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by Stephanie Manley, Last Updated 3 Comments
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Beer Battered Chicken Fried Steak is a delicious twist to a classic Southern dish. The crispy crust has a special flavor and the steak is tender and juicy.
Bill Maxwell, a former Texas restaurateur, originally claimed his chicken-fried steak was the “best found south of the Rio Brazos.” Subsequent chicken-fried steak contests proved him truthful, so he extended his claim to include all lands south of Arkansas.
Bill called his version of chicken fried steak “Texas on a Half Shell”.
Table of Contents
About Chicken Fried Steak
You know that when you step across the Texas border campaign, you are bound to need to try two dishes in my personal opinion. One is a good smokey barbeque brisket, and my second recommendation would be a Chicken Fried Steak.
Now, they call it Chicken Fried Steak, but there is no chicken involved in a chicken fried steak. It is called chicken fried steak because it is deep-fried like chicken.
Texas was settled by all sorts of people. This preparation may have derived from Wiener schnitzel. But instead of using veal, beef was pounded thin and tenderized. This type of meat preparation is popular.
Texans naturally fried many things because if you have lived through a Texas summer, you want to cook food quickly, so you don’t have to keep your ovens and stoves hot continually to cook a long meal. Deep frying enables you to cook quickly.
Chicken Fried Steak Batter
Chicken fried steak is often battered with buttermilk. What makes this recipe unique is the use of beer. This changes the flavor of the batter that encases the well-known chicken fried steak flavor we all love.
Ingredients
This is what you need to make beer-battered chicken fried steak:
- Round Steak
- Flour
- Eggs
- Beer
- Meat tenderizer
- Salt and pepper
- Garlic powder
- Oil for frying
How to Make Beer Battered Chicken Fried Steak
- Season the round steak and pound it in flour until it is thin.
- Whisk together eggs, beer, salt, and meat tenderizer.
- Add enough flour to beer mixture to make a watery batter.
- Dip steak in the batter.
- Coat dipped steak with flour.
- Deer fry until golden brown.
Serve with white gravy or french fries.
Love southern food? Try these recipes
- Copycat Cracker Barrel Dumplings
- Sweet Potato Casserole
- Creamed Corn with Cheese
- Homemade Pot Pie
- Batter Fried Potatoes
- Cracker Barrel Cheesy Hashbrowns
- Fried Apples Recipe
- Freezer Slaw Recipe
- Sour Cream Cornbread
- KFC Biscuits Recipe
Best Southern Desserts
- Peach Cobbler Using Bisquick
- Mountain Dew Cake
- Banana Pudding from Scratch
Be sure to take a look at more favorite family recipes and easy desserts.
Beer Battered Chicken Fried Steak
Make the best chicken fried steak with a crispy crust and special flavor. This dish is also known as Texas on a Half Shell Chicken Fried Steak.
5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken Fried Steak, Texas on a Half shell Chicken Fried Steak
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 491kcal
Author: Stephanie Manley
Ingredients
- 16 ounces round steak
- 1 cup flour
- 4 eggs
- 12 ounces flat Beer
- 1 tablespoon Adolph's meat tenderizer
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- vegetable oil for frying
Instructions
Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to taste. Put steak onto a tray that is well-covered with flour. Then "pound the hell out of it (the steak) with stiff fingers, working from the center out, until it reaches the size of an LP record." (That's those things they used to make before compact discs). Flip several times and repeat pounding. Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a shallow bowl. Add enough flour to make a thin, watery batter. Beat mixture smooth. Dip meat into batter. "Flop" back onto flour tray and cover with four. Pound again with fingertips until moisture is absorbed. Cook in deep fat at 350 degrees until golden brown. Serve with French fries and cover with white gravy.
Nutrition
Calories: 491kcal | Carbohydrates: 27g | Protein: 34g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 235mg | Sodium: 712mg | Potassium: 516mg | Fiber: 0g | Sugar: 0g | Vitamin A: 240IU | Calcium: 55mg | Iron: 4.6mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Shyla Rigg
I never thought of putting a beer batter on CFS, but I have to say it was surprisingly good!Reply
Ann Maxwell
Thank you. I have been looking for this recipe for awhile. All I remember was that it had beer and tenderizer. I will make it this week.Reply
Liz Nelson
Okay my husband’s favorite thing to order when we go out is Chicken fried steak! So I tried this one at home and he loved it!Reply
