Talking chicken fried steaks is like talking about somebody's mother - everybody has the best. It's not a difficult recipe, really, just tenderized steak, breaded and fried. But everyone has chicken fried secrets. Is the breading cracker crumbs or flour? Brown or cream gravy? Does the gravy go under the steak or on top? The history of chicken fries is tough to find, too. For centuries, humanity has breaded and fried some foods, such as fish. But just when steak went chicken fried is difficult to determine. Laura Ingalls Wilder, author of the Little House books, writes about breaded and fried "salt pork" in the 1860s on the Western frontier.
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