Chicken Fried Steak with White Gravy
Submitted by happyzhangbo
Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.
YIELD
4 servingsPREP
18 minCOOK
10 minREADY
30 minThis is the chicken fried steak that earns its place in a cast iron skillet.
Pounded-thin cutlets take a bath in seasoned buttermilk, then get double-dredged through spiced flour for a crust that fries up thick, craggy, and impossibly crunchy.
The white gravy is where things get serious. Bacon lardons render down in the same pan, then flour, warm milk, and heavy cream build a rich, peppery sauce with bits of crispy bacon and fresh thyme stirred right in.
Ladle it over the steak, scatter a few more bacon pieces on top, and serve.
Kitchen Tips
- Double-dredge for maximum crunch: Flour, then buttermilk, then flour again. That second coat creates all those craggy, crispy edges.
- Use a thermometer for the oil: Consistent heat means even browning. Let the oil come back up to temperature between batches.
- Warm the milk first: Cold milk dropped into hot fat can seize up and make lumpy gravy. Warming it beforehand keeps everything smooth.
- Generous with the pepper: White gravy should have a real bite. Don’t hold back on the black pepper.
Ingredients
Directions
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 ½ 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℉ (180℃) 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.
Garnish with thyme sprigs.
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