Country-Fried Steak vs. Chicken-Fried Steak (restaurants, fast food, breakfast, cream)

[ColdCanadian]

I'd like to know what's the difference. I read it years ago in Southern Living but we no longer have the magazine and I forgot.

I'm a BIG fan of country-fried steak.

Apparently in the eastern half of the South, country-fried is the most popular and in the western half, chicken-fried is the most popular. I've only travelled through the eastern half of the southern U.S. though.

[seashelly]

Go figure, KFC calls it Country Fried Steak on their menus (and this is The West of the Coast you can get.)

[FL_TN_Nana]

I've lived in the south all my life and didn't know there was a difference! But I searched Southern Living and came up with Dueling Steaks. It's from 1998 and someone's take on the differences.

http://findarticles.com/p/articles/m...03/ai_n8802413

[MoMark]

All I know is I have a large Idaho Potato in the oven right now that is almost ready to pull out and slice open, fill with butter and eat!
I've also got my steaks thawed and sitting on the counter waiting for the potato to get enough done as I'm getting ready to make a stack of chicken-fried steaks using seasoned flour! YUM YUM YUM!!!!!

[ColdCanadian]

Originally Posted by seashelly

Go figure, KFC calls it Country Fried Steak on their menus (and this is The West of the Coast you can get.)

What? Canadians surely miss out. KFC has never sold country-fried steak here. No fast food restaurants (besides Tim Hortons) will sell biscuits for breakfast either.

[ColdCanadian]

Originally Posted by FL_TN_Nana

I've lived in the south all my life and didn't know there was a difference! But I searched Southern Living and came up with Dueling Steaks. It's from 1998 and someone's take on the differences.

http://findarticles.com/p/articles/m...03/ai_n8802413

Thanks for the article. I noticed two predominant differences between the two, looking at the recipes:

Chicken-Fried: Deep-fried, but no bacon grease is used
Country-Fried: Pan-fried, with bacon grease

Though chicken fried always comes with cream gravy, (instead of cream or brown with country-fried) as well as it being crispier, I think I'd miss it not being fried in bacon grease; it might change the flavour too much.

So for now, I'll remain a country-fried fan, at least until I get to try some good chicken-fried steaks.

*I found out the dividing line is roughly at the Mississippi river, not middle TN. Country is in the east, chicken is in the west.

[Paula Lynn]

Originally Posted by MoMark

All I know is I have a large Idaho Potato in the oven right now that is almost ready to pull out and slice open, fill with butter and eat!
I've also got my steaks thawed and sitting on the counter waiting for the potato to get enough done as I'm getting ready to make a stack of chicken-fried steaks using seasoned flour! YUM YUM YUM!!!!!

Sounds great, but you forgot the sour cream and chives on the baked potato. By the way, what time is dinner?

Paula

[419gottaminute]

[quote=ColdCanadian;509831]Thanks for the article. I noticed two predominant differences between the two, looking at the recipes:

Chicken-Fried: Deep-fried, but no bacon grease is used
Country-Fried: Pan-fried, with bacon grease

quote]


So there is a difference, thank you...

I'll stick with country fried myself, since thats how we make it...

[Bobilee]

My mom when she was a young girl was cooking green beans when a member of her aunt's church was visiting, a 7th Day Adventist. He smelled the aroma from the kitchen and said "That sure smells good!", so my mom offered him some. After eating a big bowl he asked, "How do you make it", and she said, "First you take a big teaspoon of bacon grease..." That's as far as she got, because he bolted from the house. I guess they aren't allowed bacon grease. Everything goes better with bacon grease. My mom kept an old coffee can full on the stove for frying.

[PoorRichGuy]

It's basically the same thing. Different folks use different labels, but the end result is the same. And it is delicious!