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South Dakota Chislic on a white plate

South Dakota Chislic

South Dakota Chislic is a traditional Midwestern appetizer featuring tender, bite-sized cubes of beef sirloin fried until golden brown and seasoned with garlic salt. Served with saltine crackers and optional hot sauce, these juicy fried steak bites are perfect for game days, parties, and casual family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, South Dakotan
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chislic
  • 1.5 lb beef sirloin steak trimmed and cut into 1-inch cubes
  • 3 cups vegetable or canola oil for frying, or enough for approximately 1–1.5 inches of oil
  • 1 tsp garlic salt plus more to taste
  • 0.25 tsp freshly ground black pepper optional
For Serving
  • 24 saltine crackers for serving
  • 0.25 cup hot sauce optional, for dipping

Equipment

  • Heavy-bottomed Dutch oven or deep saucepan
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Wire rack and baking sheet
  • Instant-read meat thermometer

Method
 

  1. Trim excess fat and connective tissue from the beef sirloin. Cut into approximately 1-inch cubes, keeping the pieces uniform in size. Pat thoroughly dry with paper towels.
  2. Pour vegetable or canola oil into a heavy-bottomed Dutch oven or deep saucepan to a depth of approximately 1–1.5 inches. Do not fill the pot more than halfway. Prepare a wire rack over a baking sheet lined with paper towels.
  3. Heat the oil over medium-high heat until it reaches approximately 365°F (185°C). Maintain the temperature between 350°F and 375°F throughout frying.
  4. Carefully lower a small batch of beef cubes into the hot oil using a slotted spoon or spider strainer. Fry for approximately 3–5 minutes, turning occasionally, until browned. Check the center of a representative piece with an instant-read thermometer. Cook to at least 145°F (63°C).
  5. Remove the cooked beef from the oil and transfer it to the prepared wire rack. Allow excess oil to drain away.
  6. Immediately sprinkle the hot beef with garlic salt and optional black pepper. Toss gently to distribute the seasoning. Allow the meat to rest for at least 3 minutes before serving.
  7. Repeat the frying and seasoning process with the remaining beef, allowing the oil to return to approximately 365°F between batches. Let each batch rest for at least 3 minutes.
  8. Arrange the finished South Dakota Chislic on a serving plate. Serve warm with wooden toothpicks, saltine crackers, and optional hot sauce.

Nutrition

Calories: 420kcalCarbohydrates: 14gProtein: 38gFat: 24gSaturated Fat: 7gCholesterol: 105mgSodium: 820mgFiber: 1gSugar: 1gCalcium: 4mgIron: 20mg

Notes

For the best results, use tender beef sirloin and cut it into evenly sized 1-inch cubes. Pat the meat dry before frying to reduce splattering and encourage browning. Fry in small batches to maintain consistent oil temperature. Traditionally, chislic is prepared using lamb or mutton, but beef and venison are also popular variations. Garlic salt is the classic seasoning and is best added immediately after frying. The USDA recommends cooking whole cuts of beef and lamb to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Serve warm with saltine crackers and optional hot sauce. Nutrition values are estimates per serving, including crackers, and will vary depending on the meat, seasoning, and amount of oil absorbed.

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