Sizzling Chicken Fried Steak Recipe: Bobby Flay’s Secret Touch

Bobby Flay’s chicken fried steak celebrates southern culinary artistry with an irresistible crunch that transforms humble ingredients into a mouthwatering masterpiece.

This iconic dish starts with tender beef pounded thin and enveloped in a golden, crackling armor of seasoned breading.

Generations of home cooks have perfected the technique of creating a crisp exterior that shatters delicately with each forkful.

Traditional southern kitchens understand the secret lies in precise temperature and expert seasoning that makes every bite sing with flavor.

The dish represents more than just a meal, it’s a heritage of comfort and warmth passed through family recipes.

Executing this classic requires confidence and a willingness to master a few simple yet transformative cooking skills.

You’ll fall in love with the symphony of textures and rich, comforting flavors that make this chicken fried steak a timeless favorite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Calories: 811 kcal

Servings: 4

Chicken Fried Steak Ingredient Rundown

• Steak: Choose a tender cut like ribeye or sirloin with good marbling for maximum juiciness.
• Bacon: Opt for thick-cut bacon with a balanced fat-to-meat ratio for crispy lardons.

• All-Purpose Flour, Buttermilk: Select fresh, high-quality flour and cultured buttermilk for robust flavor.
• Salt, Black Pepper: Use freshly ground sea salt and whole peppercorns for vibrant seasoning.
• Garlic Powder, Onion Powder: Select premium, finely ground spices for even distribution.
• Paprika, Cayenne Pepper: Choose high-quality, fresh spices with rich, deep color and intense flavor.
• Kosher Salt: Use coarse-grained salt for better texture and controlled seasoning.

• Canola Oil: Select refined oil with high smoke point for even, crispy frying.
• Milk, Heavy Cream: Use full-fat, fresh dairy for rich, smooth gravy.
• Fresh Thyme: Choose bright green, fragrant herbs with firm stems and vibrant leaves.

Tools for Searing and Gravy-Making

• Cast-iron skillet: Large, heavy-bottomed pan perfect for even frying and creating delicious gravies.
• Digital thermometer: Ensures precise oil temperature for golden, crispy exterior without burning.
• Paper towel-lined plate: Essential for draining excess oil and keeping fried steaks crisp.
• Slotted spoon: Helps remove bacon lardons and other fried ingredients without excess grease.
• Whisk: Crucial for smoothly blending gravy and preventing lumps.
• Cutting board: Provides stable surface for slicing steaks into uniform portions.
• Sharp knife: Helps create clean, even steak cuts for consistent cooking.
• Measuring spoons and cups: Guarantees accurate seasoning and ingredient proportions.

How Bobby Flay Fries Chicken Steak Right

Crisp and Golden Chicken Fried Steak

• Prep and Season Meat

Slice steaks into equal portions. Mix flour with garlic, onion, and cayenne powders. Create a buttermilk bath seasoned with salt and pepper for coating the meat.

• Create Crunchy Coating

Dredge each steak piece into seasoned flour, dip in buttermilk, then coat again with flour mixture. This double-dipping technique ensures an extra crispy exterior that’ll make your taste buds dance.

• Fry to Perfection

Heat oil in a cast-iron skillet until sizzling hot. Carefully lower steaks into the oil, cooking until they turn a gorgeous golden brown. Fry in batches to maintain oil temperature and prevent overcrowding.

• Craft Creamy Gravy

After frying, use the same skillet to create a rich, velvety sauce. Cook bacon bits until crisp, then whisk flour into the drippings. Slowly add warm milk and cream, stirring constantly until the gravy thickens and becomes luxuriously smooth.

• Serve and Savor

Plate the crispy steaks, generously pour gravy on top, and sprinkle with crispy bacon bits and fresh thyme. The result is a comfort food masterpiece that’s crispy, creamy, and absolutely irresistible.

Tips for Crispy Crust and Tender Meat

• Tenderize Tough Cuts: Pound the steak with a meat mallet to break down muscle fibers, ensuring a more tender and juicy result.
• Oil Temperature Control: Use a digital thermometer to maintain consistent 350°F oil temperature, preventing soggy or burnt coating.
• Gluten-Free Adaptation: Swap wheat flour with rice flour or cornstarch for a crispy alternative that's celiac-friendly.
• Spice Level Adjustment: Dial up cayenne pepper for extra heat or reduce for milder palates, customizing the recipe to personal taste preferences.

