Recipe courtesy of Bobby Flay

Chicken Fried Steak with White Gravy 2

Name: Chicken Fried Steak with White Gravy 2
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/2 pounds boneless round steak, fat trimmed and pounded1/4-inch thick with a meat tenderizer; 3 cups all-purpose flour; 3 tablespoons garlic powder; 3 tablespoons onion powder; 3 tablespoons sweet paprika; 3 teaspoons cayenne pepper; Kosher salt and freshly ground black pepper; 2 cups buttermilk; Canola oil; 8-ounce slab bacon, cut into lardons; 2 heaping tablespoons all-purpose flour; 2 cups whole milk, heated; 2 tablespoons heavy cream; Finely chopped fresh thyme; Kosher salt and freshly ground black pepper; Fresh thyme and parsley sprigs, for garnish

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 servings

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Ingredients

Chicken Fried Steak

1 1/2 pounds boneless round steak, fat trimmed and pounded1/4-inch thick with a meat tenderizer

3 cups all-purpose flour

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons sweet paprika

3 teaspoons cayenne pepper

Kosher salt and freshly ground black pepper

2 cups buttermilk

Canola oil

Gravy

8-ounce slab bacon, cut into lardons

2 heaping tablespoons all-purpose flour

2 cups whole milk, heated

2 tablespoons heavy cream

Finely chopped fresh thyme

Kosher salt and freshly ground black pepper

Fresh thyme and parsley sprigs, for garnish

Directions

For the chicken fried steak: Preheat the oven to 250 degrees F. Cut the steak into 4 equal portions.
Combine the flour, garlic powder, onion powder, paprika, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a bowl. Divide between two baking dishes. Place the buttermilk in a medium baking dish, add the remaining half of the spices and season with salt and black pepper.
Dredge the steak pieces a few at a time in the first dish of seasoned flour and pat off any excess. Then dip in the buttermilk and allow any excess to drain off. Dredge in the second dish of seasoned 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.
For the gravy: Remove all but 2 tablespoons of the fat from the skillet, 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 skillet to the stove over medium heat. Whisk the flour into the skillet 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 black pepper.
Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs.