This is a print preview of "Texas On A Halfshell Chicken Fried Steak" recipe.

Texas On A Halfshell Chicken Fried Steak Recipe
by Global Cookbook

Texas On A Halfshell Chicken Fried Steak
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  Servings: 1


  • 1 x Round, ( 6 ounce.) steak cutlet, machine tenderized
  •     Flour
  • 4 x Large eggs
  • 1 can Flat Beer
  • 1 Tbsp. Adolph's meat tenderizer
  •     Salt
  •     Pepper
  •     Garlic salt


  1. Along with the meatloaf recipe, CopyKat [ ] has many other interesting knockoffs. As I've never had a good chicken fried steak outside of Texas, this recipe is making me hungry...
  2. Notes: 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
  3. Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to taste. Put steak onto a tray which is well-covered with flour. Then "lb. the hell out of it (the steak) with stiff fingers, working from the center out, till it reaches the size of an LP record." (Which's those things they used to make before compact discs). Flip several times and repeat pounding.
  4. Mix Large eggs, beer, 1 tsp. salt and Adolph's meat tenderizer in a shallow bowl. Add in sufficient flour to make a thin, watery batter. Beat mix smooth.
  5. Dip meat into batter. "Flop" back onto flour tray and cover with four.
  6. Lb. again with fingertips till moisture is absorbed. Cook in deep fat at 350 degrees till golden. Serve with French fries and cover with white gravy.