Chicken Fried Steak with White Gravy

Name: Chicken Fried Steak with White Gravy
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; buttermilk; kosher salt; black pepper; flour; garlic powder; onion powder; paprika; cayenne pepper; canola oil; slab ribs; flour; milk; heavy whipping cream; thyme; salt; black pepper

.

Yield

4 servings

Prep

18 min

Cook

10 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1 ¼	pounds	chicken breast halves, boneless, skinless round, fat trimmed and pounded a 1/4-inch thick
1 ½	cups	buttermilk or no-fat
1	x	kosher salt to taste	*
1	x	black pepper freshly ground to taste	*
2 ½	cups	all-purpose flour
1	tablespoon	garlic powder
1	tablespoon	onion powder
1	tablespoon	paprika sweet
1	teaspoon	cayenne pepper
1	x	canola oil as needed	*
½	pound	slab ribs bacon, cut into lardons	*
2	tablespoons	all-purpose flour heaping
2	cups	milk whole, heated
2	tablespoons	heavy whipping cream
1	x	thyme fresh, finely chopped	*
1	x	salt to taste	*
1	x	black pepper freshly ground	*

Ingredients

Amount	Measure	Ingredient	Features
567	g	chicken breast halves, boneless, skinless round, fat trimmed and pounded a 1/4-inch thick
355	ml	buttermilk or no-fat
1	x	kosher salt to taste	*
1	x	black pepper freshly ground to taste	*
591	ml	all-purpose flour
15	ml	garlic powder
15	ml	onion powder
15	ml	paprika sweet
5	ml	cayenne pepper
1	x	canola oil as needed	*
226.8	g	slab ribs bacon, cut into lardons	*
3E+1	ml	all-purpose flour heaping
473	ml	milk whole, heated
3E+1	ml	heavy whipping cream
1	x	thyme fresh, finely chopped	*
1	x	salt to taste	*
1	x	black pepper freshly ground	*

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.