Hamdi Saidani This delicious chicken fried steak recipe from Bobby Flay is a comforting, Southern favorite that’s crispy, tender, and full of flavor. With golden, crunchy breading and rich, creamy gravy, it’s perfect for a hearty dinner. Serve with a sprinkle of crispy bacon and fresh thyme for an irresistible, soul-satisfying dish.
Ingredients Needed:
- 1 1/4 pound boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face)
- 1 1/2 cups buttermilk
- Salt and freshly ground black pepper
- 2 1/2 cups all-purpose flour, plus 2 heaping tablespoons
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon chile de arbol
- Canola oil
- 1/2 pound slab bacon, cut into lardons
- 2 cups whole milk, heated
- 2 tablespoons heavy cream
- Finely chopped fresh thyme leaves
- Fresh thyme sprigs
How To Make Chicken Fried Steak?
- Preheat the oven: Preheat to 150°C / 300°F. Cut the steak into 4 equal portions.
- Prepare the buttermilk mixture: In a medium baking dish, pour the buttermilk and season with 1 tsp salt and 1/4 tsp pepper.
- Prepare the flour mixture: Combine the 320g / 2 1/2 cups flour, garlic powder, onion powder, paprika, chile de arbol, 1 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Divide the mixture between two baking dishes.
- Dredge the steak: Dredge the steak pieces in the seasoned flour, shaking off excess. Dip into the buttermilk, let excess drain off, then dredge in the flour again. Place coated steak on a baking rack.
- Fry the steak: Heat the canola oil in a large cast-iron skillet until it reaches 180°C / 360°F. Fry the steak in batches until golden brown on both sides. Drain on paper towels and season with a pinch of salt. Transfer to the oven to keep warm.
- Cook the bacon: Remove all but 2 tbsp of oil from the skillet, keeping the browned bits. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon and set aside on paper towels.
- Make the gravy: Return the skillet to medium heat. Add the 30g / 2 tbsp flour and whisk for 1 minute. Gradually whisk in the warm milk, cooking until the gravy thickens. Stir in the cream, chopped thyme, and season with salt and pepper.
- Serve: Plate each steak, ladle with gravy, and garnish with crispy bacon and thyme sprigs.
Recipe Tips:
- Pound the Steak Well: Make sure to pound the steak to 1/4-inch thickness so it cooks evenly and stays tender.
- Double Coat for Extra Crunch: Coating the steak twice in the flour mixture makes it extra crispy when fried.
- Watch the Oil Temperature: Keep the oil at 360°F (180°C) with a thermometer so the steak fries perfectly without burning.
- Don’t Skip Bacon: Bacon adds a lot of flavor to the gravy. Also, use the bacon fat to make the gravy even tastier.
- Use Warm Milk for Gravy: Warm the milk before adding it to the pan to avoid lumps in the gravy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Fried Steak cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Chicken Fried Steak to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It can be frozen for up to 2 months.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 1652
- Total Fat: 114.23g
- Saturated Fat: 25.60g
- Cholesterol: 164.64mg
- Sodium: 1250.84mg
- Potassium: 1226.09mg
- Total Carbohydrate: 79.11g
- Dietary Fiber: 3.36g
- Sugars: 13.97g
- Protein: 72.88g
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