Ingredients
- 1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
- 1 1/2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 2 1/2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- Canola oil
- 1/2 pound slab bacon, cut into lardons
- 2 heaping tablespoons all-purpose flour
- 2 cups whole milk, heated
- 2 tablespoons heavy cream
- Finely chopped fresh thyme
- Salt and freshly ground black pepper
- Fresh thyme sprigs
Directions
Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
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By LibranRose
Chesapeake, VA
on January 12, 2013
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Finally I have found a chicken fried steak recipie that I absolutely love!! The breading dry, wet, dry put a great crust on the steak and the seasonings added great flavor. I like the use of buttermilk over eggs - it doesn't seem to burn like eggs tend to do. I even used it to make chicken fried chicken and it was DELISH! My whole family gobbled it up in a mere few minutes and we will definitely pull this recipie up in the future. Thank you Bobby Flay!
By Bearable
on September 01, 2012
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This was the first time I have ever made Chicken Fried Steak. It was delicious! I made the recipe and had 2.81lbs of cubed beef steaks and I still had some flour and buttermilk left over. Since I can't drink milk all I ever have is Original Almond Breeze milk and wasn't sure the gravy would turn out with it. As I made the gravy, I dumped the rest of the buttermilk mix into the gravy pot too then scraped a very small amount of the flour and spices used to coat the beef to thicken it since I had added more liquid, let it thicken. It was AMAZING! But next time, I will add the rest of the buttermilk mix IN PLACE OF the milk for the gravy and use the flour mix as the flour in the gravy. Not as much wasted that way. It wasn't bland, it was peppery like a good white gravy should be with a tiny bit of kick. I am thinking now that I may have to mix some of the dry ingredients up just to keep in the cupboard as a quick go-to gravy mix.
By ricosuavee44
on July 08, 2012
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followed this almost exactly, except eyed most of the measurements instead of fully measuring out...and it came out amazing. Literally ridiculous. The kind of comfort food that will fill your heart and arteries with gooey deliciousness.
Read all 43 reviews