Why You’ll Love This Chicken Fried Steak With White Gravy Recipe
If you’ve ever craved comfort food that hits all the right notes, this Chicken Fried Steak with White Gravy recipe is exactly what you need.
The crispy, golden-brown crust enveloping the tender steak is pure bliss. Each bite melts in your mouth, and the rich, creamy white gravy takes it to another level.
The addition of bacon lardons elevates the dish, adding a smoky depth that’s irresistible. It’s perfect for cozy family dinners or impressing guests.
Trust me, once you try it, you’ll keep coming back for more, and your taste buds will thank you for this delightful experience.
Ingredients of Chicken Fried Steak With White Gravy
When you decide to whip up this Bacon-Enhanced Chicken Fried Steak with White Gravy, you’re really diving into a world of flavor that’s hard to resist. Just imagine the aroma wafting through your kitchen as that steak sizzles away in the hot oil, and the savory scent of bacon fills the air. It’s a dish that not only warms your belly but also brings a sense of nostalgia, reminding you of family gatherings and hearty meals.
So, let’s gather all the goodies we need to create this comfort food masterpiece.
Here’s what you’ll need:
- 1 1/4 lbs boneless round steak, fat trimmed and pounded to 1/4-inch thick
- 1 1/2 cups buttermilk
- Kosher salt & freshly ground black pepper (to taste)
- 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 (for frying)
- 1/2 lb thick slab bacon, cut into lardons
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk, heated
- 2 tablespoons heavy cream
- Finely chopped fresh thyme (to taste)
- Fresh thyme sprigs (for garnish)
Now, as you’re prepping, remember that fresh ingredients make a difference. You might be tempted to skip the fresh thyme because, let’s be honest, who’s all those herbs sitting around?
But trust me, that little sprinkle of fresh thyme at the end really ties the whole dish together. It’s like the cherry on top of a sundae, just without the sweetness.
And if you can’t find buttermilk, don’t panic! You can make a quick substitute by mixing milk and vinegar or lemon juice. Cooking is all about improvisation, right?
How to Make Chicken Fried Steak With White Gravy
Alright, let’s get down to the delicious business of making this Bacon-Enhanced Chicken Fried Steak with White Gravy. First things first, you’ll want to preheat your oven to 250 degrees F. This is going to be your warm haven for the beautifully fried steak once it’s out of the hot oil.
Now, take that 1 1/4 lbs of boneless round steak, trim off any excess fat, and pound it to about 1/4-inch thick. Not only does this make it tender, but it also guarantees even cooking. Because who wants a tough steak, right?
Next, grab a medium baking dish and pour in 1 1/2 cups of buttermilk. Season it generously with kosher salt and freshly ground black pepper. In another bowl, mix together 2 1/2 cups of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of sweet paprika, and 1 teaspoon of cayenne pepper. This is where the magic happens—this mixture will give your steak that crispy, flavorful coating.
Dredge the steak pieces in the flour mixture first, shake off the excess, then dip them into the buttermilk, letting that deliciousness soak in. Finally, dredge them again in the second bowl of flour. Place your coated steaks on a rack over a baking sheet while you heat up 1-inch of canola oil in a large cast iron skillet until it reaches 350 degrees F—this is the sweet spot for frying.
Once the oil is hot, carefully add the steak pieces, two at a time, and fry until they’re golden brown on both sides. This is the moment you’ll want to savor—the sound of sizzling meat is music to any home cook’s ears.
After frying, transfer the steak to a plate lined with paper towels to absorb any excess oil, then sprinkle with a little salt. Keep the cooked steak warm in your preheated oven while you whip up the gravy.
For that, you’ll want to remove all but 2 tablespoons of the fat from the pan, leaving those crunchy bits that add flavor. Toss in 1/2 lb of thick slab bacon cut into lardons and cook until crispy. Remove the bacon, then add 2 tablespoons of flour to the pan. Whisk in 2 cups of warm milk, stirring until thickened.
Add in 2 tablespoons of heavy cream, some finely chopped fresh thyme, and season with salt and pepper. Serve each steak with a generous ladle of that rich, creamy gravy and a sprinkle of bacon on top. Trust me, you’ll be the hero of dinner tonight.
Chicken Fried Steak With White Gravy Substitutions & Variations
Although traditional chicken fried steak is a beloved classic, I love experimenting with substitutions and variations to give it a fresh twist.
Instead of round steak, try using pork chops or chicken breasts for a different flavor. For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free blend.
If you’re feeling adventurous, add spices like smoked paprika or chili powder to the breading for extra kick.
For the gravy, consider using turkey or vegetable broth instead of milk for a lighter sauce.
These tweaks can elevate your dish while keeping the comforting essence intact!
Additional Tips & Notes
To guarantee your bacon-enhanced chicken fried steak turns out perfectly, I recommend prepping all your ingredients ahead of time. This way, you can focus on cooking without any last-minute stress.
Don’t skip the seasoning; it’s crucial for flavor. If you prefer a spicier kick, adjust the cayenne to your taste.
When frying, maintain the oil temperature to guarantee a crispy crust—use a thermometer for accuracy. Finally, let the steak rest briefly before serving to lock in moisture.
Trust me, these little tips make a big difference. Enjoy your meal with family or friends; it’s sure to impress!