Both chicken-fried steak and country-fried steak refer to the same dish – a breaded and fried cut of beef, usually tenderized round or rump steak. The naming depends on regional variations in the United States. While they are essentially the same dish, there are some minor differences between chicken-fried steak and country-fried steak.
What is Chicken-Fried Steak?
Chicken-fried steak, also known as pan-fried steak, is a dish consisting of a sliced cut of beefsteak (usually round or rump) that is seasoned, breaded and pan-fried. It is similar to the Wiener schnitzel dish found in Central European cuisine.
The meat is pounded with a meat tenderizer to make it thinner and more tender. It is then seasoned, dredged in flour, dipped in egg and coated in breadcrumbs before being fried in oil or shortening until golden brown. The breading gives it a crispy external texture while keeping the inside juicy and tender.
Chicken-fried steak is usually served with cream gravy made from the pan drippings. It is also commonly served with mashed potatoes and vegetables like green beans or corn. A slice of Texas toast can also accompany the dish.
The origins of chicken-fried steak are disputed, but it is believed to have its roots in German and Austrian wiener schnitzel that was brought to Texas by immigrants in the 19th century. The thin cutlets of wiener schnitzel resembled the fried chicken that was popular in the American South at the time.
Key Features of Chicken-Fried Steak:
- Sliced beefsteak, usually round or rump
- Tenderized by pounding with meat mallet
- Seasoned with salt, pepper and sometimes garlic powder
- Dredged in seasoned flour
- Dipped in egg wash
- Coated with breadcrumbs (cracker meal) and fried until crispy
- Served with cream gravy
What is Country-Fried Steak?
Country-fried steak is very similar to chicken-fried steak in ingredients, preparation method and taste. The difference is mainly in the regional terminology used.
Country-fried steak is more commonly used in the Southeastern United States, while chicken-fried steak is the predominant term in Texas, Oklahoma and surrounding areas. The terms are often used interchangeably, even within the same regions.
Like chicken-fried steak, country-fried steak consists of sliced beefsteak tenderized and coated with seasoned flour then fried. It is also served with cream gravy along with sides like mashed potatoes and vegetables.
The preparation process for country-fried steak is practically identical to chicken-fried steak. Some minor differences may include:
- Use of round steak instead of cube steak
- Seasoning variations added to the flour coating
- Frying in bacon grease instead of shortening or vegetable oil
But these differences are based on individual cook’s preferences rather than an established difference between the two terms.
Key Features of Country-Fried Steak:
- Sliced beefsteak, often round steak
- Tenderized
- Seasoned flour coating
- Fried until crispy
- Served with cream gravy
Origins of the Different Terms
It is unclear exactly when the terms chicken-fried steak and country-fried steak emerged and diverged. However, food historians posit some theories behind the etymology:
- The method of breading and frying the steak is similar to how Southern cooks prepared fried chicken, leading to the term chicken-fried.
- German immigrants who settled in Texas brought wiener schnitzel recipes. The veal cutlets were replaced with cheaper beefsteak.
- The term country-fried distinguishes the hearty, down-home country cooking style of the dish in the Southeast vs the fancier schnitzel dishes.
Whatever the origins, chicken-fried steak became the more predominant term in Texas and surrounding states. Meanwhile, country-fried steak was more common in the Southeast. Regional dialects led to the divergence of the terms even as the dishes remained essentially identical.
How Country-Fried Steak is Prepared
While the procedures for chicken-fried steak and country-fried steak are mostly the same, here is an overview of how traditional country-fried steak is prepared:
- Pound the steak: Use a meat mallet or tenderizer to pound the steak to about 1⁄4-inch thickness. This helps tenderize the meat.
- Season the flour: Prepare your breading station. Mix together flour, salt, pepper and any other seasonings like garlic powder or paprika in a shallow dish. You want a well-seasoned flour coating.
- Bread the meat: Dredge the steaks in the seasoned flour to evenly coat both sides. Gently shake off any excess.
- Dip in egg wash: Beat a few eggs with some milk or buttermilk to make an egg wash. Dip the floured steaks in the egg mixture, fully coating the surface.
- Add breadcrumb coating: Finally, press both sides of the steaks into plain breadcrumbs or cracker meal until evenly coated.
- Fry the steaks: Pour oil about 1⁄4-inch deep into a large skillet. Heat to about medium. Gently add the breaded steaks and fry 3-4 minutes per side until golden brown.
- Make the gravy: Remove steaks and keep warm. To pan drippings, whisk in flour and milk to create a creamy gravy.
