If you love fried foods and gravy, you will love my crispy Texas Chicken Fried Steak. Pair it with my Beer Gravy and a glass of cold Lone Star beer, and you have the ultimate Texas comfort meal.
Chicken Fried Steak is the most iconic dish in Texas. So as a born and raised Texan, I take my Chicken Fried Steak very seriously. Through my travels to small towns in West Texas and trial and error in the kitchen, I am happy to say, I have perfected the crispy Texas Chicken Fried Steak.
Along my Texas Chicken Fried Steak journey, I have unveiled secrets to make the ultimate golden crispy, crunchy coating, and fork-tender beef. And let’s not forget about the blanket of luxurious peppery gravy. In a ghost town, I discovered a Beer Gravy so delicious it’s the only way to make Texas gravy.
Yes, the recipe is slightly tedious. What breading process isn’t? But I assure you, it is straightforward. So roll up your sleeves, and let’s get ready to make my ultimate Texas Chicken Fried Steak with Beer Gravy!
What is Texas Chicken Fried Steak?
Contrary to what the name suggests, there is no chicken in Chicken Fried Steak. The Southern U.S. staple comfort food gets its name because the crust mimics another iconic Southern food – fried chicken.
The ingredients and process are also almost the same as making fried chicken. It involves a three-step breading process, but you use tenderized steak instead of chicken. Then you fry the meat to golden perfection.
Oh, and you cannot forget the gravy! A Chicken Fried Steak is only complete when slathered in a velvety gravy.
Now what makes it “Texas” Chicken Fried Steak? Like many iconic foods, the origin of Chicken Fried Steak is debatable. Still, the small town of Lamesa, Texas, claims to be the birthplace – to such an extent that the city hosts an annual celebration to honor the dish.
That said, during the 19th century, German and Austrian immigrants settled in Texas. And although everyone says Chicken Fried Steak gets its name from fried chicken, it bears an uncanny resemblance to schnitzel, a staple of German cuisine – I would agree. Schnitzel is a slice of meat, pounded thin, then breaded and fried.
As a born and raised Texan (married to a German-American), I like to believe that Texas Chicken Fried Steak is influenced by our German-Austrian roots.
Texas Chicken Fried Steak in West Texas
You can find Texas Chicken Fried Steak in just about any steakhouse and diner throughout the Lone Star State, but it’s so prevalent in West Texas that it’s everywhere you go.
From small towns like Fort Davis to the ghost town of Terlingua and a restaurant with breathtaking views in Big Bend National Park – we could not get enough of crispy Texas Chicken Fried Steak.
Where to Eat Texas Chicken Fried Steak in West Texas
We ate Texas Chicken Fried Steak in almost every destination during our time in West Texas. Some places keep it simple, while others put a unique twist on the iconic dish. Here are a few memorable places for Chicken Fried Steak to add to your Texas bucket list.
One of the best things to do in Fort Davis is to dine at the Fort Davis Drug Store. What was once a drug store is now a full-service American restaurant and ice cream parlor. To this day, their Chicken Fried Steak is one of the crunchiest breading I’ve ever tasted.
Jett’s Grill at Hotel Paisano in Marfa adds some green elements to the classic dish. They serve sirloin steak with chopped pistachio breading smothered in jalapeńo gravy. It might sound a little crazy, but trust me, it works!
Read next: Best Things to Do in West Texas
Gage Hotel is an award-winning hotel known for its extensive tequila selection and famous dish – yep, you named it, Chicken Fried Steak. They call it the “Iron Mountain” Chicken Fried Steak because it’s massive and slathered in a roasted jalapeńo creamy gravy. It pairs perfectly with one of their many margaritas.
The Starlight Theatre Restaurant and Saloon in Terlingua (a ghost town) should be on every Texas bucket list. Who would have guessed that a ghost town in West Texas would have a fine-dining restaurant?!? Dining here is one of the best things to do in Terlingua—you simply cannot miss this dining experience. They have a Chicken Fried Texas Antelope served with a Lone Star Beer Gravy and it’s incredible!
After a long day of hiking in Big Bend National Park, you must refuel. The Mountain View Restaurant is the only full-service restaurant inside the park. You can dine and enjoy their Chicken Fried Steak inside the grand vista with stunning views of the Chisos Basin and surrounding peaks.
