Just don’t forget the gravy and mashed potatoes.
Do you prefer country-fried steak or chicken-fried steak?
This comparison shows how these two classic Southern dishes add up.
Credit: Southern Living
If you want to really raise some eyebrows, tell someone you add saltine crackers to your flour mixture.
Give thisrecipea try and see if you don’t agree.
Country-fried steak, sometimes called smothered steak, is simply dredged through the flour and fried on both sides.
Thus, country-fried steak was born.
This is a very colorful but probable explanation for the two cooking methods we love today.
Cooking Tips
Before you dredge your next fried steak, consider these tips for perfecting your batch.
To confirm the breading doesnt fall off the chicken-fried steak, pat the meat dry before dredging.
Shake off any excess liquid or flour, and let the steak rest for a few minutes before frying.
Use oil that is hotoil that is not hot enough will decrease your chances of a crispy coating.
The breading may absorb the oil and become soggy and greasy.
