European origins
There’s a tale that this dish originated when a Texan chef misinterpreted a request for "chicken and fried steak," but that’s not the real story. When European immigrants arrived in Texas during the 1800s, they brought with them the tradition of preparing Wiener schnitzel, a breaded and fried veal cutlet that was beloved in their home countries. At that time, it was quite challenging for the average person to obtain veal, but fortunately, Texas offered a more accessible substitute: beef.
Because it was inexpensive, chicken-fried steak became a staple for the working class. History professor James McWilliams notes in Texas Monthly that to save money, people would take "the most humble and toughest cuts of meat from the scraggliest backyard cow," tenderize it thoroughly, then coat it in flour and pan-fry it in grease. According to McWilliams, these early versions of chicken-fried steak were "scrappy, low-cost meals that mirrored the hardships faced by settlers living on the brink of starvation and poverty." Despite the grim circumstances, these steaks provided cheap, hearty meals, making them a favorite among people throughout the Southwest.
It wasn't very Texan at first
Although chicken-fried steak is often seen as a classic Texan dish, it actually made its debut on a cafeteria menu in Colorado in 1914. It wasn't until 1932 that it appeared on a menu in Texas, but it's likely that locals were enjoying this hearty meal long before it was officially offered in restaurants. At that time, chicken-fried steak was more of a Western dish than a distinctly Texan one. Nevertheless, it quickly became popular among diners, earning the title of America's third favorite restaurant dish from the National Restaurant Association in 1942.
It wasn't until the 1970s that chicken-fried steak became closely linked with Texas. After a period of fascination with European cuisine, the culinary world began to crave food that felt more authentic and rooted in tradition. Texas embraced chicken-fried steak as its unofficial state dish, and the rest of the nation followed suit. Critics from esteemed publications like the New York Times praised the dish for its genuine appeal, while writers such as Dan Jenkins helped solidify the connection between chicken-fried steak and Texas in their works.
Chicken-fried steak today
Nowadays, chicken-fried steak remains a beloved dish throughout Texas, found on the menus of numerous casual dining establishments. However, some critics argue that the mass-produced versions stray from the dish's authentic essence. For many Texans, chicken-fried steak evokes warm memories of home-cooked meals and family gatherings. As author Lisa Fain notes in her book, "The Homesick Texan," featured in Serious Eats, "chicken-fried steak is about transforming something that might not be very appealing, like a tough cut of beef, into something truly delicious with a bit of creativity." Fain believes this embodies the spirit of Texas, which is why the dish holds such a deep connection to the state.
You can find chicken-fried steaks from Texas to New York City, but for a genuine experience, making it at home is surprisingly simple. Start by tenderizing and flattening a few cube steaks, then coat them in flour, dip them in buttermilk batter, and coat them in flour again. Fry the steaks in oil heated to 325 degrees Fahrenheit for about four minutes on each side, then transfer them to a paper towel. Finally, use the leftover oil, flour, and some milk to prepare the gravy, following this tip to ensure it doesn’t turn out too thin.
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