Many meals during the holidays naturally include comfort foods like chicken fried steak—dishes that are familiar, filling, and closely tied to regional traditions. During the holidays, travelers often find themselves eating at restaurants along the road and at the homes of relatives and loved ones they are visiting. In Montana, one comfort food that appears consistently on lists of popular local dishes is chicken fried steak. As highlighted in the Lakeside Motel & Resort article 5 Popular Montana Foods to Enjoy during the Holidays and Year-Round, chicken fried steak is a staple that reflects both regional heritage and hearty home-style cooking.

This article explores the history, naming, preparation, and variations of chicken fried steak, and explains why the dish remains a meaningful part of Montana’s food culture—especially for holiday travelers seeking something warm, familiar, and satisfying.

A Brief History of Chicken Fried Steak in the United States

The exact origin of chicken fried steak is not definitively known, but generally, the dish may have developed in the United States during the nineteenth century. Some sources connect its roots to European culinary traditions brought by immigrants, especially those from German-speaking regions.

Between 1844 and 1850, German and Austrian immigrants settled across the American Midwest and South. These communities brought with them dishes such as Wiener schnitzel—a breaded, pan-fried cutlet traditionally made from veal. Over time, immigrant cooks may have adapted familiar preparation methods to ingredients that were more accessible and affordable in their new environment.

In the United States, particularly in beef-producing regions, tougher and less expensive cuts of beef were used. These cuts could be tenderized, breaded, and fried in a similar manner. Some of this adaptation may have occurred in the Texas Hill Country, where German immigrant communities were established and beef was plentiful.

By the late 1800s, dishes resembling modern chicken fried steak had become common in Texas, Oklahoma, western Louisiana, and possibly Kansas—areas closely associated with cattle ranching and beef production. Over time, the dish spread throughout the South and Midwest, becoming a defining feature of regional comfort food.

European and Global Influences

While Wiener schnitzel is often cited as a direct “ancestor” of chicken fried steak, the dish also shares similarities with other European preparations. Scottish/Scotch collops, which (according to some recipes) consist of thin slices of meat dipped in batter, breaded, then fried, and Italian cotoletta alla milanese, a tenderized and breaded veal or pork cutlet fried until crisp, reflect parallel traditions of breading and frying meat.

These similarities underscore a broader pattern in food history: immigrant communities adapting Old World techniques to New World ingredients. Chicken fried steak is best understood not as a single imported recipe, but as an American dish shaped by multiple cultural influences and local conditions.

The Uncertain Origins of the Name

Just as the exact origin of chicken fried steak is unclear, so too is the origin of its name. The dish does not contain chicken, but the term “chicken fried” refers to the cooking method—preparing beef in the same manner traditionally used for fried chicken.

During the 1800s, recipes resembling chicken fried steak appeared in American cookbooks under a variety of names. One of the earliest known examples is found in The Virginia Housewife (1824) by Mary Randolph, which included recipes that may be considered forerunners of the modern dish.

The phrase “chicken fried steak” itself did not become standardized until much later. According to the Oxford English Dictionary, the earliest known use of the modern name appears in a restaurant advertisement published on June 19, 1914, in the Colorado Springs Gazette. By the 1920s and 1930s, recipes explicitly labeled “chicken fried steak” began appearing in major newspapers, including the Los Angeles Times in 1924 and the Winnipeg Free Press in 1936.

By World War II, the name “chicken fried steak” was widely accepted and commonly used across the United States, particularly in diners and roadside restaurants serving travelers.

A Basic Timeline

Here is a timeline based on one provided in an article on chicken fried steak from What’s Cooking America, with some additions:

• 1824 — Recipes for beef preparations that may be considered early forerunners of the chicken fried steak appear in The Virginia Housewife by Mary Randolph.
• 1844–1850 — German immigrants settle in Texas and perhaps adapt Wiener schnitzel for the tougher cuts of beef available to them.
• Late 1800s — Regional cookbooks include recipes for potential forerunners of chicken fried steak. Examples include Mrs. Porter’s New Southern Cookery Book (1871), Buckeye Cookery and Practical Housekeeping (1877), and Housekeeping in Old Virginia (1879).
• 1911 — According to an account or story, the chicken fried steak was invented by accident at a café in Lamesa, Texas. Short-order cook Jimmy Don Perkins is said to have confused two separate orders, one for chicken and one for fried steak, as a single unusual order, resulting in the chicken fried steak.
• June 19, 1914 — The name “chicken fried steak” appears in a Phelps restaurant ad in the Colorado Springs Gazette. This may be the earliest known occurrence of the dish’s name in print.
• 1920s–1930s — Newspaper recipes help popularize and standardize the name and preparation.
• World War II era — Chicken fried steak becomes firmly established as a regional American comfort food.
• April 19, 1988 — Oklahoma designates an Official State Meal that includes chicken fried steak.
• April, 2011 — The first annual Chicken Fried Steak Festival is held in Lamesa, Texas, to honor the one-hundredth anniversary of the account/story in which Jimmy Don Perkins is described as having invented the chicken fried steak. Lamesa prizes its title as “The Legendary Home of the Chicken Fried Steak” given by the Texas state legislature in 2011, and the festival now includes a hot-air balloon rally.
• October 26, 2011 — The Texas House of Representatives declares October 26 as Texas Chicken Fried Steak Day.
• Late 20th century to present — The dish continues nationwide as a staple in restaurants, diners, cafés, and home kitchens.

