Texas's deep love of beef runs the gamut from low and slow barbecue to a white-hot seared steak. It even goes so far as to batter that steak and fry it for a delicious chicken-fried steak. Similar to wiener schnitzel, chicken-fried steak most likely came to be as a result of German immigration to Texas during the mid-1800s combined with the abundance of beef in the area. The steps for making the Southern staple are simple: tender steak, covered in flour or breadcrumbs, drenched in a coating, more flour, and then fried. Add white gravy, and you’re set.
Austin’s best bets for chicken-fried steak include Jack Allen’s Kitchen’s commitment to chicken-fry anything, Hoover’s Southern homage, a buttermilk take at Hyde Park Bar & Grill, a gluten-free iteration at Wilder Wood, and more.Read More