guestblogs
May 01, 2014

Hold onto your hats, friends. We're about to enter fighting territory.

Chicken-Fried Steak is, if you are to believe a little research, holy. It is specific, it is heralded, and it is beloved. It is also best served with mashed potatoes so you can share the gravy love, but more on that in a minute. Behold, the famous dish:

Chicken-Fried Steak

First things first, why "chicken-fried"? Well any Southerner worth his grease will tell you that you don't go tossing good oil. So if oil has fried chicken, then it makes its way to cube steak, Chicken-Fried Steak is born. Daring to use fresh, virgin oil? Well, that's Country-Fried Steak, friends, and it just isn't as good.

A fun aside, because Texas always has to do things its own way, they affectionately call this main dish CFS, and since they believe they invented it following its move to the Longhorn State from Germany, they declared October 26 as Texas Chicken Fried Steak Day. You'll love the wording of the Resolution:

WHEREAS, Generations of Lone Star State residents have partaken of this beloved entree, and happy memories of putting knife and fork to a chicken fried steak in the company of family and friends are shared by countless people all across Texas...

Believe us, it goes on.

We see the start of the first real recipe in 1838, but it isn't until 1914 that the "chicken-fried" descriptor makes its way to the pages of a Colorado newspaper. And, while the dish is typically thought of as a Deep South favorite, it's part of the official state meal of Oklahoma.

All we can truly say about Chicken-Fried Steak is that it's pretty delicious. Steak, breaded and fried, and served with gravy? Put it on a biscuit and call it breakfast!

What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection!

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