Bobby Flay Chicken Fried Steak Recipe

This Bobby Flay Chicken Fried Steak Recipe is a crispy and hearty recipe, which features tenderized round steak and a rich bacon cream gravy. It’s the ultimate comfort food recipe, ready in about 1 hour.

Bobby Flay Chicken Fried Steak Recipe Ingredients

• 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 Bobby Flay Chicken Fried Steak Recipe

1. Prep the oven and steak: Preheat the oven to 300°F (150°C). Cut the pounded steak into 4 equal portions.
2. Set up the dredging station: In a medium baking dish, pour the buttermilk and season with 1 tsp salt and 1/4 tsp pepper. In a separate large bowl, whisk together 2 1/2 cups flour, garlic powder, onion powder, paprika, chile de arbol, 1 1/2 tsp salt, and 1/4 tsp pepper. Divide this flour mixture between two separate baking dishes.
3. Coat the steak: Use the “dry-wet-dry” method. Dredge a steak piece in the first dish of seasoned flour, shaking off the excess. Dip it fully into the buttermilk mixture, letting the excess drain off. Finally, dredge it in the second dish of flour, pressing gently to adhere. Place the coated steak on a baking rack.
4. Fry the steak: Heat about an inch of canola oil in a large cast-iron skillet until it reaches 360°F (180°C). Fry the steaks in batches (do not overcrowd) until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels, season immediately with a pinch of salt, and transfer to the warm oven.
5. Crisp the bacon: Carefully remove all but 2 tablespoons of the hot oil from the skillet, making sure to keep the flavorful browned bits (fond) at the bottom. Add the bacon lardons and cook until golden brown and crisp. Remove with a slotted spoon and set aside on paper towels.
6. Make the gravy: Return the skillet with the bacon fat to medium heat. Add the remaining 2 heaping tablespoons of flour and whisk constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the warm milk, stirring constantly to prevent lumps. Cook until the gravy thickens.
7. Finish and serve: Stir in the heavy cream and chopped thyme. Season generously with salt and pepper. Plate the steaks, ladle the hot gravy over the top, and garnish with the crispy bacon and fresh thyme sprigs.

Recipe Tips

• Why use the burled face of the mallet: Using the textured (burled) side of the meat mallet physically breaks down the tough muscle fibers in the round steak, making a naturally tough cut tender.
• Why divide the flour: Dividing the flour into two dishes prevents the “wet” flour (from the second dredge) from clumping up the “dry” flour used for the first dredge, ensuring a smoother, crisper coating.
• Temperature control: Maintain your oil temperature around 360°F. If it drops too low, the breading will absorb grease and become soggy. If it’s too high, the outside will burn before the meat cooks.
• Warm milk for gravy: Adding warm milk instead of cold milk to the roux (flour and fat mixture) helps prevent lumps from forming and speeds up the thickening process.

What To Serve With Bobby Flay Chicken Fried Steak

This dish is rich and savory, requiring sides that can soak up the gravy or cut the richness.

• Creamy mashed potatoes
• Collard greens with vinegar
• Buttermilk biscuits
• Glazed carrots

How To Store Bobby Flay Chicken Fried Steak Recipe

• Refrigerate: Store the steaks and gravy in separate airtight containers. The steak will keep for 3 days, and the gravy for up to 4 days.
• Reheat: To re-crisp the steak, heat it in an oven at 350°F or an air fryer until warmed through. Reheat the gravy on the stove, adding a splash of milk if it has become too thick.
• Freeze: You can freeze the fried steaks (without gravy) for up to 2 months. Thaw in the refrigerator before reheating. Gravy can separate when frozen, so it is best made fresh.

Bobby Flay Chicken Fried Steak Recipe Nutrition Facts

• Calories: 920
• Total Fat: 55g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 1600mg
• Total Carbohydrates: 60g
• Dietary Fiber: 3g
• Sugar: 8g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Stock Recipe
• Bobby Flay Chicken Skewers Recipe
• Bobby Flay Chicken Parmesan Recipe

Bobby Flay Chicken Fried Steak Recipe

Author: Sandra Cooking Method:Fry Cuisine:Southern American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 55 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:920 kcal Best Season:Available

Description

This Bobby Flay Chicken Fried Steak Recipe features crispy, double-breaded tenderized steak topped with a smoky bacon-thyme cream gravy.

Ingredients

• 1 1/4 pound boneless round steak, fat trimmed
• 1 1/2 cups buttermilk
• 2 1/2 cups all-purpose flour, plus 2 heaping tablespoons (for gravy)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 1 teaspoon chile de arbol
• Canola oil (for frying)
• 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
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 300°F (150°C). Pound steak to 1/4-inch thickness and cut into 4 pieces.
2. Mix buttermilk, 1 tsp salt, and 1/4 tsp pepper in a dish.
3. Mix 2 1/2 cups flour, spices, salt, and pepper. Divide into two dishes.
4. Dredge steak in flour -> buttermilk -> flour. Rest on a rack.
5. Heat canola oil to 360°F (180°C). Fry steaks until golden (3-4 mins per side).
6. Keep steaks warm in the oven.
7. Remove all but 2 tbsp oil from skillet. Fry bacon until crisp; remove.
8. Add 2 tbsp flour to skillet fat; whisk for 1 minute.
9. Whisk in warm milk and thicken. Stir in cream and chopped thyme.
10. Serve steaks topped with gravy and bacon.

Notes

• Meat Pounder: Use the textured side to tenderize the meat effectively.
• Chile de Arbol: This adds a signature Bobby Flay heat; substitute with cayenne if unavailable (use less, as cayenne is hotter).
• Gravy Consistency: If the gravy gets too thick while waiting, whisk in a tablespoon of milk to loosen it up.

Keywords:Bobby Flay Chicken Fried Steak Recipe