Chicken Fried Steak with White Gravy
by webtexan
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INGREDIENTS
- 1 1/4 pound boneless round steak ; fat trimmed and pounded a 1/4-inch thick
- 1 1/2 cups Buttermilk
- Kosher ; salt and 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 pound slab bacon ; cut into lardons
- 2 tablespoons all-purpose flour ; heaping
- 2 cups whole milk ; heated
- 2 tablespoons Heavy cream
- Finely ; chopped fresh thyme
- Salt ; and freshly ground black pepper
- Fresh ; thyme sprigs
INSTRUCTIONS
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 chicken 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.
For 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. Garnish with thyme sprigs.
NOTES
You want to make sure the meat is tenderized by pounding out good. Cube steaks also work well for this recipe.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (436g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1114 | ||
| Calories from Fat: 571 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 63.5g | 85 % | |
| Saturated Fat 17.9g | 90 % | |
| Monounsaturated Fat 30.1g | ||
| Polyunsanturated Fat 9.1g | ||
| Cholesterol 166.6mg | 51 % | |
| Sodium 2286.1mg | 79 % | |
| Potassium 1022.5mg | 27 % | |
| Total Carbohydrate 73.7g | 22 % | |
| Dietary Fiber 3.6g | 15 % | |
| Sugars, other 70g | ||
| Protein 58.9g | 84 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1114
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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