Chicken fried steak by Bobby Flay marries the comfort of Southern cooking with the ease of simple home preparation.
I’ve mastered this recipe using basic ingredients that are likely already in your pantry.
One valuable tip is to make sure your oil is at the right temperature before adding your steak; 360 degrees F is perfect for achieving that golden, crispy crust.
You really don’t need a deep fryer; a cast-iron skillet will give you that ideal crunch every time.
Pairing it with a homemade buttermilk and thyme gravy turns each bite into heaven can I just tell you?!
How to Make Bobby Flay Chicken Fried Steak
Ingredients
- 4 portions Beef Round Steak
- Salt to taste
- Ground Black Pepper to taste
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 2 cups Buttermilk
- Vegetable Oil for frying
Step-by-Step Instructions
Step 1:
Preheat your oven to 250 degrees F.
Step 2:
Cut the round steak into four equal portions and use a meat mallet to tenderize.
Step 3:
Season the buttermilk with salt and pepper and place it in a medium baking dish.
Step 4:
In a separate baking dish, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
Step 5:
Dredge each steak portion in the flour mixture, shake off the excess, then dip into seasoned buttermilk, allowing excess to drip off.
Step 6:
Return the steak to the flour mixture and coat it again.
Step 7:
Heat vegetable oil in a large cast-iron skillet over medium-high heat to 350 degrees F.
Step 8:
Cook the steak pieces in the oil until golden brown on both sides.
Step 9:
Place the browned steaks on a plate lined with paper towels to absorb excess oil.
Step 10:
Transfer the steaks to a wire rack set on a baking sheet, and keep them in the preheated oven to stay warm.
How to Make the White Gravy!
Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- Optional: A pinch of cayenne or paprika for subtle heat
Steps:
- Make a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1–2 minutes, stirring constantly, until the mixture turns a pale golden color and no raw flour smell remains.
- Add Milk: Gradually whisk in the warm milk, a little at a time, to avoid lumps. Keep whisking until the mixture is smooth.
- Simmer: Bring the gravy to a simmer and cook for 4–5 minutes, stirring occasionally, until thickened to your desired consistency.
- Season: Stir in salt, black pepper, and any optional spices like cayenne or paprika. Adjust seasoning to taste.
Common Mistakes to Avoid
Why Did My Crust Separate from the Steak?
This happens when moisture sits between the meat and the flour layer, creating steam during frying.
I always pat each piece of cube steak completely dry before the first dredge.
Press the flour firmly into the surface so it grips the meat like Bobby Flay intends!
If you see bubbling between the crust and meat in the skillet, your steak wasn’t dry enough going in.
Why Did My Breading Turn Pale Instead of Craggy?
A thin, pale crust means your buttermilk layer was too light before the second dredge.
I make sure to let excess buttermilk cling just enough so the final flour coat builds up thick, shaggy ridges.
Those craggy bits are what give Bobby Flay’s version its signature crunch.
Why Did My Coating Slide Off in the Oil?
Skipping the rest time after breading is the problem here.
I’ll usually let my dredged steaks sit on a wire rack for 8 to 10 minutes so the coating sets and bonds to the meat.
Drop one in too early and you’ll watch that beautiful crust float away in the oil.
Using Cube Steak Straight from the Fridge
Cold meat drops your oil temperature fast, and that leads to greasy, soggy results.
Pull your steaks out 20 minutes before frying so they come closer to room temperature.
You’ll notice a much crispier result right away!
Salting the Dredge Instead of the Meat
Seasoning only the flour leaves the steak itself tasting a little weak underneath all that crust.
I season the meat directly with salt and pepper before it ever touches the dredge.
This is how Bobby Flay builds flavor from the inside out.
Crowding the Skillet During Frying
Putting too many steaks in at once causes the oil temperature to plummet below 325 degrees.
I strictly avoid cooking more than two pieces at a time in my cast iron.
If you hear the sizzle fade to a quiet bubble, your pan is too full!
Letting the Fried Steaks Sit on Paper Towels
Paper towels trap steam against the bottom of your steak, turning that crispy crust soft within minutes.
I set mine on a wire rack over a sheet pan so air circulates underneath.
Keep them warm in a 250 degree oven and they’ll stay perfectly crunchy until serving time.
Overdoing the Tenderizing
When tenderizing your beef round steak, be gentle.
Too much force can break down the meat too much, making it mushy.
Correct Seasoning
Season your flour well, but don’t go overboard.
Striking the right balance of spices brings out the best flavor in your round steak.
Cook Time
Make sure not to overcook your steak.
A golden brown crust is what you’re aiming for, not burnt.
Patties Shape
When forming patties, keep them even in thickness for consistent cooking.
