Show me how to make it…Chicken Fried Steak

16 Feb

Chicken Fried Steak

Hey Studded family, I realized that we have never done breakfast together. We are well overdue, and since it has been so long, I figure that we should forget about the light stuff.

When was the last time you had Chicken Fried Steak? It is something that I happen to absolutely love. Chicken Fried Steak also known as Country Fried Steak is a spin-off of Fried Chicken and Gravy.  The hardest part of the preparation is when you have to tenderize your steak. Other than that, the preparation will seem very familiar. Chicken Fried Steak can be enjoyed as breakfast with a side of eggs (I happen to like mine scrambled with Gouda cheese) or as dinner with a side of mashed potatoes and Texas toast, either way, Chicken Fried Steak is just amazing.

Let’s try Bobby Flay’s version of Chicken Fried Steak, and then we can watch a bonus video of Rahm Fama tackling the LARGEST Chicken Fried Steak that I have ever seen…Enjoy!


1 ¼ lb boneless round steak, fat trimmed and pounded a 1/4-inch thick

1 ½ cups buttermilk

Kosher salt and freshly ground black pepper

2 ½ cups all-purpose flour

1 tbl garlic powder

1 tbl onion powder

1 tbl sweet paprika

1 tsp cayenne pepper

Canola oil


½ lb slab bacon, cut into lardons

2 heaping tbl all- purpose flour

2 cups whole milk, heated

2 tbl heavy cream

Finely chopped fresh thyme

Salt and freshly ground black pepper

Fresh thyme sprigs



Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.

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.


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 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.

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.


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 and thyme sprigs.


Mmm take a bite out of that!



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