Serving Chicken Fried Steak Like a Classic

• Pair with Comforting Sides: Serve alongside creamy mashed potatoes, buttery corn, or fluffy biscuits to complement the crispy steak's rich flavors.
• Create a Hearty Breakfast Plate: Transform this dish into a morning feast by adding sunny-side-up eggs and warm toast for a classic Southern-style breakfast experience.
• Add Fresh Vegetable Contrast: Incorporate a light mixed green salad or roasted seasonal vegetables to balance the dish's heaviness and provide a fresh, crisp element.
• Enhance with Dipping Sauces: Offer small ramekins of homemade ranch, spicy sriracha mayo, or tangy honey mustard to give diners extra flavor options and personalization.

Reheat and Storage Instructions

• Meal Planning & Storage Advice
• Meal Prep Magic: Slice and season steaks ahead of time, storing them in airtight containers in the refrigerator for up to 24 hours before cooking to save precious time during busy weeknights.
• Freezer-Friendly Technique: Wrap individual cooked chicken fried steaks in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm and crispy.
• Refrigeration Strategy: Store leftover steaks in a sealed container for 3-4 days. Reheat in a preheated oven at 375°F for 10-15 minutes to maintain the crispy coating and prevent sogginess.
• Smart Gravy Storage: Keep extra gravy in a separate airtight container in the refrigerator for up to 5 days. Gently reheat on the stovetop, whisking occasionally to restore smooth consistency.

Legendary Bobby Flay Chicken Fried Steak Recipe

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4.6 from 40 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Bobby Flay’s chicken fried steak delivers Southern comfort with perfectly crispy breading and rich cream gravy. Hearty flavors blend expertly, inviting diners to savor classic Texas-style culinary comfort on their plate.

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Ingredients

Scale 1x2x3x

• 1 ¼ lbs (567 g) boneless round steak, fat trimmed and pounded to ¼-inch thickness
• ½ lb (227 g) slab bacon, cut into lardons
• 2 ½ cups all-purpose flour
• 2 heaping tbsps all-purpose flour (for gravy)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp sweet paprika
• 1 tsp cayenne pepper
• 1 ½ cups buttermilk
• 2 cups whole milk, heated
• 2 tbsps heavy cream
• 1 tbsp finely chopped fresh thyme, plus more for garnish
• canola oil, for frying (about 2 inches deep in pan)
• kosher salt, to taste
• freshly ground black pepper, to taste

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Instructions

1. Preparation: Preheat oven to 250°F (120°C). Slice steak into four equal portions.
2. Coating Setup: Combine buttermilk with salt and pepper in one container. Mix flour with garlic powder, onion powder, paprika, cayenne, salt, and black pepper in another container.
3. Breading Process: Dredge each steak piece in flour mixture, shake off excess. Dip into buttermilk, allowing drips to fall, then coat again thoroughly in seasoned flour for a robust, crispy exterior.
4. Frying Technique: Heat canola oil in cast-iron skillet to 350°F (175°C). Carefully fry two steaks simultaneously, turning to achieve uniform golden-brown coloration. Transfer cooked pieces to paper towel-lined plate, season with additional salt, and keep warm in preheated oven.
5. Gravy Preparation: Reserve cooking fat and crispy bits in skillet. Render bacon lardons until golden and crisp. Remove lardons with slotted spoon and drain.
6. Sauce Creation: Reduce skillet heat, whisk flour into remaining fat for one minute. Gradually incorporate warm milk, stirring consistently until gravy thickens. Add heavy cream and chopped thyme, seasoning with salt and pepper to taste.
7. Plating: Drench chicken fried steaks with rich gravy, scatter crispy bacon lardons on top, and garnish with fresh thyme leaves for a sophisticated presentation.

Notes

• Maintain Oil Temperature: Keep the oil consistently at 350°F for perfectly crispy, golden-brown exterior without burning the coating.
• Double-Dredge Technique: Coat steaks twice in flour mixture for extra crunch and a more robust, textured breading that seals in moisture.
• Rest Steaks Strategically: Use the warm oven to keep fried steaks hot and crisp while preventing sogginess during the cooking process.
• Gravy Consistency Matters: Whisk milk slowly and continuously to prevent lumps, ensuring a smooth, velvety gravy that complements the crispy steak.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 811
• Sugar: 3 g
• Sodium: 1220 mg
• Fat: 50 g
• Saturated Fat: 19 g
• Unsaturated Fat: 27 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 150 mg