Dinners · 5 min read
Beer Battered Chicken Fried Steak
Crispy, golden beer-battered chicken fried steak with tender, juicy meat inside. A bold Southern classic with a flavor-packed twist.
★ 5.0 (3)
If you have ever sat down at a Texas diner and ordered chicken fried steak, you already know what comfort food is supposed to taste like. This beer-battered version takes that beloved Southern classic one step further. The beer creates a light, crispy crust with a depth of flavor that ordinary buttermilk batter simply cannot match. Tender, juicy steak inside and a shatteringly crisp shell outside make this a recipe worth making on repeat.
Bill Maxwell, a 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 Arkansas. Bill called his version of chicken fried steak Texas on a Half Shell.
What Makes This Beer Batter Recipe Worth Trying
- The carbonation in the beer creates a lighter, crispier crust that shatters when you bite into it, giving you that satisfying crunch without a heavy, greasy coating.
- The double-coating process, where you dip the steak in batter and then press it into flour again, builds layers that stay intact while frying and hold up even after the steak rests.
- Pounding the round steak thin before frying ensures the meat cooks quickly and evenly, so you get a tender bite every time without overcooking the outside.
Key Ingredients for Authentic Texas Chicken Fried Steak
- Round steak: This cut comes from the rear leg of the cow, so it is lean and can be tough. Pounding it thin and using a meat tenderizer are essential steps to make it tender enough for frying.
- Adolph's Original Unseasoned Tenderizer: This powdered tenderizer contains enzymes that break down muscle fibers. It is unseasoned, so it does not interfere with the black pepper and garlic powder you add. If you cannot find it, you can use a seasoned tenderizer, but reduce the added salt accordingly.
- Flat beer: The recipe calls for flat beer, meaning beer that has lost most of its carbonation. You can leave an open bottle out for an hour or two before using it. The remaining carbonation still helps create a light crust, while the malt and yeast add a subtle savory depth to the batter.
Kitchen Tools for Deep Fried Steak
- A meat mallet for pounding the round steak to an even 1/4 inch thickness.
- A heavy pot or deep fryer that can hold at least 3 inches of vegetable oil.
- A deep-fry thermometer to keep the oil at a steady 350°F.
- A wire rack set over a baking sheet for resting the breaded steaks and draining the fried steaks.
Tips for a Crispy Beer Battered Chicken Fried Steak
- Pound the steaks to an even 1/4 inch thickness. If some spots are thicker than others, the thinner parts will overcook before the thicker parts are done.
- Let the tenderizer sit on the meat for the full 10 to 15 minutes. This gives the enzymes time to break down the connective tissue in the round steak, which is what keeps it tender.
- Check the batter consistency before you start dipping. It should be thin, similar to pancake batter. If it is too thin, whisk in 1 to 2 tablespoons of flour to thicken it slightly.
- Let the breaded steaks rest on a wire rack for 5 minutes before frying. This helps the coating adhere so it does not slide off in the hot oil.
- Keep the oil at a steady 350°F. If the temperature drops too low, the coating will absorb oil and turn soggy instead of crisp.
How to Keep the Crust Crispy While Frying Multiple Steaks
If you are frying more than one steak, keep the finished steaks warm in a 200°F oven on a wire rack while you fry the rest. Do not stack them on a plate, as the steam will soften the crust. The wire rack allows air to circulate around the steak, keeping the coating crisp until you are ready to serve.
Variations to Try with This Beer Batter Recipe
- Swap the round steak for cube steak, which is already tenderized and has a similar texture. You can skip the pounding step if you use cube steak.
- Add a teaspoon of smoked paprika or cayenne pepper to the flour mixture for a spicier crust.
- Use a gluten-free all-purpose flour blend in place of regular flour to make the dish gluten-free. The batter will still crisp up nicely.
- For a lighter version, you can pan-fry the steaks in about 1/2 inch of oil instead of deep frying. The crust will be less shatteringly crisp but still delicious.
What to Serve with Beer Battered Chicken Fried Steak
Classic Toppings for Chicken Fried Steak
- Cream gravy is the traditional choice. Its rich, peppery flavor pairs perfectly with the crispy beer batter.
- A squeeze of fresh lemon juice adds brightness and cuts through the richness of the fried coating.
