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Lambeau’s America’s Dallas Chicken-Fried Steak

Chicken-fried steak is a Texas staple, and we were lucky enough to snag the recipe for one of the best versions in the state from Lambeau’s America. This is not your average chicken fried steak—the Angus beef cutlet is dipped in a batter made with a local blonde ale and a Cajun spice blend.
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Servings 4

Ingredients
  

Black Pepper Gravy

  • 2 cups all-purpose flour
  • 1 cup pork fat
  • 3 cups heavy cream
  • 3 cups whole milk
  • 2 teaspoons black pepper
  • 2 teaspoons granulated garlic
  • 4 teaspoons chicken stock

Chicken-Fried Steak

  • Vegetable oil for frying
  • Animal fat for frying (optional)
  • 8 cups all-purpose flour
  • 8 cups seasoned flour
  • 8 teaspoons granulated garlic
  • 8 teaspoons fresh cracked black pepper
  • 2 teaspoons baking powder
  • 32 ounces Texas-style blonde ale
  • 4 8-ounce Certified Angus Beef cubed steaks
  • 8 teaspoons Cajun spice blend such as Chef Paul’s Magic Seasoning
  • Black Pepper Gravy for serving (recipe above)

Instructions
 

Make the Gravy

  • Mix flour and pork fat in a large saucepan. Cook on low heat for about 10 minutes to make the roux. Add the heavy cream and whole milk. Add black pepper, granulated garlic, and chicken stock and bring to a boil on low heat.

Make the Chicken-Fried Steak

  • Fill a large enameled Dutch oven or deep fryer with a 50/50 blend of vegetable oil and the animal fat of your choice, about 4 inches deep. Heat to 350°F. If you do not have animal fat, you can just use vegetable oil.
  • In a large bowl, whisk 8 cups of all-purpose flour with the granulated garlic and black pepper, and set aside.
  • In a separate large bowl, whisk the beer with baking powder and 8 cups of seasoned flour until smooth.
  • Season the steak all over with the Cajun seasoning, then pound thin. Working one at a time, dredge each steak in the flour, shaking off any excess. Then dip the steak in the beer batter, letting any excess drip back into the bowl. Then dredge the steak once more in the flour. Transfer to a plate and repeat with the remaining steaks. Fry the chicken-fried steak in the hot oil until golden brown, 5 to 8 minutes.
  • Serve smothered in black peppered gravy with the vegetables of your choice on the side.
  • At Lambeau’s America, this dish is served with black pepper gravy, bacon green beans, and roasted red potatoes.

Notes

Recipe and photo courtesy of Lambeau’s America.
Tried this recipe?Let us know how it was!