Dallas Chicken Fried Steak

For this week’s Sunday night match-up the badly injured Chicago Bears travel to Texas to take on the Romo-less Cowboys at 830pm. Coming off two straight losses to begin the season, and now missing their starting quarterback for a couple weeks, the Bears hope to rebound and rally around the next men up to take over for the fallen. In Dallas, they’re hoping to continue the exciting momentum building behind the rookie shoulders of Dak Prescott. This kid has already passed Warren Moon in the record book as having thrown the most passes without being intercepted (75), and this is surely the most interesting story-line going into this week’s match-up. To enjoy the game we’ve prepared north Texas’ own Chicken Fried Steak.

Chicken Fried Steak

Although the origins of this dish can be traced from so many varying origins, the story goes that German immigrants in the 1830s brought with them recipes for Austrian Wiener Schnitzel, popular in their mother country, and populated Northern Texas hill country. The droves of Germans eventually moved to the larger cities nearby, taking with them this humble comfort food everywhere they moved. In modern days you can find this dish in practically every dive, diner and hole in the wall restaurant in and around the Dallas/Fort Worth area.

  • 1 ½ Lb Cubed Steak
  • 2 C Flour, placed in medium walled dish
  • 2 Eggs, beaten
  • 1 ½ C Buttermilk
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 C Vegetable Oil for pan frying
  • ¼ C Flour
  • 2 C Milk
  • Salt and Pepper to taste

Bring vegetable oil to medium-high heat in a large skillet. Combine 1 tsp salt and ½ tsp pepper in a small bowl. Combine eggs and buttermilk into a medium walled dish. Season the cubed steaks on both sides, submerge (one at a time) into the egg mixture, then into the flour and press to coat. Submerge back into the egg mixture and press both sides into the flour to coat completely. Set steaks onto a plate as you ready them for frying. Pan fry three steaks at a time in the vegetable oil for 5-6 minutes per side, or until golden brown and cooked through. Transfer finished steaks onto a paper towel-lined plate. Pour off about half of the vegetable oil into a heat resistant bowl and place skillet back onto heat. Add ¼ C flour to the skillet and whisk to hydrate all of the flour, and cook for 1-2 minutes whisking constantly. Add milk to the skillet and constantly whisk for 5-6 minutes, or until mixture thickens (adding more milk if it’s too dry). Season well with salt and pepper and plate chicken with a drizzle of gravy on top. Serve with mashed potatoes and your favorite vegetables.