- Hot sauce, like Tabasco or Crystal, gives the dish a spicy kick that complements the savory crust.
Side Dishes That Go Well with This Round Steak Recipe
- Mashed potatoes are the standard side, and they soak up any extra gravy on the plate.
- Collard greens or green beans add a fresh, slightly bitter contrast to the fried steak.
- A simple side salad with a tangy vinaigrette helps balance the heaviness of the meal.
How to Store Leftover Beer Battered Chicken Fried Steak
Leftover beer battered chicken fried steak will keep in the refrigerator for 3 to 4 days. Place the cooled steaks in an airtight container, separating layers with parchment paper so the coating does not stick together. The crust will soften in the fridge, but reheating in a hot oven or air fryer will bring back some of the crunch.
Can You Freeze Beer Battered Chicken Fried Steak?
Yes, you can freeze this deep fried steak for up to 2 months. Let the fried steaks cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight, then warm in a 375°F oven on a wire rack for about 10 minutes. This method helps the coating crisp back up without drying out the meat.
Best Way to Reheat Crispy Chicken Fried Steak
The best way to reheat beer battered chicken fried steak is in the oven or an air fryer. Preheat the oven to 375°F and place the steaks on a wire rack over a baking sheet. Heat for 8 to 10 minutes, or until the coating is hot and crisp. Avoid the microwave, as it will make the batter soggy and chewy. If you are in a hurry, an air fryer at 350°F for 3 to 4 minutes works well too.
Source recipe: Beer Battered Chicken Fried Steak (SnapChef ID 97284cc0-1e31-44f6-a244-2d1c010a1fba). Nutrition is estimated per serving.
Ingredients
Directions
- Place each steak between sheets of plastic wrap or parchment paper and pound with a meat mallet until they are about 1/4 inch thick. Be careful not to tear the steaks in the process.
- Lightly sprinkle both sides of the steaks with Adolph's Original Unseasoned Tenderizer. Season with black pepper, garlic powder, and 1/2 teaspoon of salt. Let rest for 10 to 15 minutes to allow the tenderizer to take effect.
- Place the flour in a shallow dish.
- In a separate bowl, whisk the eggs, beer, and the remaining 1/2 teaspoon of salt until smooth. The batter should be thin, similar to pancake batter. If it is too thin, whisk in 1 to 2 tablespoons of flour.
- Dredge each steak in flour, pressing lightly so the flour adheres to the steak. Dip the steaks into the beer batter, allowing the excess to drip off. Return to the flour and press again to create a textured coating. Let rest on a wire rack for 5 minutes to help the breading adhere to the steaks.
- Pour vegetable oil into a heavy pot or fryer until it reaches a depth of 3 inches. Heat the oil to 350°F.
- Fry the steaks one at a time (or in batches without crowding) for 3 to 4 minutes. When the underside is golden brown, flip and fry for another 3 to 4 minutes. Remove the steak from the oil and drain on a clean wire rack.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Why does the recipe call for flat beer?
Flat beer has lost most of its carbonation, which means it will not create as many large bubbles in the batter. This results in a thinner, more even coating that crisps up nicely without becoming too puffy. The malt and yeast flavors remain, adding a subtle savory depth to the crust.
Can I use buttermilk instead of beer?
Yes, you can substitute buttermilk for the beer, but the texture will be different. Buttermilk produces a thicker, more traditional Southern coating that is still delicious but not as light and shatteringly crisp. If you use buttermilk, you may need to adjust the flour amount to get the right batter consistency.
What is the best oil for deep frying chicken fried steak?
Vegetable oil, canola oil, or peanut oil are all good choices because they have a high smoke point and a neutral flavor. The recipe calls for vegetable oil, which works well. Avoid olive oil, as it has a lower smoke point and can burn at the 350°F frying temperature.
Why is my coating falling off the steak?
The coating can fall off if the steaks are not pounded thin enough, if the batter is too thick, or if you skip the resting step. Letting the breaded steaks rest on a wire rack for 5 minutes before frying gives the coating time to adhere. Also, make sure the oil is at the correct temperature so the coating sets quickly.
Can I use a different cut of beef for this recipe?
Round steak is the traditional choice because it is lean and affordable, but cube steak works well too since it is already tenderized. You can also use sirloin or flank steak, but you will need to pound them thin and use the tenderizer to ensure they are not tough.
