Country fried steak and chicken fried steak are two types of Southern comfort food that may be easily confused with one another, as they sound rather alike. However, by closer examination, one is own to observe certain differences in terms of original preparation, ingredients used in their preparations, methods of preparation, and the taste of meals prepared from these foodstuffs.
Having many years of experience as a professional Chef and running my own restaurant I would like to explain are country fried steak and chicken fried steak the same?
Origins and History
While both dishes involve breaded and fried steaks, country fried steak and chicken fried steak emerged separately and have unique backgrounds.
The History of Country Fried Steak
Country fried steak has its culinary roots in European cuisine. More specifically, it evolved from the Austrian and German dish wiener schnitzel.
Wiener Schnitzel – The Origins
- Wiener schnitzel dates back to the 1800s in Austria and Germany
- Traditionally made from veal coated in breadcrumbs and fried
- Brought to America by immigrants from Central Europe
Adapting to Become Country Fried Steak
- Immigrants adapted the wiener schnitzel recipe to use inexpensive beef cuts
- Flour and pan frying techniques borrowed from Southern American cooking
- The dish spread from German American communities in Texas across the South
- By the early 1900s it was known as country fried steak and was popular diner fare
Why the Name Country Fried Steak?
- The designation “country” refers to the use of low-cost cuts of meat
- Frying in oil or lard was common in country style Southern cooking
- The name distinguished it from the upper-class Austrian wiener schnitzel
So in summary, the dish we know as country fried steak evolved from Old World wiener schnitzel combined with pan frying methods common in the American South.
The Origins of Chicken Fried Steak
Chicken fried steak was born in Texas and comes from distinctly American culinary traditions.
Getting Creative During Beef Shortages
- Beef was scarce but chicken was plentiful in Texas in the late 1800s
- Cooks started breading and frying cheap cuts of beef to mimic fried chicken
- The technique made the tough cuts more palatable
Why the Name Chicken Fried Steak?
- The breading and frying cooking method was borrowed from Southern fried chicken
- The steak was fried like chicken but the meat was beef
- The name chicken fried steak first appeared in print in the 1930s
Rise of a Southern Comfort Food Staple
- Chicken fried steak grew very popular across Texas and the Southern U.S. through the mid 1900s
- It became a staple menu item at diners, cafes, and home kitchens
- Each cook or restaurant would put their own spin on the dish
In summary, chicken fried steak was created in the American South as a way to transform inexpensive steak using the frying technique made popular with Southern fried chicken.
Key Differences in Ingredients
Are country fried steak and chicken fried steak the same? The core ingredients of country fried steak and chicken fried steak are similar, but variations in the type of meat and coatings set the dishes apart.
Country Fried Steak Ingredients
- Meat: Usually round or chuck beef cuts. Tougher, more affordable cuts.
- Breading: Seasoned flour followed by egg wash and then breadcrumbs (cornmeal, panko)
- Frying: Pan fried in oil, lard, or shortening
Key Aspects of Country Fried Steak
- Uses thicker, tougher cuts that require tenderizing
- Leaner cuts like round or chuck
- Thicker breading from cornmeal or panko crumbs
Chicken Fried Steak Ingredients
- Meat: Cubed steak cut very thin. Already tenderized.
- Breading: Seasoned flour, egg wash, then cracker meal or flour
- Frying: Also pan fried but in more oil than country fried steak
Key Aspects of Chicken Fried Steak
- Starts with thin, tender cube steaks instead of tougher cuts
- No need to pound or tenderize before breading
- Lighter breading from flour or fine cracker crumbs
So the main ingredient difference comes down to the cut of beef used. Country fried relies on tougher cuts that require tenderizing while chicken fried starts with thin, tender cube steak.
Preparation and Cooking Method Differences
Even though both dishes are Breaded and Pan fried, country fried steak needs more preparation than this one.
Steps for Preparing Country Fried Steak
- Choose a harder round or Chuck steak
- To tenderize the meat, cut into cubes, using a meat pounder, or using a fork to poke through the meat.
- Mix the seasoned flour, beaten egg and breadcrumbs for breading
- Coat the dredge steak with flour, and then egg wash and finally coat it in breadcrumbs.
- Heat approximately a quarter of an inch of oil in cast iron skillet until the surface appears shiny and something dropped in sizzles.
- When the oil is glossy, deep fry breaded steaks for 2-3 minutes either side until they are a golden brown
Extra Tenderizing Required
The difference is that country fried steak has to be pounded to tenderize it since it uses less expensive, more rigid cuts.
Steps for Preparing Chicken Fried Steak
- Dry pat cube steaks and sprinkle with salt and pepper
- Establishment of the breading station where there should be a flour, egg wash, cracker crumbs or flour.
- Place seasoned cube steaks into flour, then to egg and lastly coat in crumbs
- Warm 1/4 of inch oil in skillet over medium-high heat
- Fry breaded steaks 1-2 minutes per side until they are dark golden brown
No Tenderizing Needed
Chicken fried steak does not tenderize because it does not need to, it uses cuts of meat that are tender – cube steak.
Thus the preparation method is almost identical, but country fried steak involves even more preparation to turn the cheaper cuts into a steak that can be eaten.
Gravy Differences
Are country fried steak and chicken fried steak the same? While both dishes can be served with creamy gravy, the gravy bases tend to differ.
Traditional Country Fried Steak Gravy
- Milk-based white gravy
- Uses drippings from the fried steaks
- Thickened with flour then simmered with milk
- Simple, savory, and rich
Chicken Fried Steak Gravy Options
- Cream-based pepper or sausage gravy
- Drippings usually not used
- More elaborate gravy recipes
- Pepper gravy – cream sauce with cracked black pepper
- Sausage gravy – milk, flour, and crumbled sausage
Chicken fried steak allows for more creative liberty with the gravy. Country fried steak is best paired with simple milk-based pan gravy for balance.
How the Flavors and Textures Differ
The variations in ingredients and cooking techniques produce somewhat different eating experiences when it comes to flavor and texture.
Country Fried Steak Characteristics
- Chewy but tender beef texture
- Savory, beefy flavor
- Substantial, crisp coating
- Rich milk gravy provides contrast
Chicken Fried Steak Characteristics
- Very tender, thin steak
- Milder beef flavor
- Delicate, ultra-crispy coating
- Pepper or sausage gravy adds spice and tang
So country fried steak offers a heartier meat experience with a sturdy crust, while chicken fried steak delivers extreme tenderness and crunch with bolder gravy flavors.
Conclusion
While country-fried steak and chicken-fried steak appear nearly identical at first glance, they have distinct origins, ingredients, cooking methods, and flavor profiles. Country fried steak emerges from European wiener schnitzel and uses tougher cuts of beef.
Chicken fried steak was born in Texas and starts with thin, tender cubed steaks. The gravies and overall eating experience differ as well. However, both dishes offer comforting, crispy fried steak smothered in rich gravy – two icons of Southern cooking.
Whether you grew up eating country or chicken fried steak, both warrant a place in the Southern fried food hall of fame.