Bobby Flay Chicken Fried Steak

Bobby Flay’s Chicken Fried Steak is made with boneless round steak, buttermilk, flour, garlic powder, onion powder, sweet paprika, chile de arbol, bacon, whole milk, heavy cream, and fresh thyme. This delicious Chicken Fried Steak recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.

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?

1. Preheat the oven: Preheat to 150°C / 300°F. Cut the steak into 4 equal portions.
2. Prepare the buttermilk mixture: In a medium baking dish, pour the buttermilk and season with 1 tsp salt and 1/4 tsp pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Fajitas
• Bobby Flay Chicken Thigh Recipe
• Bobby Flay Chicken And Dumplings
• Bobby Flay Jerk Chicken