What is chislic, you ask? Ask any South Dakotan, and they’ll answer with pride.

Chislic is seasoned and deep fried meat that’s cut into bite-sized pieces.

While chislic can be made with lamb or venison, in my experience trying chislic at many restaurants across the state of South Dakota, beef is the most common meat used.

Chislic has a long history in South Dakota, dating back to before South Dakota officially became a state in 1889. The dish has German-Russian roots. The small town of Freeman claims to be the dish’s capital, where back in the 1930s, several vendors had chislic stands set up on weekends in town.

Today, chislic is on the appetizer menus of many South Dakota bars, grills, and restaurants.

Every place seems to have its own spin on this dish – beef, lamb, venison, cubed, skewered, seasoned, deep fried, grilled – but I’ve never met a chislic I didn’t love.

And I’ve had it all over the state: Brookings, Bruce, Sioux Falls, Watertown, Wall, Rapid City, and beyond.

If you’re looking to make homemade chislic at home, you’re in the right place. Today I’m sharing a recipe for standard chislic made with beef with simple seasonings. I’ve include some serving suggestions, as well.

How To Make Chislic

Making chislic at home is super easy. Here’s the process, in a nutshell:

• Cut up (or cube) meat into bite-sized pieces
• Marinate for at least an hour – but preferably several hours
• Deep fry meat
• Sprinkle with Parmesan cheese and red pepper flakes (optional)
• Serve with dipping sauce and saltine crackers

While there are many ways to season chislic, I like to keep it simple with a few pantry-staple seasonings like garlic powder, seasoned salt, and Worcestershire sauce. 

On the side, saltine crackers are always a good option along with a good dipping sauce. But you can serve chislic with a side of garlic bread, Texas toast or garlic mashed potatoes. 

What Kind Of Beef To Use

While technically, any kind of steak will do, the better the cut, the better the final dish. 

I used sirloin tip. You could also use sirlion, ribeye, tri-tip, tenderloin or another favorite cut.

Cooking The Steak

You can cook the steak to your liking – just like you’d cook any other steak.

I always order chislic medium-rare – and I try to prepare it at home that way, too.

Keto And Paleo Diets

A few simple substitutions make this recipe paleo and keto-friendly:

• Serve without saltine crackers on the side
• Omit sugar from the dipping sauce
• Consider pan frying in coconut oil instead of deep frying in canola oil

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Frequently Asked Questions

Q: What does chislic taste like?

A: Chislic tastes like perfectly seasoned, tender steak bites with a slightly crispy exterior from frying. The flavor is savory and garlicky with a hint of Worcestershire sauce. When served with the spicy mayo dipping sauce and saltine crackers, it’s a perfect combination of textures and flavors that’s both comforting and indulgent.

Q: Can I make chislic in an air fryer?

A: Yes! Spray the marinated meat cubes with cooking oil and air fry at 400°F for 6-8 minutes, shaking the basket halfway through. The result won’t be quite as crispy as deep-fried chislic, but it’s a healthier option that still delivers great flavor. Check the internal temperature to ensure your preferred doneness.

Q: What’s the best cut of meat for chislic?

A: Sirloin tip, sirloin, or ribeye work best for chislic because they’re tender and flavorful. Ribeye will be the most tender and rich, while sirloin tip offers great flavor at a lower price point. Avoid tougher cuts like chuck or round steak, as they won’t be as tender when fried quickly.

Q: Is chislic only a South Dakota thing?

A: Yes. While most states have their own version of fried steak bites, chislic is primarily a South Dakota specialty with German-Russian roots dating back to before South Dakota became a state in 1889. The small town of Freeman, South Dakota claims to be the chislic capital. While you might occasionally find it in neighboring states (like Minnesota), it’s almost exclusively served in South Dakota bars and restaurants.

Q: How do you pronounce chislic?

A: Chislic is pronounced “CHIZ-lik” (rhymes with “fizz lick”). The emphasis is on the first syllable. It comes from the Crimean Tatar word “shashlik,” which refers to skewered and grilled cubed meat.

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More South Dakota Recipes!

Although I technically grew up in Minnesota, South Dakota probably had a bigger influence on me. I grew up one mile from the South Dakota border and attended church there. We did most of our errand-running in Brookings and Sioux Falls.

I love South Dakota, including these much-loved, South-Dakota approved recipes:

• Pickle roll-ups
• Three-bean potluck hotdish
• Cheesy tomato SPAM-wiches
• Rhubarb-custard cake
• 30+ hotdish recipes

In addition to the famous South Dakota cubed fried steak and these recipes, am I missing any? Let me know in the comments!