- Serve hot: Place fried steaks on a plate and smother with hearty cream gravy. Serve with mashed potatoes, greens and hot biscuits or cornbread.
Key Differences Between Chicken-Fried and Country-Fried Steak
While chicken-fried steak and country-fried steak are largely identical in recipe and preparation, there are some subtle differences between the two regional versions:
| Chicken-Fried Steak | Country-Fried Steak |
|---|---|
| More common term in Texas and surrounding states | More common term in the Southeast United States |
| Typically uses cube steak cut from round or rump | Often uses round steak instead of cube steak |
| Can use cracker meal or breadcrumbs for coating | Tends to just use plain breadcrumbs for coating |
| Often fried in shortening or vegetable oil | Sometimes fried in bacon grease for added flavor |
However, most of these differences are not universally true and come down to individual preferences. The main distinction remains the regional terminology, not the recipe or preparation method.
Cultural Significance of Country-Fried Steak
Country-fried steak has become an iconic staple of Southern cuisine and culture over the past century. Some key cultural associations include:
- Home-cooking tradition: Passed down for generations as a way to transform cheap steak cuts into a hearty, satisfying family meal.
- “Meat and threes”: A country-fried steak entree with 3 vegetable sides is classic “meat and threes” diner fare across the South.
- “Taking the Grands to dinner”: Going out to a classic Southern diner or smorgasbord for chicken-fried steak night is a long-standing family tradition.
- State dishes: Variations of country-fried steak are one of the official state dishes of Indiana, Kentucky, Nebraska, Oklahoma, South Carolina, Tennessee, and Wyoming.
The dish represents the resourcefulness of Southern cooking methods applied to inexpensive ingredients, creating a hearty, comforting meal with nostalgic ties for many people across the region.
Popularity and Variations
Chicken-fried and country-fried steaks have spread across the United States from their Southern origins. The dish can now be found in restaurants throughout the country.
Some regional variations have also emerged, such as:
- Iowa: Beef tenderloin is used instead of cube steak or round.
- Indiana: Pork tenderloin is battered and fried in the same manner.
- Pacific Northwest: Hamburger steak is cooked to order then battered and fried.
Creative twists also include chicken-fried venison, buffalo or elk for more gamey flavors. The basic breading and frying method works well with most meats.
Nutrition Facts
Chicken-fried and country-fried steaks are high in calories, fat and sodium, as you might expect from a battered and fried dish. A typical 8 oz serving provides:
| Nutrient | Amount |
|---|---|
| Calories | 700-900 |
| Total Fat | 45-55g |
| Saturated Fat | 15-20g |
| Cholesterol | 190mg |
| Sodium | 1500-2000mg |
| Carbs | 25-35g |
| Protein | 40-50g |
The breading and frying method adds a lot of calories from fat and sodium compared to a regular unfried steak. Going easy on the cream gravy can reduce some of the fat and sodium content.
How to Make Healthier Versions
Chicken-fried and country-fried steaks are certainly indulgent treats. But there are some simple ways to lighten them up a bit:
- Use leaner round or sirloin steak cuts.
- Trim off any visible fat before cooking.
- Use reduced-sodium seasoning in the flour.
- Choose olive oil or avocado oil instead of shortening for frying.
- Use whole wheat flour in the breading.
- Make the gravy with low-fat milk and skip adding butter.
- Go easy on the gravy or serve it on the side.
- Opt for lighter sides like a fresh salad.
Baking instead of frying can also reduce the fat and calorie content. While it won’t have quite the same crispy texture, baked country-fried steak can still be delicious and better for your waistline.
Is Chicken-Fried Steak the Same as Country-Fried Steak?
In summary, chicken-fried steak and country-fried steak are different regional names for what is essentially the same dish – beefsteak pounded thin, breaded and fried. The core ingredients and preparation are identical.
The only real differences come down to variations in terminology used in different parts of the Southern United States. But these names are highly interchangeable, even within states that supposedly prefer one term over the other.
So whether you grew up calling it chicken-fried or country-fried, both names refer to the same uniquely Southern breadcrumb-crusted, crispy fried steak that is smothered in creamy gravy. It’s a hearty indulgence that evokes nostalgia across the Southern United States.
The Bottom Line:
Chicken-fried steak and country-fried steak are just two different regional names for the same dish – a breaded, fried beefsteak traditionally served with cream gravy. The core preparation is identical, with only minor variations in things like the cut of meat used. So while the terminology differs between Texas and the Southeast, food lovers across the South can agree that this crispy, crave-worthy steak dish hits the spot!