Read next: The Ultimate Itinerary for 3 Days in Big Bend National Park
List of Ingredients for Texas Chicken Fried Steak with Beer Gravy
There are a few things to know about the ingredients for Texas Chicken Fried Steak with Beer Gravy – the type of steak, the kind of beer, and the secret to the perfect breading. Below is an overview of the ingredients, and then I will discuss the importance of a few ingredients.
This is a brief overview. Please refer to the full recipe description at the end of this post.
- Cubed steak, round steak, or sirloin tip steak
- Cornstarch
- All-purpose flour
- Baking powder
- Paprika
- Onion powder
- Garlic powder
- Cayenne powder
- Ground black pepper
- Salt
- Buttermilk
- Egg whites
- Vegetable oil
- Grease (from Chicken Fried Steak)
- Unsalted butter
- Dark lager beer (such as Lone Star Beer)
- Whole milk
- Heavy cream
- Coarsely ground black pepper
What is the Best Cut of Beef for Texas Chicken Fried Steak?
Three types of cut work great for Texas Chicken Fried Steak – cubed, round, and sirloin tip steak.
Cubed steak is usually round steak that has been tenderized through a machine, but it can also refer to any cut of beef. It’s the most popular cut of meat to make Chicken Fried Steak because it’s inexpensive and already tenderized. Although it comes tenderized, you will still pound cubed steak to get it nicely thin.
Round steak is a lean cut of beef from the cow’s hind legs, thigh, and butt. Since it comes from muscles responsible for mobility, round steak is tough and needs to be tenderized.
Sirloin tip steak (not to be confused with top sirloin, two very different cuts of beef) is from the round primal cut. It’s the most tender and flavorful of the round cuts. If you do not use cubed steak, I recommend sirloin tip steak.
What is the Best Type of Beer for the Beer Gravy?
Like when you cook with wine, you should always cook with a beer you enjoy drinking. After all, you will want to pair the Texas Chicken Fried Steak with the beer you use in the Beer Gravy.
The recipe uses a dark lager and comes through beautifully in the Beer Gravy. You can really taste the flavor of the beer. With that said, if you want to go light or bolder, go for it!
To make this the ultimate Texas Chicken Fried Steak, here are two of the most popular dark lagers from the Lone Star State.
Of course, you have Lone Star Beer, the national beer of Texas. The other is Shiner Bock, a smooth and slightly nutty dark lager.
The Secret to Crispy Chicken Fried Steak
Are you ready to learn the secret to crispy Chicken Fried Steak? A few details in the breading process are crucial to making the best Chicken Fried Steak. It involves cornstarch, baking powder, egg whites, and a resting period.
Cornstarch – coating the steak with cornstarch first helps create a thin inner layer and contributes to the ultimate crispy crust.
Baking powder – helps raise the batter’s pH, increasing its browning properties. It also emits tiny air pockets as the batter hits the hot oil. This reaction makes the crust extra light and crispy.
Egg whites – have more protein and no fat, which helps the steak adhere to the breading. It also helps create a lighter, crisp crust.
Resting the steaks – tenderizes them further, develops flavor to the meat and crust, and helps the layers of breading solidify and adhere so it doesn’t fall off during the frying process.
How to Make Texas Chicken Fried Steak with Beer Gravy
Texas Chicken Fried Steak with Beer Gravy is a little tedious but easy and fun. At least, I think so with the pounding of the steaks and getting your hands messy in the breading.
Plus, you can enjoy a glass of beer while cooking with it. If you ask some people (like me), that’s the only way to cook!
This is a brief overview. Please refer to the full recipe description at the end of this post.
For the Chicken Fried Steak
Tenderize the steak – place each piece of steak between two pieces of plastic wrap, parchment paper, or wax paper. Using a meat mallet, pound the steak until it is at least 1/4 inch thin. Lightly sprinkle the steaks with salt. Cover and set aside the steaks in the fridge.
Preheat oven and prepare breading station – to make this recipe seamless, you want to go into well prepared. Preheat the oven to a warming setting or 225°F. Prepare your breading station with three shallow dishes. One for cornstarch, one for wet, and one for the flour mix.
First dish – pour cornstarch into dish.
Second dish – whisk the egg whites until frothy. Then whisk the buttermilk until combined.
