Country fried and chicken fried are two classic Southern cooking techniques that result in delicious, crispy fried steaks or chicken. While they sound similar, there are some key differences between chicken fried and country fried dishes In this article, we’ll explore the history, cooking methods, and characteristics of each to understand what sets them apart
A Brief History
Chicken frying and country frying likely originated in the American South in the mid-1800s. German immigrants brought the technique of breaded, pan-fried meats like wiener schnitzel. Southern cooks adapted this method by using less expensive cuts of meat like cube steak and round steak rather than veal.
The chicken fried technique was developed first. Meat was seasoned, dredged in flour, dipped in egg batter, then fried in a pan until crispy. The coating mimicked fried chicken, hence the name chicken fried steak.
Country fried steak came later, possibly from chuckwagon cooks who didn’t have ready access to eggs for batter For this technique, meat was simply seasoned and dredged in flour before frying The steak finishes cooking in gravy, resulting in a more tender, less crispy crust.
So while both techniques used inexpensive cuts of meat and basic dredging in flour, the use of egg batter and differences in gravy distinguish chicken fried from country fried.
How Chicken Fried Is Made
Chicken fried dishes are all about that crispy, crunchy coating. To achieve this:
- The meat is pounded or tenderized, then seasoned with salt and pepper.
- The meat is dredged in flour, coated in egg batter, then dredged again in seasoned flour. This thick coating helps seal in juices.
- The breaded meat is fried in a pan, traditionally cast iron, in hot oil or shortening. The high heat crisps the batter.
- For steaks, a creamy white gravy is spooned over the meat just before serving. With chicken, the meat may be served plain.
Key elements are the egg batter and frying method. The batter combines with the flour to adhere to the meat and get very crispy when fried at high heat. The coating will be thick, crunchy, and almost shatteringly crispy, like fried chicken.
How Country Fried Is Made
Country fried dishes forego the egg batter for a simpler breading approach:
- The meat is pounded or tenderized, then seasoned with salt and pepper.
- The meat is dredged directly in seasoned flour, without any egg batter.
- The floured meat is fried in a pan until brown on both sides.
- For steaks, the meat is removed and a brown gravy is made from the pan drippings.
- The steaks go back in the pan and simmer in the gravy, allowing the flavor to seep in.
Skipping the egg batter and longer cooking time in gravy means the crust will be less crispy and more tender. The flour coating essentially braises in the gravy, taking on those flavors.
Key Differences
While both techniques use similar basic ingredients, the processes result in different textures and appearances:
- Breading – Chicken fried uses flour + egg batter + flour. Country fried uses only flour.
- Texture – Chicken fried is ultra crispy and crunchy. Country fried is more tender and soft.
- Gravy – Chicken fried uses white pepper gravy on the side. Country fried uses brown gravy cooked with the steaks.
- Cooking – Chicken fried relies on hot oil to crisp the batter. Country fried braises in the gravy.
So chicken fried showcases the crispy crust and gravy is served on the side, while country fried highlights the flavorful gravy infused into the softer breading.
Tips for Chicken Fried and Country Fried Dishes
To get the best results for each technique:
Chicken Fried
- Really pound and tenderize the meat so the batter adheres well.
- Pat meat very dry before breading to prevent sticking.
- Use sufficiently hot oil, at least 350°F, to achieve a crispy crust.
- Let oil reheat between batches to maintain high heat.
- Consider adding some crushed saltines to the flour for extra crunch.
- Don’t let steaks sit in gravy or the batter will get soggy. Spoon gravy over just before serving.
Country Fried
- Use well-seasoned flour and gravy to infuse the breading with lots of flavor.
- Cook steaks thoroughly in the gravy to allow flavor to penetrate the crust.
- Keep the gravy thin enough to absorb into the breading.
- Add onions, garlic, or other seasonings to the gravy for even more flavor.
- Allow steak and gravy to rest, covered, for optimal tenderness.
Satisfying Southern Comfort Food
While chicken fried and country fried dishes differ, they’re both tasty, comforting Southern specialties. Crispy chicken fried is great when you crave crunch. For a savory, tender version, go with country fried soaked in gravy. Or make them both and enjoy the best of both Southern fried worlds!
Whichever you prefer, be sure to round out your meal with Southern sides like mashed potatoes, biscuits, and vegetables. Then dig in to these homestyle, hearty fried steaks or chicken.
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Gallery Credit: Bruce Mikells
The Shocking Differences Between Chicken Fried and Country Fried
Here comes the shocking part, it’s less about how you fry and more about how you serve and what kind of gravy you make to go with the meal. That’s what the difference between chicken fried and country fried really “simmers” down to.
