Bill Maxwell, 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 the Arkansas.
Texas on a Half Shell 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, 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 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.
Texas on a Half shell Chicken Fried Steak
Make some classic chicken fried steak at home.
- 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
- 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.
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