Try this Bobby Flay Chicken Fried Steak Recipe.
It is the best way to enjoy a tenderized beef cutlet that features a double-breaded crust and a rich, peppery gravy.
Everyone loves a hearty, home-style treat that is fried to a perfect golden brown. This Bobby Flay Chicken Fried Steak Recipe is very easy.
You do not need to be a professional short-order cook to get it right. Follow these simple steps for a perfect crispy plate today.
Learning how to make Bobby Flay Chicken Fried Steak is fun. Your family will love the smoky paprika and spicy black pepper flavor.
The texture is crunchy on the outside, juicy inside, and very satisfying. This Bobby Flay Chicken Fried Steak Recipe uses fresh items from your local butcher.
It is truly a foolproof dinner for everyone.
Bobby Flay Chicken Fried Steak Recipe Intro
I love watching Bobby Flay add his signature Southwestern flair to traditional American comfort foods on “Beat Bobby Flay.”
He makes the most delicious and crispy dishes look very approachable for any home cook who loves a bit of spice and crunch.
One afternoon, I saw him dredge a cube steak in a seasoned flour mixture and sizzle it in a cast-iron skillet.
It looked so golden and smelled amazing with the aroma of toasted cayenne and creamy buttermilk.
I wanted to try it for a special family weekend breakfast. My first try was a huge success.
My friends loved the thick, peppery gravy and asked for the secret to the extra-crispy breading immediately.
Now, I make it for every celebratory brunch. The smell of frying steak makes my house feel like a classic Texas diner.
You will love how bold it tastes. It is the best steak for a hungry crowd.
Equipment List
- A large cast-iron skillet.
- Two shallow bowls (for the breading station).
- A meat mallet or tenderizer.
- A wire cooling rack.
- Measuring cups and spoons.
- A whisk for the gravy.
Ingredients You Need for Bobby Flay Chicken Fried Steak
Here are the ingredients for Bobby Flay Chicken Fried Steak:
- 4 cube steaks (about 6 ounces each).
- 2 cups of all-purpose flour.
- 1 teaspoon of baking powder.
- 1 teaspoon of smoked paprika.
- 1/2 teaspoon of cayenne pepper.
- 2 large eggs.
- 1/2 cup of buttermilk.
- Vegetable oil (for shallow frying).
- For the Peppery Gravy:
- 3 tablespoons of the frying oil.
- 3 tablespoons of flour.
- 2 cups of whole milk.
- 1 teaspoon of cracked black pepper.
- Salt to taste.
Step-by-Step Guide
1. Tenderize the Meat
Even if you bought “cube steak,” use a mallet to pound the meat until it is about 1/4 inch thick. This ensures it stays tender.
2. Set Up Breading
In one bowl, whisk flour, baking powder, paprika, cayenne, salt, and pepper. In the second, whisk eggs and buttermilk.
3. Double Dredge
Coat a steak in flour, dip it into the buttermilk mixture, and then press it back into the flour for a thick crust.
4. Let it Set
Place the breaded steaks on a plate and let them sit for 10 minutes. This helps the coating stick during frying.
5. Heat the Skillet
Pour 1/2 inch of oil into your skillet. Heat over medium-high until a pinch of flour sizzles instantly (about 180°C).
6. Fry to Golden
Fry the steaks for 3 to 4 minutes per side. They should be a deep golden brown. Move them to a wire rack.
7. Make the Gravy
Drain most of the oil, keeping 3 tablespoons and the brown bits. Whisk in flour for 1 minute, then slowly add milk.
8. Season and Serve
Whisk the gravy until thick. Add plenty of black pepper. Pour the hot gravy over the steaks and serve immediately.
Tips to Make the Best Bobby Flay Chicken Fried Steak
- Use a cast-iron skillet. It holds heat better than stainless steel, which is the secret to a perfectly even, golden-brown crust.
- Don’t skip the rest. Letting the breaded meat sit for 10 minutes prevents the “blowout” where the crust falls off in the pan.
- Baking powder is key. Adding a tiny bit of baking powder to the flour creates small air bubbles, making the crust extra light and crispy.
