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Arts & Entertainment

Southern Comfort 101: Chicken Fried Steak

Hailee Moore shares her southern food memories one comforting bite at a time. This week: Chicken Fried Steak

The term “southern comfort” triggers a parade of mental images, not including hard alcohol shots that lead to awe-inspiring college hangovers. 

For a southerner, mental image number one is chicken fried steak. It's a staple in almost every Texans’ diet, and it's apparently the official dish of the state. It was also the official “go-to” dinner in the Moore family household growing up. If your family isn’t preparing chicken fried steak homemade, some of the best places to find it are your basic hole-in-the-wall dining establishments. Places with arguable charm but reliable southern cuisine. 

To avoid any confusion, let me point out there is no chicken in chicken fried steak.  The name comes from the breading technique used when making fried chicken, which is actual chicken and will be acknowledged on a later date.

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If it’s not chicken, then what is it?  Chicken fried steak is beef.  You can find it in the store packaged as cube steak, but in actuality it's a top round tenderized with a meat mallet or an electric tenderizer.  Just when you thought all traditional beef-preparing techniques (grill, braise, roast, sear) had been covered, southerners plunge their flag into the culinary map with their usual assault on the arteries.

So…what’s the technique?  Well, “lemme show ya!” (An ear piercing phrase you might hear in places like Texas). This is a three-step breading recipe with a ladle of cream gravy. Cardiologist not approved.

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  • 4  4 oz. cube steaks
  • 1 teaspoon salt, divided
  • 2 teaspoons black pepper, divided
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten in a shallow dish
  • ½ cup vegetable oil
  • 1 cup milk
    1. Season meat with ½ teaspoon of salt and 1 teaspoon of black pepper; set aside.  In a shallow dish, mix all-purpose flour with 1 teaspoon of black pepper. Dredge each steak in flour, dip in beaten egg, and then dredge again in flour. 
    2. Heat oil in large pan (cast-iron if possible) over medium high heat.  Fry steaks 3-4 four minutes on each side, or until golden brown.  Drain steaks on paper towels.
    3. Drain off a quarter cup of frying oil and add 2 tablespoons of dredging flour to oil.  Cook over medium heat for 1-2 minutes, scraping any bits from the bottom of the pan.  Begin to whisk in milk. Cook until thick and bubbly.  Season gravy to taste.

Chicken fried steak is commonly served alongside mashed potatoes and green peas, just to get some true nourishment in your belly.

Hailee Moore is a graduate of the French Culinary Institute.  She is a professional cook by day and a food writer anytime in between.  When Hailee is not cooking or writing, she can be found running or behind a book.

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