ππ΄ Aunt Merle’s Chicken-Fried Steak: A Southern Comfort Classic! ππ΄
History:
Chicken-fried steak is a beloved Southern comfort food with a rich history dating back to the early 20th century. Its exact origins are somewhat disputed, but it is commonly believed to have been inspired by German and Austrian immigrants who brought their love for schnitzel to the American South. The name “chicken-fried” likely refers to the method of preparation, similar to frying chicken, rather than containing actual chicken. Over time, it has become a quintessential Southern dish.
Components:
- Cube steak: Typically, chicken-fried steak is made with cube steak, which is tenderized and seasoned beef that has been mechanically tenderized with a cubing machine.
- Seasonings: Salt, pepper, and sometimes paprika for seasoning.
- Breading: Flour, eggs, and milk for dredging and coating the steak.
- Oil: For frying the steak to a golden, crispy perfection.
- Gravy: Often served with creamy white gravy, which is made from pan drippings, flour, milk, and additional seasonings.
Steps to Prepare:
- Preparation: Season the cube steak with salt, pepper, and paprika (if desired).
- Dredging: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with milk.
- Coating: Dredge the steak in the flour, then dip it into the egg mixture, and finally, coat it with flour again. Press the flour onto the steak to ensure a thick, even coating.
- Frying: Heat a skillet with about half an inch of oil over medium-high heat. Once hot, carefully place the steak in the hot oil and fry until golden brown on both sides, usually about 3-5 minutes per side.
- Gravy: While the steak is resting, make the gravy. In the same skillet, add some flour to the remaining oil to create a roux. Gradually whisk in milk and bring it to a simmer, stirring constantly until it thickens. Season with salt and pepper.
- Serving: Pour the creamy white gravy over the chicken-fried steak and serve hot. It’s often served with sides like mashed potatoes, biscuits, or green beans.
Time Needed:
The time required to prepare Aunt Merle’s Chicken-Fried Steak depends on your cooking skills and the quantity you’re making. On average, you can expect the process to take around 30-45 minutes, which includes prep time, frying time, and gravy preparation. It may take longer if you’re making a larger batch. This classic dish is worth the time and effort for the delicious, comforting results it delivers. ππ½οΈ Enjoy!
Certainly! Here are the nutrition facts and some health information for Aunt Merle’s Chicken-Fried Steak:
Nutrition Facts (per serving, approximately 1 steak):
- Calories: 400-600 calories (varies based on portion size and gravy)
- Total Fat: 20-30 grams (varies based on frying method and oil used)
- Saturated Fat: 5-10 grams (varies based on frying method and oil used)
- Cholesterol: 70-120 milligrams (varies based on steak size)
- Sodium: 600-900 milligrams (varies based on seasoning and gravy)
- Carbohydrates: 20-30 grams (mainly from flour in the breading)
- Protein: 30-40 grams (mainly from the cube steak)
Health Information:
- Chicken-fried steak is a delicious but indulgent dish. It tends to be high in calories, saturated fat, and sodium due to the frying process and the creamy gravy.
- The cube steak used in chicken-fried steak is a good source of protein but can be relatively high in fat compared to lean cuts of beef.
- The breading, when fried, absorbs oil and adds extra calories and fat to the dish.
- The white gravy used in this recipe is made from pan drippings, flour, and milk, which can be high in calories and fat, especially if a lot of oil is used in the frying process.
- While chicken-fried steak can be a tasty treat, it’s not considered a health-conscious meal. It’s best enjoyed in moderation due to its high calorie and fat content.
If you’re looking to make a healthier version, consider using leaner cuts of beef, using less oil for frying, and opting for a lighter gravy or reducing the portion size to manage calorie and fat intake. ππ₯¦π½οΈ