- Season every layer. Make sure you season both the meat itself and the flour mixture so the flavor is deep and balanced.
- Keep it hot. If you are cooking in batches, keep the finished steaks in a warm oven (90°C) on a wire rack so they stay crunchy.
- Whisk the gravy. When adding milk to the roux, add it very slowly while whisking constantly to prevent any lumps from forming.
FAQs about Bobby Flay Chicken Fried Steak
Is it actually chicken?
No, it is called “chicken fried” because the beef is breaded and fried using the same method as traditional fried chicken.
How do I store leftovers?
Keep them in a closed container in the fridge for up to three days. Reheat in an air fryer to get that crunch back.
What is cube steak?
It is usually a top round or top sirloin that has been mechanically tenderized with a machine, leaving little indentations.
Why is my crust soggy?
Your oil might not have been hot enough. If the oil is cool, the breading absorbs it instead of crisping up.
Can I use a different meat?
Yes, you can use pork cutlets or even chicken breast using this exact same breading and gravy method.
Final Thoughts
This Bobby Flay Chicken Fried Steak Recipe is a winner. It is savory, crunchy, and very easy to make.
You now know how to make Bobby Flay Chicken Fried Steak at home. It is the perfect meal for a holiday breakfast or a hearty weekend dinner.
Your family will love this special Southwestern-style classic. The combination of peppery gravy and crispy beef is perfect.
Making your own restaurant-style comfort food is a great way to eat fresh. Just follow the steps and enjoy your meal.
Happy eating to you and your sweet family!
Bobby Flay Chicken Fried Steak Recipe
Ingredients
- 4 cube steaks about 6 ounces each.
- 2 cups of all-purpose flour.
- 1 teaspoon of baking powder.
- 1 teaspoon of smoked paprika.
- 1/2 teaspoon of cayenne pepper.
- 2 large eggs.
- 1/2 cup of buttermilk.
- Vegetable oil for shallow frying.
- For the Peppery Gravy:
- 3 tablespoons of the frying oil.
- 3 tablespoons of flour.
- 2 cups of whole milk.
- 1 teaspoon of cracked black pepper.
- Salt to taste.
Instructions
Tenderize the Meat
- Even if you bought “cube steak,” use a mallet to pound the meat until it is about 1/4 inch thick. This ensures it stays tender.
Set Up Breading
- In one bowl, whisk flour, baking powder, paprika, cayenne, salt, and pepper. In the second, whisk eggs and buttermilk.
Double Dredge
- Coat a steak in flour, dip it into the buttermilk mixture, and then press it back into the flour for a thick crust.
Let it Set
- Place the breaded steaks on a plate and let them sit for 10 minutes. This helps the coating stick during frying.
Heat the Skillet
- Pour 1/2 inch of oil into your skillet. Heat over medium-high until a pinch of flour sizzles instantly (about 180°C).
Fry to Golden
- Fry the steaks for 3 to 4 minutes per side. They should be a deep golden brown. Move them to a wire rack.
Make the Gravy
- Drain most of the oil, keeping 3 tablespoons and the brown bits. Whisk in flour for 1 minute, then slowly add milk.
Season and Serve
- Whisk the gravy until thick. Add plenty of black pepper. Pour the hot gravy over the steaks and serve immediately.
Notes
- Use a cast-iron skillet. It holds heat better than stainless steel, which is the secret to a perfectly even, golden-brown crust.
- Don’t skip the rest. Letting the breaded meat sit for 10 minutes prevents the “blowout” where the crust falls off in the pan.
- Baking powder is key. Adding a tiny bit of baking powder to the flour creates small air bubbles, making the crust extra light and crispy.
- Season every layer. Make sure you season both the meat itself and the flour mixture so the flavor is deep and balanced.
- Keep it hot. If you are cooking in batches, keep the finished steaks in a warm oven (90°C) on a wire rack so they stay crunchy.
- Whisk the gravy. When adding milk to the roux, add it very slowly while whisking constantly to prevent any lumps from forming.
