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Chicken Fried Steak with White Gravy

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

18 min

COOK

10 min

READY

30 min

Ingredients

1 ¼ 567
POUNDS G CHICKEN BREAST HALVES, BONELESS, SKINLESS
round, fat trimmed and pounded a 1/4-inch thick
1 ½ 355
CUPS ML BUTTERMILK
or no-fat
1 1
X X KOSHER SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground to taste *
2 ½ 591
1 15
TABLESPOON ML GARLIC POWDER
1 15
TABLESPOON ML ONION POWDER
1 15
TABLESPOON ML PAPRIKA
sweet
1 5
TEASPOON ML CAYENNE PEPPER
1 1
X X CANOLA OIL
as needed *
½ 226.8
POUND G SLAB RIBS
bacon, cut into lardons *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
heaping
2 473
CUPS ML MILK
whole, heated
2 3E+1
TABLESPOONS ML HEAVY WHIPPING CREAM
1 1
X X THYME
fresh, finely chopped *
1 1
X X SALT
to taste *
1 1
X 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.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 450g (15.9 oz)
Amount per Serving
Calories 668 16% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 258mg 11%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 12%
Sugars g
Protein 121g
Vitamin A 26% Vitamin C 5%
Calcium 30% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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