It is also similar to the fried chicken batter for Scottish collops. Lamesa, Texas, hosts an annual chicken-fried steak celebration. The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener schnitzel from Europe to the USA.
The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. A 1943 American cookbook recipe for Wiener schnitzel includes a white salt and pepper cream gravy. Chicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988. Chicken-fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking.
It is then immersed in egg batter or buttermilk, then dredged in flour to which salt, pepper, and often other seasonings have been added. When there are problems with the breading separating from the meat while cooking, it can be very useful to first dredge the meat in the flour mixture, then the egg or buttermilk, and then the flour mixture again, and then let it sit for a half-hour or more before cooking. The cuts of steak used for chicken-fried steak are usually the less expensive, less desirable ones, such as cube steak, chuck, round steak, and occasionally flank steak. The method may be used for chopped or ground beef, but it is not called chicken-fried steak.