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Chicken (Country) Fried Steak and White Gravy (Bobby Flay)

The memory is as clear as the bottom of a well: the sizzle of the steak hitting the hot oil, the comforting aroma of frying bacon mingling with garlic and spices, and the pure, unadulterated joy of that first bite. My grandmother, a true Southern matriarch, used to make Chicken Fried Steak every Sunday after church. It was a labor of love, and though I never had her exact recipe, Bobby Flay’s version captures the essence of that cherished childhood memory – the crispy, flavorful crust, the tender steak, and that creamy, peppery gravy… it’s pure comfort food magic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Dietary Type: Not specified

Ingredients

1 1/4 lbs boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
Kosher salt
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 lb thick slab bacon, cut into lardons
2 tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
Fresh thyme, finely chopped
Fresh thyme sprig, for garnish

Equipment Needed

Medium baking dish
Bowls
Baking sheet
Baking rack
Large cast iron skillet
Thermometer
Slotted spoon

Instructions

Preheat oven to 250 degrees F. This low temperature will keep your Chicken Fried Steak warm and crispy while you prepare the gravy.
Cut the steak into 4 equal portions. This ensures even cooking and manageable serving sizes.
Place the buttermilk in a medium baking dish and season generously with kosher salt and freshly ground black pepper. The buttermilk acts as a tenderizer and a flavor enhancer for the steak.
In a bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Divide this mixture between 2 baking dishes. Having two dishes allows for a more efficient breading process, ensuring each piece is fully coated.
Dredge the steak pieces, a few at a time, in the first dish of flour mixture, pressing gently to ensure the flour adheres. Pat off any excess flour.
Dip the floured steak into the buttermilk, allowing any excess to drain off. A light coating of buttermilk is sufficient; avoid letting it pool.
Dredge the steak in the second dish of flour mixture, again pressing gently and patting off the excess. The double dredging ensures a thick, crispy crust.
Place the breaded steak pieces on a baking rack set over a baking sheet. This allows air to circulate around the steak, helping the crust to set and preventing sogginess. This is an important step for achieving maximum crispness.
Pour 1-inch of canola oil into a large cast iron skillet and heat over medium-high heat until it reaches 350 degrees F on a thermometer. Using a thermometer is crucial for maintaining the correct oil temperature. If the oil is too hot, the crust will burn before the steak is cooked through. If it’s too cold, the crust will be soggy and greasy.
Add the steak, 2 pieces at a time, to the hot oil. Cook until golden brown on both sides, about 3-4 minutes per side. Avoid overcrowding the pan, as this will lower the oil temperature and result in uneven cooking.
Remove the cooked steak to a plate lined with paper towels to drain excess oil. Season immediately with salt.
Repeat with the remaining steak.
Transfer the steak to the baking rack on the baking sheet and place in the 250 degrees F oven to keep warm while you make the gravy. This allows the steak to stay crispy and prevents it from becoming cold and soggy.
Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. These flavorful bits will add depth and texture to your gravy.
Add the bacon lardons to the pan and cook until golden brown and crisp. This adds a smoky, savory element to the gravy.
Remove the bacon with a slotted spoon to a plate lined with paper towels. Set aside.
Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. This creates a roux, which is the base for the gravy and helps to thicken it. Cooking the flour for a minute removes the raw flour taste.
Slowly whisk in the warm milk, a little at a time, and continue to cook, whisking occasionally, until the gravy has thickened to your desired consistency. Using warm milk helps to prevent lumps from forming in the gravy.
Stir in the heavy cream and fresh thyme. Season generously with salt and lots of freshly ground black pepper. The heavy cream adds richness and the thyme adds a subtle herbal note. Don’t be shy with the pepper – it’s a key flavor component of this gravy.
Serve 1 piece of Chicken Fried Steak per person, ladled with some of the white gravy, and garnished with a few pieces of crispy bacon and a fresh thyme sprig.

Expert Tips & Tricks

Pounding the steak is essential for tenderizing it. Use a meat mallet to evenly flatten the steak to about 1/4-inch thickness.
Don’t skip the double dredging! This is the secret to a thick, crispy crust.
Maintain the correct oil temperature. Use a thermometer to ensure the oil is at 350 degrees F.
Make the gravy ahead of time. The gravy can be made a few hours in advance and reheated gently before serving. Just be sure to whisk it frequently to prevent it from separating.
For a spicier kick, add a pinch of cayenne pepper to the gravy as well.

Serving & Storage Suggestions

Serve the Chicken Fried Steak immediately after cooking for the best crispness. It pairs perfectly with mashed potatoes, green beans, or corn on the cob.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak in a preheated oven at 350 degrees F until heated through. The gravy can be reheated gently in a saucepan over medium-low heat, whisking occasionally.

Do not leave Chicken Fried Steak at room temperature for more than 2 hours. Freezing is not recommended as it can affect the texture of the crust.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	45g	69%
Saturated Fat	20g	100%
Cholesterol	180mg	60%
Sodium	800mg	33%
Total Carbohydrate	60g	20%
Dietary Fiber	5g	20%
Sugars	10g	–
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Use gluten-free all-purpose flour for the dredging.
Spicy: Add more cayenne pepper to the flour mixture or gravy for a spicier kick. You can also add a dash of hot sauce to the buttermilk.
Herbaceous: Experiment with different herbs in the gravy, such as rosemary, sage, or oregano.
Vegetarian “Chicken” Fried Steak: Use thick slices of firm tofu or portobello mushrooms in place of the steak.
Milk Alternatives: While whole milk is recommended for the richest gravy, you can substitute with 2% milk or even a plant-based milk like oat milk. Note that the consistency and flavor may be slightly different.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While round steak is the traditional choice, you can use other tender cuts like sirloin or even cube steak. Just be sure to pound them to the correct thickness.

Q: Can I make this recipe without buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes before using.

Q: How do I prevent the crust from falling off the steak?
A: Make sure to pat the steak dry before dredging, and press the flour mixture firmly onto the steak during both dredging steps. Also, avoid overcrowding the pan when frying.

Q: My gravy is too thin. How can I thicken it?
A: If your gravy is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this slurry into the gravy and cook until thickened.

Q: Can I freeze leftover Chicken Fried Steak?
A: While you can freeze it, the crust may become soggy upon thawing. It’s best enjoyed fresh or within a few days of making it.

Final Thoughts

Don’t be intimidated by the slightly longer list of instructions – Chicken Fried Steak is a surprisingly simple dish to make, and the results are truly worth the effort. This recipe, inspired by Bobby Flay’s take on a classic, delivers a satisfyingly crispy, flavorful steak drenched in a creamy, peppery gravy that will transport you straight to comfort food heaven. So gather your ingredients, put on some good music, and get ready to create a meal that will warm your heart and soul. And please, share your creations and any variations you come up with! I’d love to hear how you make this dish your own.

Chicken (Country) Fried Steak and White Gravy (Bobby Flay) Recipe