Proper Tools
Use the right tools, guys! A mallet is crucial for tenderizing your steak just enough.
Avoid using overly sharp or heavy instruments that could damage the meat.
Tips and Tricks for Making This Recipe
Choose the Right Cut
Opt for high-quality round steak from your local butcher for the best results.
Oil Temperature
Make sure the oil reaches 350 degrees F to ensure a crispy crust without absorbing too much oil.
Tenderize Thoroughly
Don’t skip on tenderizing the meat; it makes a world of difference in texture.
Season Generously
Season the flour and buttermilk well to give the coating flavor throughout.
Let It Rest
Allow the cooked steak to rest for a couple of minutes on a paper towel-lined plate to maintain its crispy texture.
Keep It Crisp
Use a wire rack over a baking sheet in the oven to keep your steak crispy while you finish cooking the rest.
What to Serve with Bobby Flay Chicken Fried Steak
Creamy Mashed Potatoes
You can never go wrong with creamy mashed potatoes as a side.
They’re like a comforting blanket for the rich and crisp chicken fried steak.
Vibrant Vegetables
Sautéed green beans add a fresh and snappy contrast.
A squeeze of lemon can brighten them up, complementing the savory steak.
Southern-Style Greens
Collard greens cooked with a bit of bacon practically melt in your mouth.
They bring a touch of Southern authenticity to your meal.
Unique Corn Dish
For something a little different, try a baked parmesan creamed corn.
It adds a cheesy twist that pairs well with the crunchy steak coating.
Pickled Beets
Consider quick pickled beets for a tangy side that cuts through the richness.
They’re unexpectedly perfect alongside the heartiness of chicken fried steak.
Fried Rice
Even though noodles or plain rice could work, why not jazz things up with fried rice?
It’s an uncommon pairing, but the flavors work surprisingly well together.
Variations and Substitutions
Swiss Steak
You might confuse chicken fried steak with Swiss steak, but they’re not the same.
Swiss steak typically features braised beef with a tomato sauce, not the crispy coating we’re after.
If you’re in a pinch, tomato sauce can work as a base for the gravy, just add a bit of heat!
Seasoning Tweaks
For a personal touch, adjust the seasoning to your liking; paprika and cayenne are great, but a pinch of thyme can add an earthy note too.
Steak Substitutions
Salisbury steak is another dish you might know, which is more of a seasoned beef patty smothered in gravy and not what we’re making here.
Alternative Sides
Chicken fried steak is usually paired with mashed potatoes, but why not shake things up with egg noodles or a side of sautéed mushrooms?
If you’re feeling experimental, try out whole wheat flour for a nuttier flavor in the breading.
Healthier Choices
Some like to lighten it up by using olive oil – it’s not traditional, but I say you make this recipe yours!
How to Store Leftover Bobby Flay Chicken Fried Steak
Refrigerating Your Steak
When I have leftover chicken fried steak, I make sure to get it in the fridge within two hours of cooking.
You’ll want to place your chicken fried steak in an airtight container to maintain its freshness.
It’s safe to keep it in the refrigerator for up to three to four days.
Storing in the Freezer
For longer storage, wrap the steak tightly in aluminum foil or freezer wrap.
Your chicken fried steak can stay in the freezer for up to three months.
Always label your container with the current date so you know when it’s time to use it.
Reheating Like New
To reheat, I suggest bringing your refrigerated chicken fried steak to room temperature for even heating.
A low-heat oven around 300 degrees F is perfect for warming it up while keeping that crunch.
If you’ve frozen the steak, thaw it in the refrigerator overnight before reheating.
I don’t recommend microwaving as it tends to soften the crispy coating.
Remember, reheating times may vary, so keep an eye on your steak to prevent it from drying out.
Bobby Flay Chicken Fried Steak Recipe
Ingredients
- 4 portions Beef Round Steak
- Salt to taste
- Ground Black Pepper to taste
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 2 cups Buttermilk
- Vegetable Oil for frying
Instructions
- Preheat your oven to 250 degrees F.
- Cut the round steak into four equal portions and use a meat mallet to tenderize.
- Season the buttermilk with salt and pepper and place it in a medium baking dish.
- In a separate baking dish, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
- Dredge each steak portion in the flour mixture, shake off the excess, then dip into seasoned buttermilk, allowing excess to drip off.
- Return the steak to the flour mixture and coat it again.
- Heat vegetable oil in a large cast-iron skillet over medium-high heat to 350 degrees F.
- Cook the steak pieces in the oil until golden brown on both sides.
- Place the browned steaks on a plate lined with paper towels to absorb excess oil.
- Transfer the steaks to a wire rack set on a baking sheet, and keep them in the preheated oven to stay warm.
