The Quest for Boneless Beef Wings
What is the chicken-fried steak? It is a steak, battered and fried as thought it were a large chicken tender. Typically it is then smothered in gravy, a torrent which then spreads across the plate and inundates the other items like biscuits, mashed-potatoes and your face To put it in technical terms, it’s beef you done fry up crispy. Although it sounds like a southern item (and is indeed called country-fried steak on occasion), it is actually more like diner food. I acquired the above sample at a rest stop diner off I-85 in the middle of Pennsylvania; sadly, it was a few years ago and I don’t remember the place, only that we had a very friendly waitress of the variety you expect in a roadside restaurant.
The point is this: The chicken-fried steak is one of the best ideas ever, and it’s a shame that people don’t get more into it. Why doesn’t Chili’s off beef crispers to complement its chicken tenders? There’s no excuse. I demand the chicken-fried steak gain more exposure, whether it be in its classic form, as some sort of steak McNugget, or even as an exotic dish like boneless beef wings. Of course with my luck, it will be McDonald’s and KFC who hear the call, wasting more rainforest to deliver us disgusting, thin beef soggy with oil and tasteless batter. No, I want Ruth’s Chris to serve fried steak: a top-notch prime rib covered with layers of onion-ring batter. It’s as American as apple pie. Well, deep fried apple pie. With cheese on it.