Despite the misleading name, Chicken Fried Steak contains no chicken.
It is a beef steak breaded and fried following the fried chicken technique.
Its history is a fascinating weave of migrations: it was born in Texas in the mid-19th century, brought by German and Austrian immigrants who tried to recreate their beloved Wiener Schnitzel with local ingredients.
Declared the official dish of the State of Texas in 2011, it represents the art of elevating cheaper cuts of meat through a double crunchy breading and the accompaniment of White Gravy, a thick white peppery sauce made from the meat’s pan drippings, milk and flour.
I chose this recipe to accompany J-Ax‘s song at Sanremo 2026, entitled “Italian Starter Pack”.
The Milanese rapper, founder of Articolo 31 (debut in 1993), brings to the Ariston stage a song that ironizes on the symbols and contradictions of being Italian today, moving on modern Country sounds.
The Chicken Fried Steak is the culinary example of a “survival kit” (an starter pack) that the Italian emigrant brought to America, transforming his cutlet into a Texan classic.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Frying
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 beef steaks (rump, topside, knuckle — about 5.3 oz each, 3/8 in thick)
- 1/2 cup buttermilk (or whole milk + lemon)
- 1 tablespoon sweet paprika
- 1 teaspoon garlic powder
- 1 egg
- 1 2/3 cups all-purpose flour
- to taste salt and pepper
- 1 2/3 cups whole milk
- 2 tbsp flour
- to taste black pepper
Steps
Preparing the Meat
Start by pounding the beef slices (topside or rump) with a meat mallet until thin (about 5–7 mm, roughly 3/16–1/4 inch). This step is essential to break the fibers and ensure the meat cooks as fast as the breading.Marinade: Immerse the slices in buttermilk flavored with a pinch of salt and pepper. Let rest in the refrigerator for at least 30 minutes: the acidity of the buttermilk will make the meat incredibly tender.
The Double Breading (Double Dip)
Prepare a bowl with the flour mixed with all the spices (paprika, garlic, salt and plenty of black pepper).
Take a slice from the buttermilk, press it into the flour well, dip it again in the buttermilk and coat it a second time in the flour. This “double dip” creates the characteristic crispy and irregular “ridges” typical of the dish.
Frying
In a large cast-iron or heavy-bottomed skillet, heat the vegetable oil (it should be about 5/8 inch deep). The ideal temperature is 347°F.
Fry one or two slices at a time for about 3–4 minutes per side, until they turn golden-brown and super-crispy.
Important: Drain the meat on a rack (not on paper towels, so as not to soften the crust) and keep it warm in the oven at 212°F while you prepare the sauce.
The White Gravy
Empty the skillet of the frying oil, leaving about 3 tablespoons of fat and the tasty leftover breading bits on the bottom.Add 2 tablespoons of flour and cook over medium heat, stirring constantly for a couple of minutes (it should not darken too much; keep it a light roux).
Pour the whole milk in a thin stream, continuing to whisk to avoid lumps.
Cook until the sauce thickens (it should coat the spoon).Adjust salt and add a generous amount of coarsely ground black pepper: the White Gravy must be very peppery!
Serve the steaks piping hot, spoon gravy over half of the meat and accompany with classic mashed potatoes or bacon green beans.
