October 26th is Chicken Fried Steak Day #ChickenFriedSteakDay and on days like this I wish Suzzane was here. Chicken Fried Steak was one of her favorite meals along with Pot Roast. I must say David and I make a mean Chicken Fried Steak with Homemade Gravy.
I think I will have David stop by the Grocery Store this evening to pick up Chicken Fried Steak because Charlie also loves it. I just hope with the toothache Charlie has he can eat this evening. Would you like to join us for dinner? If not I posted a recipe below so you can make your own Chicken Fried Steak.
Crispy breading and creamy Gravy are just a few things you can look forward to on October 26th, which is National Chicken Fried Steak Day. Chicken Fried Steak is a Southern cuisine classic. So, break out your deep fryer, get your gravy ladle ready and get excited to have a full belly of Southern fried goodness!
It seems like big things always happen in Texas! This includes celebrating that guilty pleasure, Chicken Fried Steak, which is said to be the result of a mix-up in a Fried Chicken versus Steak food order in 1911. First the Chicken Fried basics.
Chicken Fried Steak is simply described as a thin, round cut of Beef which you Bread and fry. Most folks serve Chicken Fried Steak with mashed Potatoes and cream Gravy. Seems simple enough and yet, there’s a whole story behind a dish that’s worthy of praise.
One of the reasons for Chicken Fried Steak’s popularity certainly stems from the great publicity it generated. Whether you call it Chicken Fried Steak, Pan Fried Steak or Country Fried Steak; an early mention of this dish allegedly appears in 1924.
Writer A.L. Wyman describes Chicken Fried Steak in the “Los Angeles Times” as ”Beef Steak rolled in Flour, fried in a pan, and served with Country Gravy being poured on a hot platter and the fried Steak placed over it.” Later recipes show up in publications like the “Winnipeg Free Press” in 1936 and the “Household Searchlight Recipe Book” in 1949. Hungry yet?
But it’s really in Texas where this carnivore’s delight gains popularity with three different regional versions of Chicken Fried Steak. The East Texas version dips the Meat in Egg followed by Flour. In Central Texas, Bread Crumbs replace Flour and in West Texas, there’s no Egg-dipping at all, according to a former Texas food critic. In our home we use Egg and Flour. What do you use in your home and why?
By 2011, Lamesa, Texas launched its “Lamesa Original Chicken-Fried Festival” in commemoration of the Chicken Fried Steak Centennial. Today, we crown it the fore-runner of the current National Chicken Fried Steak Day.
National Chicken Fried Steak Day Activities
- There is no, better way to celebrate National Chicken Fried Steak Day then taking a trip to Texas or Oklahoma? For a Texas trip, check out the Gristmill River Restaurant, Blue Bonnet Cafe or Barbecue Inn. For Oklahoma, stop by Cheever’s Cafe, Tally’s Good Food Cafe or Kendall’s Restaurant. That’s good eatin’, y’all!
- If you’ve never made Chicken Fried Steak then National Chicken Fried Steak Day is the perfect time to do so! Decide on a recipe (pan fried or deep fried?) and which Gravy you think you’d prefer and do your best to prepare a Southern favorite.
- It doesn’t matter if it’s your first time making Chicken Fried Steak or you consider yourself a pro, celebrate National Chicken Fried Steak Day by having a cook-off. Have friends and family come over ready to fry up Chicken Fried Steaks using there own recipe and see whose recipe comes out on top
3 Great Chicken Fried Steak Debates
- As the name suggests, frying is a given, but what’s the best way to do it? Some enthusiasts will argue that frying in a pan is the only way, but those who deep-fry say their way is best.
- White Cream Gravy vs. Brown GravyThe two most common Sauces to choose from for Chicken Fried steak is a white cream sauce or a brown gravy sauce. Die hard chicken fried steak eaters will (happily) debate to the death why theirs is the best one. I only like White or Cream Gravy on my Chicken Fried Steak. What about you and why?
- Mashed Potatoes as a side dish are a given when it comes to Chicken Fried Steak, but many people also enjoy Chicken Fried Steak with Collard Greens, grilled Corn on the Cob, Fried Okra, Green Beans, and Spinach just to name a few. For me personally I like Hot Rolls with Butter and Black Eyed Peas or Field Peas with Homemade Fries covered in White or Cream Gravy. What do you like and why?
Why People Love National Chicken Fried Steak Day
- The crunchiness of the Chicken, the creaminess of the Gravy and the butteriness of the Mashed Potatoes. Yes, please! These are all the things you’ll get in a forkful when eating Chicken Fried Steak. And thanks to National Chicken Fried Steak Day, you have an excuse to eat as many forkfuls as you’d like. We won’t even judge you if you lick your fingers when you’re finished!
- Unless you live in an area where Chicken Fried Steak is a common cuisine, the odds of ever eating it or enjoying Chicken Fired Steak frequently are probably slim. Thankfully, National Chicken Fried Steak Day not only gives you an excuse to indulge, but Chicken Fried Steak Day also serves as a reminder that there are other cuisines out there. In this case, great Southern cooking that may be outside of your usual food choices.
- This may be a bit of a stretch, but it’s also kind of true. Sure, fried anything may not be the most healthy thing in the world, (which is why we should have everything in moderation, right?) but at least you know you’re getting some protein on October 26th. Plus, National Chicken Fried Steak Day only comes once a year and if this is the one day where you splurge on a fried food then, it’s worth it. Or at least I think so. How about you?
Recipe for Chicken Fried Steak
Original recipe (1X) yields 4 servings
- 4 (½ pound) beef cube steaks
- 2 ¼ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 tablespoon hot pepper sauce (e.g. Tabasco™)
- 1 large egg
- 2 cloves garlic, minced
- 3 cups vegetable shortening for frying
- 4 cups milk
- kosher salt and ground black pepper to taste
Directions
- Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
- Place 2 cups flour in a shallow bowl.
- Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.
- Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
- While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
- Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
- Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
- Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
- Transfer steaks to a platter and pour gravy over top.
Thank you,
Glenda, Charlie and David Cates
