up that delicious gravy!
How do I reheat leftovers without sogginess?
Avoid the microwave! Reheat in a 350°F oven for 10-15 minutes, or try an air fryer for maintaining crispiness.
My Personal Take on Chicken Fried Cooking
I gotta say, there’s something special about a perfectly executed chicken fried dish. The first time I tried making chicken fried steak at home, I made a huge mess of my kitchen, but the results were worth it! That moment when you cut into the crispy coating and the tender meat beneath, then dip it in that peppery white gravy… pure comfort food magic.
What I love most about this cooking style is how it transforms humble ingredients into something extraordinary. You don’t need fancy cuts of meat – in fact, chicken fried cooking was born from making tougher, cheaper cuts delicious by tenderizing and adding flavor through the breading and frying process.
The Bottom Line
So what does “chicken fried” mean? It’s a cooking technique where food is breaded and fried in the style of Southern fried chicken, regardless of what’s being cooked. It’s a testament to American culinary ingenuity – taking immigrant cooking traditions and transforming them into something new and distinctly regional.
Whether you’re enjoying chicken fried steak smothered in white gravy at a roadside diner or trying an upscale chicken fried duck breast at a fancy restaurant, you’re participating in a delicious culinary tradition that spans generations of American cooking.
Have you tried making chicken fried foods at home? What’s your favorite chicken fried dish? Drop a comment below – I’d love to hear about your experiences with this classic cooking technique!
What Is Chicken Fried Steak?
Chicken Fried Steak gets its name from the breading used on the outside of the steak before it’s fried in the same manner as traditional fried chicken — but instead of chicken, a tenderized piece of beef steak is used instead. The breading consists of flour that is seasoned with salt, pepper, and a variety of other seasonings depending on the individual preferences among cooks and regional traditions. Many cooks have their own secret breading combination that they guard heavily. Before the steak is dredged in the seasoning mixture, it is immersed in an egg batter that sometimes includes buttermilk, while some prefer to use regular milk. The steak is then fried in a skillet with lard, shortening, or vegetable oil.
Chicken Fried Steak is typically served with a blanket of peppered white gravy. Although traditionally served as the main entree for the evening meal in Texas and other southern states, Chicken Fried Steak has gained popularity in the Midwest and other locations as a breakfast food served with a side of eggs, toast, and hash browns.
The History of Chicken Fried Steak
As mentioned previously, the origins of Chicken Fried Steak are highly debatable. It’s likely that the kitchens of Germany and Austria are the ancestral homes of Chicken Fried Steak and that the dish migrated to North America during the Great Migration from Northern Europe to the New World. Once arrived on fresh shores, the dish continued to evolve, taking regional twists and turns along the way. Significant differences exist even in Texas, with those on the western side of the state preferring a dry rub coating, while East Texas residents swear by double dipping the steak in a rich egg batter before dredging it through the mixture of flour and seasonings.
It’s also possible that, like many good things to eat, the dish originated in several different parts of the world without any cultural influence from elsewhere.