Chicken Fried Steak Recipe by Bobby Flay: Pure Magic

Bobby Flay’s chicken fried steak epitomizes comfort food with its crispy, golden-brown exterior and tender, juicy meat.

Southern cuisine rarely gets more satisfying than this classic dish that transforms an ordinary cut into a memorable meal.

The magic happens through careful coating techniques and strategic seasoning that elevate simple ingredients.

Crisp breading requires precise temperature control and a delicate touch to achieve the perfect crunch.

Each bite promises a harmonious blend of textures that dance between crackling coating and succulent protein underneath.

Skilled home cooks can recreate this restaurant-quality favorite with patience and a few professional tricks.

Delight in the Crispy Charm of Bobby Flay Chicken Fried Steak

• Crisp Up the Comfort: Dive into a golden-brown chicken fried steak with an irresistibly crunchy exterior that shatters perfectly with each bite, delivering a satisfying texture that captures southern comfort food at its finest.
• Flavor-Packed Technique: Bobby Flay's method transforms simple ingredients into a culinary masterpiece by layering seasonings through double-dredging, which locks in incredible depth of flavor and creates an incredibly crisp coating that elevates the entire dish.
• Gravy Game-Changer: The homemade cream-based gravy with bacon lardons adds a luxurious, rich dimension that takes this classic southern dish from good to extraordinary, creating a sauce so delectable it'll make your taste buds dance with joy.
• Quick Weeknight Winner: With just 30 minutes from start to finish, this chicken fried steak recipe delivers restaurant-quality comfort food that's perfect for busy families craving a hearty, satisfying meal without spending hours in the kitchen.

Essential Components for Bobby Flay Chicken Fried Steak

• Beef Steak: Tender cut of beef perfect for chicken fried steak, choose a thick cut like cube steak for best results.

• Buttermilk: Helps tenderize meat and creates a tangy base for coating.
• All-Purpose Flour, Garlic Powder, Onion Powder, Paprika, Cayenne: Blend of spices for creating a flavorful and crispy coating.
• Kosher Salt, Black Pepper: Essential seasonings for enhancing meat flavor.

• Canola Oil: Neutral oil with high smoke point ideal for deep frying.
• Bacon Lardons: Adds rich, smoky flavor to gravy and garnish.
• Warm Milk: Base for creating creamy gravy.
• Heavy Cream: Adds richness and smooth texture to gravy.
• Fresh Thyme: Provides aromatic herb flavor to gravy and garnish.

A Complete Guide to Bobby Flay Chicken Fried Steak

Step 1: Prepare the Oven and Meat

Preheat the oven to 250°F (120°C). Slice the steak into 4 equal portions, ensuring uniform cooking and perfect presentation.

Step 2: Create Seasoning Stations

Prepare 2 seasoning stations:

• Salt
• Black pepper

• 2 flour
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper
• Kosher salt
• Black pepper

Step 3: Coat the Steaks

Dredge each steak piece in the flour mixture, shake off excess, then dip into buttermilk. Repeat dredging in flour mixture, ensuring a crispy, even coating.

Step 4: Fry the Steaks

Heat 2 inches of canola oil in a large cast-iron skillet to 350°F (175°C). Fry 2 steaks at a time until golden brown and crispy. Transfer to a paper towel-lined plate, season with salt, and keep warm in the oven.

Step 5: Crisp the Bacon Lardons

In the same skillet, cook bacon lardons until crisp and golden. Remove with a slotted spoon and drain on a paper towel.

Step 6: Craft the Creamy Gravy

Reduce heat to medium. Add 2 heaping tablespoons of flour, cooking for 1 minute while stirring. Gradually whisk in warm milk, cooking until thickened. Stir in heavy cream and chopped thyme. Season with salt and pepper to taste.

Step 7: Serve and Garnish

Pour gravy over each chicken fried steak. Top with crispy bacon lardons and sprinkle fresh thyme leaves for an extra burst of flavor.

Expert Hints for Bobby Flay Chicken Fried Steak

• Seal in Flavor: Let buttermilk bath tenderize meat for at least one hour before cooking.
• Control Oil Temperature: Keep cooking oil between 325-350°F for perfectly crispy coating without burning.
• Season Boldly: Mix paprika, garlic powder, and black pepper into flour mixture for deeper taste profile.
• Rest Before Serving: Allow fried steak to sit on wire rack for 3-5 minutes to maintain crispiness and drain excess oil.
• Maximize Gravy Potential: Use pan drippings from frying to create rich, authentic southern-style cream gravy with extra depth.

Smart Storage Strategies for Bobby Flay Chicken Fried Steak

• Vacuum Sealing: Invest in a vacuum sealer to preserve the chicken fried steak's texture and flavor. Remove all air from the packaging to prevent freezer burn and maintain optimal taste. This method extends storage life significantly compared to traditional wrapping techniques.
• Compartment Storage: Use divided storage containers to keep the steak separate from other foods. Prevent moisture transfer and maintain the crispy coating's integrity by creating individual compartments. This approach helps preserve the steak's original crunchiness and prevents soggy edges.
• Temperature Monitoring: Always store chicken fried steak at consistent temperatures below 40°F in the refrigerator. Use a digital thermometer to check fridge temperature regularly. Fluctuating temperatures can accelerate bacterial growth and compromise food safety, potentially reducing the steak's quality and edibility.

