Chicken-Fried Steak, for all intents and purposes, got its legs in the great state of Texas, whose citizenry is no stranger to deep-frying anything on which they can get their hands.

But, for those who are not native to the U.S., it’s name, rooted in provincial colloquialism, can be confusing. So let us state that the Chicken-Fried Steak is not made with chicken.

But we should take note that the only thing that’s really Texan about it is its name. Because you know which cultures have something similar to Chicken-Fried Steak? Just about every culture.

And just about every culture, unsatisfied with by merely coating and frying its meat, often tops it with some sort of gravy, too, because, well, why not?

Our Chicken-Fried Steak, we like to think, is one of the better Chicken-Fried Steaks you’ll eat outside of the Texas state borders, primarily because we skip the traditional tenderized cube steak and opt instead of six ounces of Empire hanger steak, which comes to us from small ranchers in nearby St. Helens.

Before we deep-fry this this choice cut of beef, we dredge it in flour, wash it in eggs and then coat it in Corn Flakes.

Once it’s cooked to your liking, we top it with a White Country Gravy made with sage, rosemary, thyme and pork sausage and pair it with a side of breakfast potatoes.

But, as any meat-and-potatoes-for breakfast eater will tell you, meat and potatoes are often simply not enough. That’s why we then pair the pair with a pair of eggs cooked to your linking (we suggest over-easy).

So thank your lucky stars and stripes for the Texans who put this now-ubiquitous diner menu item on the map. And give a special thanks to the Texan settlers, whomever they were (German, South American?) who imported with them the concept of deep-frying eveyrhting to the Lone Star State.