Third dish – whisk together the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, cayenne powder, and baking powder.
Breading the steaks – remove the tenderized steaks from the fridge. Pat dry with a towel to get ready for the breading process. Working left to right, you will dredge the steak in cornstarch, then wet mixture, and finish in the flour mixture. You will want to keep one hand for the dry mixtures and one for the wet. Otherwise, your hands will get very sticky and messy.
Work with one steak at a time. Dredge it in the cornstarch, making sure it is fully coated. Flip the steak, coat the other side, and shake off any excess. Then dip the steak into the wet mixture, coating it on both sides. Lift the steak and shake off the excess. Finally, dredge the steak into the flour mixture. Again, ensure it is fully coated, flip the steak, coat the other side, and shake off any excess.
Place the breaded steak on a wire rack or a clean plate, then repeat with the remaining pieces (cornstarch/wet mixture/flour mixture).
Rest steaks – cover the breaded steaks and rest in the fridge for 15 to 30 minutes. Do not miss this step! It helps the steak absorb the breading so it will not fall of when you fry it.
Heat up vegetable oil – in a large skillet. You want the oil about 1/4 inch deep to shallow fry the steaks. The oil should reach 350°F, which takes about 10 – 15 minutes. When the oil is ready, remove the breaded steaks from the fridge.
Fry the steaks – carefully place steaks into the oil, but do not overcrowd the pan. It should instantly start sizzling. (If not, the oil is not hot enough. If it is smoking or has a burning smell, the oil is too hot). Cook the steak for about 2 minutes until it’s golden brown and crisp. Flip the steak, and cook for another 2 minutes. Remove the chicken fried steak and place it on a wire cooling rack inside the preheated oven to stay warm. Repeat the process with the remaining pieces.
Prepare for the gravy – turn off the heat and do not throw away the grease/oil. Continue to the beer gravy steps.
For the Beer Gravy
Remove grease – by pouring it into a heatproof bowl. Do not clean the skillet! You want the leftover bits of pan drippings.
Add – the butter and 1/4 cup of the grease. Turn the heat on medium.
Add – the flour and constantly whisk the mixture until it turns light brown, about 1 – 2 minutes.
Add – the beer, milk, and cream. Whisk to combine. Then add the coarsely ground black pepper and salt.
Cook the gravy – reduce to a simmer and cook until the beer gravy is smooth and thickened, about 5 – 7 minutes. You want to stir occasionally to emulsify the gravy and keep it smooth.
Season – with more salt and pepper if needed
Serve – the Texas Chicken Fried Steak over mashed potatoes, topped with the Beer Gravy and your choice of veggies. Enjoy!
Tips and Tidbits
Here are a few tips and tidbits for Texas Chicken Fried Steak with Beer Gravy.
How Can I Tell When the Oil is Ready?
If you do not have a thermometer, here are a few tricks to tell when the oil is ready for frying. Place the end of the wooden spoon into the oil. The oil is hot enough when you see several tiny bubbles forming around it.
Another simple trick is to drop a little breading into the oil when the oil is glistening. It should sizzle and bubble around the breading.
After you cook a few steaks, feel free to test the oil again before adding more to the oil.
What Do I Use to Pound the Steaks?
A meat mallet is the best kitchen tool to pound and tenderize meat. However, if you do not have a meat mallet, do not worry. Here are a few household items you can use to pound your steaks.
One of the best alternatives is a hammer. Since the steaks are between plastic (or parchment paper), you can wash the hammer before use, but I still like to cover it in a plastic wrap too.
Two of the most common household kitchen items are a rolling pin and a cast iron skillet (or heavy saucepan). Both are great substitutes for a meat mallet.
Do you drink wine? If yes, use the wine bottle to tenderize your steaks before you open it. Then open the bottle and enjoy!
Do You Have a Gravy Recipe Without Beer?
Yes, you can easily exchange the beer gravy for a classic country white gravy. Just follow the recipe, but replace the beer with milk.
More Texas Recipes
- The Best Texas Chili – Authentic Recipe from a Born and Raised Texan
- Slow Cooker Texas Pulled Pork – Recipe from a Born and Raised Texan
Crispy Chicken Fried Steak with Beer Gravy
The best, tender, and crispy Chicken Fried Steak ever! With a delicious, creamy Beer Gravy.