Creative Twists on Bobby Flay Chicken Fried Steak

• Spicy Jalapeño Kick: Add finely chopped jalapeños to the flour mixture for an extra heat level. The peppers create a zesty punch that transforms the classic recipe into a southwestern-style meal with a bold flavor profile.
• Herb-Crusted Southern Style: Mix fresh chopped rosemary, thyme, and parsley into the flour coating. These herbs enhance the crispy exterior and infuse the steak with aromatic, garden-fresh notes that elevate the traditional preparation.
• Ranch-Infused Comfort: Incorporate ranch seasoning mix directly into the flour mixture for a tangy, creamy twist. This variation brings a familiar flavor that complements the crispy steak and adds a modern touch to the classic comfort food.
• Gluten-Free Crispy Option: Replace all-purpose flour with gluten-free flour blend and almond flour for a celiac-friendly version. Maintain the same seasoning and cooking technique to ensure a crunchy, golden exterior that doesn't compromise on taste or texture.

Closing Reflections on Bobby Flay Chicken Fried Steak

Southern comfort cuisine reaches new heights with Bobby Flay’s chicken fried steak masterpiece.

Crispy golden exteriors give way to tender meat, while rich gravy promises indulgent moments of pure satisfaction.

Layers of flavor dance between seasoned flour, buttermilk bath, and perfectly fried protein.

Bacon lardons add smoky depth, transforming classic comfort into gourmet experience.

Carefully crafted techniques elevate this traditional dish beyond simple home cooking.

Bold spices and careful preparation guarantee restaurant-quality results that will make any table feel like a Texas culinary destination.

Southern hearts and hungry souls, dive fork-first into this irresistible creation – snap those food pics, share this mouthwatering recipe, and let fellow flavor enthusiasts know about this game-changing chicken fried steak sensation.

Bobby Flay Chicken Fried Steak Recipe

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4.7 from 9 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Bobby Flay’s chicken fried steak delivers Southern comfort with a bold culinary punch. Crispy golden breading and rich cream gravy create a hearty meal that brings Texas ranch flavors straight to your plate.

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Ingredients

Scale 1x2x3x

Meat:

• 1 ¼ pounds (567 grams) boneless round steak, fat trimmed and pounded to ¼-inch thickness
• ½ pound (227 grams) slab bacon, cut into lardons

Flour and Seasoning:

• 2 ½ cups all-purpose flour
• 2 heaping tablespoons all-purpose flour (for the gravy)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Liquid and Additional Ingredients:

• 1 ½ cups buttermilk
• Canola oil, for frying (about 2 inches deep in the pan)
• 2 cups whole milk, heated
• 2 tablespoons heavy cream
• 1 tablespoon finely chopped fresh thyme, plus more for garnish

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Instructions

1. Warm the oven to 250 degrees Fahrenheit (120 degrees Celsius). Slice the steak into four uniform portions.
2. Create a seasoned buttermilk bath by incorporating a pinch of salt and black pepper. In a separate mixing container, blend 2 1/2 cups all-purpose flour with garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons kosher salt, and 1/2 teaspoon ground black pepper. Distribute the flour mixture between two separate baking dishes.
3. Thoroughly coat each steak piece in the initial flour mixture, gently shaking off excess. Immerse the floured meat into the buttermilk, allowing any surplus liquid to drip away. Return the piece to the second flour dish, ensuring complete and even coverage.
4. Heat approximately 2 inches of canola oil in a large cast-iron skillet over medium-high heat until the temperature reaches 350 degrees Fahrenheit (175 degrees Celsius). Carefully fry two steaks simultaneously, rotating to achieve a golden-brown and crispy exterior on both sides. Transfer the cooked pieces to a paper towel-lined plate, sprinkling with additional salt. Maintain the steaks’ temperature by placing them on a rack inside the preheated oven.
5. Retain roughly 2 tablespoons of cooking fat and crispy remnants in the skillet. Introduce bacon lardons and cook until they transform into crisp, golden morsels. Extract the lardons using a slotted spoon and drain on a paper towel.
6. Reduce the skillet’s heat to medium. Incorporate 2 heaping tablespoons of flour, stirring continuously for one minute. Gradually introduce warm milk, whisking consistently until the gravy thickens. Blend in heavy cream and chopped thyme, seasoning with salt and pepper to personal preference.
7. Present the chicken fried steaks by generously pouring gravy over each piece and garnishing with the prepared bacon lardons. Sprinkle fresh thyme leaves as a final touch for enhanced visual appeal and flavor.

Notes

• Buttermilk tenderizes the meat, breaking down tough fibers for a melt-in-your-mouth texture.
• Slow-cooking the gravy develops deep, rich flavors that complement the crispy steak.
• High-temperature oil ensures a golden, crunchy exterior without absorbing excess grease.
• Generous seasoning transforms the round steak into a mouthwatering chicken-fried delight.
• Choosing quality round steak guarantees a delicious, budget-friendly meal that rivals restaurant versions.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 830 kcal
• Sugar: 2 g
• Sodium: 850 mg
• Fat: 46 g
• Saturated Fat: 16 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 140 mg