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Bobby Flay Chicken Fried Steak Recipe

Bobby Flay Chicken Fried Steak Recipe

Try this Bobby Flay Chicken Fried Steak Recipe.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 520 kcal

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.
Keyword Bobby Flay Chicken Fried Steak Recipe