This chicken fried steak without buttermilk is a dairy free version of the Southern classic! It is easy to make and delicious.
Chicken fried steak is a Southern favorite made from tenderized beef cutlets which is then cooked like fried chicken.
It is often served with mashed potatoes and green beans.
While buttermilk is a common ingredient in chicken fried steak, it is not a must and this chicken fried steak is made without buttermilk.
The origin of chicken fried steak is unknown but it have came from German and Austrian immigrants to Texas.
They brought the concept of the Wiener schnitzel, which is a fried breaded veal cutlet.
By the the late 1800s, many regional cookbooks featured recipes for what we now call chicken-fried steak.
However, the earliest known use of the name “chicken-fried steak” is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
Then, in 1943 an American cookbook featured a recipe for Wiener schnitzel includes a version of country gravy.
Tips for Making the Best Chicken Fried Steak
- Pound the steak thin. A thin steak will cook quicker and be less chewy
- Press the flour into the meat. The first time you dredge the steaks into the flour, use the heel of your hand to really press it in. That way, the coating will adhere better.
- Spoon hot oil over the steaks in the pan. You don’t need to deep fry the chicken-fried steaks. You can easily shallow fry them in less oil. Help firm up the coating on top by spooning hot oil over the top before flipping the steaks.
- Use a warming oven. After you fry the steaks, keep them warm in a 200°F oven while you make the gravy.
Use the Drippings in the Pan to Make Gravy
Chicken fried steak is usually served with country gravy, made with some of the drippings from the pan.
After you cook the steaks and while you are keeping them warm, remove all but the fat from the pan except what is called for in the country gravy recipe.
IS KOSHER MEAT BETTER?
Yes and no. It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. What is better is the quality of the meat.
The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat. It creates a sort of quick dry brine.
Also, kosher animals are kept in better conditions than not kosher animals due to strict kosher heath requirements of the animals. They are also killed in arguably more humane conditions.
While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.
SHOULD YOU WASH MEAT?
According to the USDA you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.
Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).
A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will kill any bacteria that may be present.
One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like. However, make sure you wipe down your sink afterwards.
HOW CAN I CLEAN MY MEAT WITHOUT WASHING IT?
If you want to clean your meat without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.
Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.
HOW TO DEFROST MEAT
IN THE FRIDGE
This method is the most highly recommended. Meat typically takes at least a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.
IN COLD WATER
This should take two to three hours. Submerge your sealed meat in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Do not use warm or hot water. It is unhealthy to do so, can start cooking your meat, and doesn’t do so evenly.
COOK IT FROZEN
According to the USDA, you can cook frozen meat. It will take 50% longer to cook, but it’s an option. You should also cook it on a roasting rack or over vegetables so the heat can circulate around the meat.
IS IT SAFE TO REFREEZE RAW MEAT
If you have extra raw meat that you didn’t use but want to refreeze, you can as long as it was thawed in the fridge.
According to the USDA “food thawed in the refrigerator is safe to refreeze without cooking.” However, you do lose quality when refreezing previously defrosted meat.
Every time you defrost meat, it loses moisture through thawing which also leads to a loss in flavor. To compensate for this, marinate the meat to add more flavor and juice.”
The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”
HOW TO STORE
Once cooled, place in an air tight container and refrigerate. Store for 3 to 4 days.
HOW TO FREEZE
Freeze leftovers within 3-4 days. Place in an air tight container or resealable freezer bag.
Freeze for up to 6 months. After that it is safe to eat however the quality begins to degrade.