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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 250°F (120°C). Slice steak into four equal portions.
- 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.
- 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.
- 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.
- Gravy Preparation: Reserve cooking fat and crispy bits in skillet. Render bacon lardons until golden and crisp. Remove lardons with slotted spoon and drain.
- 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.
- 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