This timeline reflects how chicken fried steak evolved gradually, shaped by immigration, regional agriculture, and changing dining habits.

How Chicken Fried Steak Is Prepared

The preparation of chicken fried steak follows a straightforward but specific process. The following describes one method:

A thin cut of beef—perhaps round or cube steak—is tenderized to break down muscle fibers. The steak is then dredged in seasoned flour, dipped in an egg and milk mixture, and coated again in the seasoned flour. Once breaded, the steak is fried in hot oil. The result is a tender interior surrounded by a crispy crust. Traditionally, the steak is served with gravy made from pan drippings, pan “crispies,” flour, salt, pepper, and milk.

This method reflects practical cooking traditions, emphasizing both flavor and efficiency. The technique allowed cooks to transform tougher cuts of beef into very satisfying meals, an approach well suited to both home kitchens and roadside restaurants.

Variations

Although chicken fried steak follows a recognizable pattern, several variations exist, particularly in how the steak is cooked and what type of gravy is served.

Chicken Fried Steak vs. Country-Fried Steak

When the steak is deep-fried and served with a white “cream” or milk gravy, it may often be called chicken fried steak. When the steak is pan-fried rather than deep-fried and served with brown gravy, it may often be referred to as country-fried steak. The distinction is not universal, but may be commonly recognized in many regions.

Meal Timing

While chicken fried steak is most commonly served as a lunch or dinner entrée, it is also popular as a breakfast dish in parts of the Midwest. In breakfast settings, it may be paired with eggs, fried potatoes, or biscuits, reinforcing its role as a hearty comfort food.

Regional Preferences

Different regions emphasize different gravies, seasonings, and side dishes. Despite these variations, the core elements—breaded beef, frying, and gravy—remain consistent.

Chicken Fried Steak and Montana Comfort Food

In Montana, chicken fried steak holds a special place among comfort foods. It appears consistently on lists of popular Montana dishes and is commonly associated with cafés, diners, and lodge-type restaurants that serve travelers and locals alike. Its hearty nature aligns well with Montana’s climate and outdoor-oriented lifestyle, especially during colder months and holiday travel seasons.

For travelers crossing the state during the holidays, chicken fried steak offers familiarity and warmth—a dish that feels like home, whether someone is visiting from another part of Montana or arriving from out of state.

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Lakeside Motel & Resort: A Welcoming Rest Stop for Holiday Travelers

Located in northwest Montana, Lakeside Motel & Resort serves as a welcoming rest stop for holiday travelers navigating busy roads and winter conditions. Lakeside offers both traditional motel rooms and cabins, accommodating a wide range of group sizes and travel needs.

All cabins at Lakeside include fully equipped kitchens, allowing guests to prepare some meals for themselves when desired—an option that can be especially helpful for families or longer stays during the holidays.

In addition to lodging, Lakeside features a convenient on-site restaurant that serves breakfast, lunch, and dinner. For in-state travelers, the menu may provide a familiar “taste of home.” For out-of-state visitors, it offers approachable comfort food that fits naturally into a holiday journey.

Notably, Lakeside serves chicken fried steak for both breakfast and dinner, making it easy for guests to enjoy this classic Montana comfort food morning or evening. Whether starting the morning with a hearty meal or winding down after a long drive, travelers can find warmth, familiarity, and satisfaction in a plate of chicken fried steak.

A Holiday Tradition on the Road

As holiday travel brings people together across long distances, meals become an important part of the journey. In Montana, chicken fried steak stands out as a dish that reflects history, cultural exchange, and regional identity. From its immigrant roots to its modern role as a diner staple, chicken fried steak remains a symbol of comfort and continuity.

For those traveling through northwest Montana during the holidays, Lakeside Motel & Resort offers not only a place to rest, but also a chance to enjoy enduring comfort food—served fresh, familiar, and ready to make the road feel a little more like home.

Sources:
Lanin, Colleen (Colleen Travels Between). “10 Popular Montana Foods and Drinks (You Must Try!).” travelsbetween.com. 5 September 2024 (Published). https://travelsbetween.com/popular-montana-foods/.
Olver, Lynne (The Food Timeline). “Chicken Fried Steak.” foodtimeline.org. 24 December 2025 (Accessed), 26 August 2024 (Last Updated). https://www.foodtimeline.org/foodmeats.html#countryfriedsteak.
Taylor, Forrest (Texas State Historical Association). “The History and Preparation of Chicken-Fried Steak.” tshaonline.org. 30 March 2010 (Published). https://www.tshaonline.org/handbook/entries/chicken-fried-steak.
Weaver, Bobby D. (Oklahoma Historical Society). “Chicken-Fried Steak.” okhistory.org. 24 December 2025 (Accessed). https://www.okhistory.org/publications/enc/entry?entry=CH039.
What’s Cooking America. “Chicken Fried Steak History and Recipe.” whatscookingamerica.net. 24 December 2025 (Accessed). https://whatscookingamerica.net/beef/chickenfriedsteak.htm.
Wikipedia. “Chicken-fried steak.” wikipedia.org. 14 October 2025 (Last Edited). https://en.wikipedia.org/wiki/Chicken-fried_steak.