Chicken Fried Steak With White Gravy Recipe

Name: Chicken Fried Steak With White Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; finely chopped fresh thyme; salt & freshly ground black pepper; fresh thyme sprig

Servings: persons

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
finely chopped fresh thyme
salt & freshly ground black pepper
fresh thyme sprig

1
Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
2
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.
3
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 chicken pieces on a baking rack set over a baking sheet while the oil heats.
4
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.
5
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.
6
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.

1720

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Fried Steak With White Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fried Steak With White Gravy

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