Chicken Country Fried Steak and White Gravy Bobby Flay
Indulge in the ultimate comfort food with Bobby Flay's Chicken Country Fried Steak and White Gravy! This Southern-inspired dish features tender, boneless chicken breasts pounded to perfection, coated in a flavorful blend of seasoned flour and buttermilk, and fried to golden, crispy perfection. Paired with a rich, creamy white gravy made from the pan drippings, this recipe is a delightful balance of crispy and savory goodness. With a hint of paprika, garlic, and a touch of cayenne for subtle heat, every bite bursts with flavor. Serve this hearty meal with mashed potatoes or fluffy biscuits, and garnish with fresh parsley for a restaurant-worthy finish. Perfect for family dinners or special occasions, this recipe is sure to be a crowd pleaser!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Buttermilk
- 2 pieces Large eggs
- 3 cups Vegetable oil (for frying)
- 3 tablespoons Butter
- 2.5 cups Milk
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until uniformly 1/2 inch thick.
In a large shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In a separate shallow dish, whisk together the buttermilk and eggs until smooth.
Dredge each piece of chicken in the flour mixture, shaking off the excess, then dip into the buttermilk mixture, allowing any excess to drip off. Return the chicken to the flour mixture and coat thoroughly. Set aside on a plate and allow to rest for 10 minutes.
In a large, heavy-bottomed skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully lower the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 3-4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
To make the gravy, pour off all but 3 tablespoons of the oil from the skillet, leaving any bits of crust in the pan. Add the butter and allow it to melt.
Add 3 tablespoons of the reserved flour mixture to the skillet and whisk to form a roux. Cook for 1-2 minutes, stirring continuously.
Slowly pour in the milk while whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the gravy thickens. Season with salt and black pepper to taste.
Serve the chicken country fried steaks hot with the white gravy on top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 13.9 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 369 mg | 28% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
