Chicken-fried steak is a staple in traditional Texas cooking. It features the lowly round steak, beaten with a mallet to a tender, even consistency, dredged in flour and batter and then fried. This “fried chicken” method is what gives this dish its famous name. Chicken-fried steak is always served with white pepper gravy.
- 4 round steaks, about 1/2 pound each
- 2 Cups all-purpose flour
- 2 Teaspoons salt
- 2 Teaspoons freshly ground pepper
- 4 Tablespoons paprika
- 1/4 Teaspoon cayenne pepper
- 2 eggs
- 1/2 Cup buttermilk
- 1/2 Cup beer
- 1/2 Cup canola oil
Tenderize the meat by pounding it out until it’s even.
In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set aside.
In another bowl, whisk in the eggs, buttermilk, beer, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.
In a deep, heavy skillet, heat oil.
While oil is heating, prepare the steaks by dredging them first in the flour mixture, coating evenly. Shake off any excess. Then dip the steaks in the beer batter, followed again by dipping them in flour. Aim for an even coating. Place the steaks on a plate.
Test the oil by dropping a bit of beer batter in. It should sizzle. When ready, gently slide steaks one by one into the oil. Don’t overcrowd the pan. Cook each steak about 3 minutes, then gently turn it, and cook another 3 minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Place cooked steaks on a paper towel-lined plate.
Serve with Southern white gravy, mashed potatoes and Texas toast.