For Chicken Fried, as in Chicken Fried Steak, you’d pull the meat through your seasoned egg wash. Then you dredge the egg-coated meat in season flour. From there you drop the meat into the hot oil for frying. Or if you’re a wet batter person, this is where you’d dip your chicken before placing it in the hot oil.
In most cases, you’d want to have enough oil in the pan to cover the meat for even cooking. Chicken fried steak, like chicken fried chicken, should have a crispy delicious crust. It’s served with seasoned white gravy that can be poured over the meat or used for dipping. The gravy is usually very thick and can sometimes be the consistency of pudding.
For Country Fried meats you’re going to take similar steps, but you’ll see the difference between the country fried and the chicken fried will come down to texture and gravy in the end. The country-fried meat is dredged in seasoned flour. For some cooks that may be the only step. Others might give the meat a quick dip in an egg wash, but country-fried steak is more like a smothered steak. The coating on the meat is not nearly as crisp or plentiful.
Because you’re looking for different results with your crust, you won’t need as much oil as you would for “chicken” frying. But you do need to watch the heat of your pan because it can burn the flour and anyone who has ever “blackened” a roux can tell you that does not enhance the dish at all. The gravy is a seasoned brown gravy. It’s very savory and goes well not only with the meat but with traditional side dishes.
If youre still unclear, this video should help you.
Personally, I can agree with and do enjoy each of these methods for frying food. I think I like chicken frying for chicken and pork chops. I like country frying and thick white gravy for steak. As far as sides go, if you don’t have rice then you better have mashed potatoes. Because we are not about to let all that great gravy go to waste without mixing it up on the plate or smearing some on a biscuit.
Difference Between Country Fried Steak and Chicken Fried Steak
FAQ
Why do people call country fried steak chicken-fried steak?
Apparently, CFS as it’s affectionately shortened to, is, simply steak, breaded and fried. It gets it’s name from the fact that it’s supposed to be fried in oil that has been used to fry chicken. Steak that’s been fried in oil is just known as country fried steak.
What’s the difference between Southern fried chicken and regular fried chicken?
Southern fried chicken is pan fried, not deep fried or pressure fried. It is cooked only partially submerged in fat, with a good portion of the chicken in contact with the bottom of the pan. This is hotter and creates delicious mahogany-brown crust, while deep fried chicken merely reaches golden brown.”
What is the meaning of country fried?
Definition of ‘country-fried’
1. (of meats, esp chicken) dipped in a mixture of flour and breadcrumbs and deep-fried. 2. Also: country-fried. (of music) combined with or influenced by elements of country-and-western music.
What are the three types of fried chicken?
- Crispy fried chicken, a Cantonese dish.
- Karaage, a Japanese dish.
- Taiwanese fried chicken.
What is the difference between chicken fried and country fried?
This comparison shows how these two classic Southern dishes add up. Some food historians believe that “chicken fried” and “country fried” are just regional names for the same thing: a relatively cheap cut of beef, usually round steak or cube steak, that is seasoned, breaded, and pan-fried, traditionally in a cast-iron skillet.
Are country fried steak & chicken fried steak the same?
Country fried steak and chicken fried steak are both true staples in the southern states of the US, but they can sometimes get mistaken for one another.
What is the difference between chicken fried steak and fried chicken?
One of the main differences comes down to the process used to create the crispy, flavorful crust before the steak hits the pan. Generally, chicken-fried steak is breaded like traditional fried chicken (hence the name), using eggs and a seasoned batter. This results in a flavorful, bready shell for the steak with a satisfying crunch.
Where does country fried steak come from?
Country fried steak and chicken fried steak are both true staples in southern states of the United States, with chicken fried steak gaining more popularity in Texas and Oklahoma, and country fried steak originating in Georgia and Louisiana (via MasterClass).
What is the difference between chicken fried steak and gravy?
A delicious creamy gravy is made using the pan drippings, and both steak and gravy are served with biscuits, mashed potatoes, or your favorite vegetables. Chicken-fried steak has a crispy coating and is aptly named because it is prepared in the same manner as classic fried chicken.
What is the difference between country fried steak and cube steak?
In contrast, country-fried steak is usually just dredged in flour before frying, creating a lighter but still crisp coating. However, when it comes to the meat used, it’s also important to note that these dishes share one big similarity. Both most commonly use the cut known as cube steak, which is created by slicing top or bottom round.