Ingredients
Chicken Fried Steak
- 4-6 cubed steaks, round steaks or sirloin tip steaks
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornstarch
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne powder
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 egg whites
- 1 cup vegetable oil
Beer Gravy
- 1/4 cup grease
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter
- 1 cup beer (dark lager such as Lone Star)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
Instructions
For the Chicken Fried Steak
- Place each piece of steak between two pieces of plastic wrap, parchment paper, or wax paper. Using a meat mallet, pound the steak until it is at least 1/4 inch thin. Lightly sprinkle the steaks with salt. Cover and set aside the steaks in the fridge. The cubed steak comes tenderized, but we still want to pound it until thin.
- Preheat the oven to a warming setting or 225°F and prepare your breading station. You need three shallow dishes. One for cornstarch, one for wet, and one for the flour mix. Pour cornstarch into one dish. In the second dish, whisk the egg whites until frothy. Then whisk the buttermilk until combined.
- In the last dish, whisk together the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, cayenne powder, and baking powder.
- Remove tenderized steaks from the fridge. Pat dry with a towel to get ready for the breading process. Working left to right, you will dredge the steak in cornstarch, then wet mixture, and finish in the flour mixture. You will want to keep one hand for the dry mixtures and one for the wet. Otherwise, your hands will get very sticky and messy.
- Work with one steak at a time. Dredge it in the cornstarch, making sure it is fully coated. Flip the steak, coat the other side, and shake off any excess. Then dip the steak into the wet mixture, coating it on both sides. Lift the steak and shake off the excess. Finally, dredge the steak into the flour mixture. Again, ensure it is fully coated, flip the steak, coat the other side, and shake off any excess.
- Place the breaded steak on a wire rack or a clean plate, then repeat with the remaining pieces (cornstarch/wet mixture/flour mixture). Cover the breaded steak and rest in the fridge for 15 to 30 minutes.
- While the steaks are resting, you can start heating the vegetable oil in a large skillet. You want the oil about 1/4 inch deep to shallow fry the steaks. The oil should reach 350°F, which takes about 10 - 15 minutes. You can use a thermometer or check my notes for simple tricks.
- When the oil is ready, remove the breaded steaks from the fridge. You will notice it's slightly wet, or the breading looks like dough - that is okay.
- Carefully place one steak into the oil. It should instantly start sizzling. (If not, the oil is not hot enough. If it is smoking or has a burning smell, the oil is too hot).
- Cook the steak for about 2 minutes until it's golden brown and crisp. Flip the steak, and cook for another 2 minutes. Remove the chicken fried steak and place it on a wire cooling rack. If there is room, you can cook two steaks at a time but do not overcrowd the pan. Too many steaks will cause the oil temperature to drop, and it will not cook the steaks properly.
- Repeat the process with the remaining pieces. Place the chicken fried steak plate in the oven to stay warm. Turn off the heat, and do not throw away the grease/oil. Continue to the beer gravy steps.
For the Beer Gravy
- Pour the grease into a heatproof bowl. Do not clean the skillet! You want the leftover bits of pan drippings.
- Measure 1/4 cup of the grease and pour it back into the skillet. Add the butter and turn the heat on medium.
- Add flour and constantly whisk the mixture until it turns light brown, about 1 - 2 minutes.
- Slowly whisk in the beer, milk, and cream. Add coarsely ground black pepper and salt.
- Reduce to a simmer and cook until the beer gravy is smooth and thickened about 5 - 7 minutes. You want to stir occasionally to emulsify the gravy and keep it smooth.
- Season with more salt and pepper if needed.
- Serve the crispy Texas Chicken Fried Steak over mashed potatoes, topped with Beer Gravy and your choice of veggies. Enjoy!
Notes
How to tell when the oil is ready - Place the end of the wooden spoon into the oil. The oil is hot enough when you see several tiny bubbles forming around it. Another simple trick is to drop a little breading into the oil when the oil is glistening. It should sizzle and bubble around the breading.
Regular White Gravy - you can substitute the beer for milk to make a classic country white gravy.
deb
Tuesday 9th of May 2023
This looks amazing! My family is going to love this! Now I'm hungry. can't wait to try it.
oursweetadventures
Sunday 28th of May 2023
I hope you and your family enjoy the recipe!