Chicken Fried Steak
Classic Chicken Fried Steak.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
Fonctionnalité Premium
Fonctionnalité Premium
Chicken Fried Steak's origins are debated, but it's generally believed to be a Southern or Midwestern adaptation of the German Wiener Schnitzel brought by European immigrants in the 19th century. The technique of breading and frying tenderized meat was already established, and the availability of beef in America led to the use of steak instead of veal.
Fonctionnalité Premium
Chicken Fried Steak is deeply rooted in American comfort food culture, particularly in the South and Midwest. It represents a hearty, satisfying meal often associated with family gatherings, diners, and home-style cooking.
Comfort Food Staple
Chicken Fried Steak is considered quintessential comfort food, often evoking feelings of nostalgia and home cooking.
Diner Culture
It's a staple on diner menus across the United States, representing classic American cuisine.
Regional Variations
Regional variations exist, with some areas favoring cream gravy and others preferring brown gravy.
Sunday Supper
Often served as a centerpiece for Sunday suppers, bringing families together over a shared meal.
Fonctionnalité Premium
Chicken Fried Steak offers a comforting and rich flavor profile, dominated by savory and creamy notes.
The steak itself contributes a beefy, umami flavor, which is enhanced by the seasoned breading. The breading provides a crispy texture and a slightly salty, peppery taste. The creamy gravy, typically made with milk or cream, butter, and flour, adds a rich and decadent element. Black pepper is a key ingredient in the gravy, adding a sharp, spicy counterpoint to the richness.
Fonctionnalité Premium
Tenderizing the Steak
Pounding the steak to an even thickness helps tenderize it and ensures even cooking.
Double Dredging
Double dredging the steak in the flour mixture creates a thicker, crispier crust.
Hot Oil is Key
Ensure the oil is hot enough (around 350°F) before adding the steak to achieve a golden-brown, crispy exterior.
Don't overcrowd the pan
Fry the steaks in batches to maintain the oil temperature and prevent them from steaming instead of frying.
Rest the Steak
After frying, let the steak rest on a wire rack to allow excess oil to drain off and prevent the crust from becoming soggy.
Fonctionnalité Premium
Explorez des plats et restaurants supplémentaires de Main Course
Explorer Main CourseDécouvrez les meilleurs restaurants et expériences culinaires à Lubbock.
Explorer LubbockEn savoir plus sur la culture gastronomique, la scène des restaurants et le patrimoine culinaire de United States.
Explorer United States