Chicken Fried Steak?

Question

Why is it called chicken fried steak when there is no chicken involved in the process of cooking chicken fried steak?

Answer 1

The recipe comes from the austrian wiener schnitzel, which was originally made with chicken or veal. When the Germans and Austrians started moving to texas, they found that beef was cheaper and easier to get so they started making it with that. The locals got a hold of the recipe and liked it so much that they adopted it as part of their cuisine and it spread like wildfire. the chicken part was originally to describe that the steak was cooked like chicken in the schnitzel method (pounded, soaked, crubmed, fried) and it just sort of stuck.

Answer 2

it is called chicken fried steak because it is prepared in the same way fried chicken is

Chicken fried steak or country fried steak is a food preparation associated with soul food and Southern U.S. cuisine, particularly Texas. It is a piece of beef steak, coated and fried as if it were a piece of fried chicken.

Chicken fried steak is prepared by taking a thin cut of beef steak and tenderizing it by pounding. It is then either immersed in batter or dredged in flour to which salt, pepper, and often other seasonings, have been added. After this, the steak is skillet-fried or, less commonly, deep-fried

here is a good recepe

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Answer 3

I have no idea, I would rather have Steak. I'm not that crazy for Chicken Fried Steak...

Answer 4

Because they fry it like fried chicken even thought it is steak

Answer 5

because the steak is battered and fried in the same manner that you fry chicken..hence "chicken fried" steak. It's as simple as that. :)

Answer 6

Because it is fried.. a way that chicken is typically cooked. Its steak breaded and fried.. mmm mmm unhealthy!

Answer 7

Gradients answer is awesome. I have been to germany , and it does look like the schnitzel you can get there.

Answer 8

I use chicken so I don't what recipe you use.