Texas on a halfshell chicken fried steak
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5 from 1 vote

Texas on a Half shell Chicken Fried Steak

Make some classic chicken fried steak at home. 
Course Main Course
Cuisine American
Keyword Chicken Fried Steak, Texas on a Half shell Chicken Fried Steak
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 491kcal
Author Stephanie Manley


  • 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.


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
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