While chili (particularly “Texas Red”, and yes, that means no beans.) is the official state food of Texas, there is little doubt that the unofficial state food of Texas is the chicken fried steak.
I’ve known the wonderful delight of chicken fried steak all my life. While I grew up in California’s wine country, my family and many others were originally dust bowl immigrants from Texas, Oklahoma and Arkansas. Southern cuisine was my staple as a boy, mixed with a strange variety of Italian, Mexican, Hungarian and Asian influences. The restaurants of Northern California don’t serve “country fried steak” they serve chicken fried steak, and that’s the way we like it.
I know that there are some Texans who will rail at me for even hinting that any Californian can produce a real chicken fried steak, but we do, at least it’s done well North of San Francisco, where the population is mostly rural. That being said, this is still a Texan tradition, and I’m passing it on as such, as is only fair, since it moved with our families from Texas, Texoma, Oklahoma and Arkansas.
If you’ve never had, or heard of chicken fried steak, you may wonder exactly what it is. In a nutshell, it’s a steak cooked in the same manner as Southern fried chicken. That is to say it’s breaded and fried in a cast iron skillet with plenty of oil (read Crisco, lard or perhaps, in rare cases, suet) until it’s crisp, juicy and delicious and slathered in gravy, either made from the pan drippings (not my preference, I just don’t like beef gravy) or in Southern White Gravy.
If served for breakfast or brunch, you’ll find it with a side of fried potatoes or hash browns. When served for dinner it will usually be found accompanied with mashed potatoes, also slathered in gravy, and some form of vegetable or other. (This is where your basic green bean or, better yet some fried okra comes into play.)
So, no matter where you hang your hat, kick your feet up, set a spell and make up a bit of Texas for supper tonight. You’ll be glad you did, I assure you.
Serving Size: 1
Amount Per Serving: Calories: 880Total Fat: 47gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 286mgSodium: 474mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 78g
What I would have done differently if I had thought of it at the time:
To be honest, I change this up occasionally depending on my mood. If I’m in the mood for a bit of spice, I’ll add some cayenne pepper to the buttermilk while he steak is soaking and add a bit of hot paprika to the flour. It really just depends. you can pretty much change up the flavors in any way you choose.
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