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I was looking thru the pork section at the grocery store today and saw some pounded meat marked "chicken fried steak." I thought they put the beef in the wrong section, but looked closer and saw it was pork.
Is chicken fried steak really made from pork? And does anyone not in the South actually make it? This was in Idaho. I've never seen it on a menu here.
Never heard of it being made from pork. I buy the pounded flat steak and make "chicken fried" from that. But I guess anything battered, fried and covered with gravy would be good!
Chicken fried steak is generally made from beef cube steaks. However, pork cube steaks are also available. They're good, too, but obviously have a completely different taste.
I was looking thru the pork section at the grocery store today and saw some pounded meat marked "chicken fried steak." I thought they put the beef in the wrong section, but looked closer and saw it was pork.
Is chicken fried steak really made from pork? And does anyone not in the South actually make it? This was in Idaho. I've never seen it on a menu here.
I've never heard of it made from pork. Just cube steak.
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You can "chicken fry" any kind of meat. Chicken-fried chicken sounds especially silly, but I've seen it done. One of my very favorite meals is my uncle's chicken-fried elk steaks. I think "chicken-fried" or "country-fried" just means any type of cutlet or steak is pounded thin, breaded, and fried (the breading and frying being similar to the classic process with fried chicken). It's usually smothered with country gravy in the end. A guilty pleasure for sure...
...I think "chicken-fried" or "country-fried" just means any type of cutlet or steak is pounded thin, breaded, and fried...
There was a thread on here a while back where the subtleties of "chicken-fried" steak vs "country-fried" steak were explained in great detail (Deep South vs Midwest, pan-fried vs deep-fried, white gravy vs brown gravy, etc.).
I don't think I've ever had one that's anything other than cube steak (beef).
I've had plenty of fried pork tenderloin sandwiches, but that's the main context in which I've had battered and fried pork. But that's not really interchangeable with a chicken fried steak.
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I think "chicken-fried" or "country-fried" just means any type of cutlet or steak is pounded thin, breaded, and fried (the breading and frying being similar to the classic process with fried chicken). It's usually smothered with country gravy in the end. A guilty pleasure for sure... 
