Chicken Fried Steak with Bacon Cream Gravy

Just another step up the flavor ladder with this new version of a comfort food classic.

The cream gravy has been amped up in flavor by using some bacon fat and minced bacon in the cream gravy.

Of course, always with Chicken Fried Steak, one of the keys is giving it a traditional fried chicken coating in the seasoned flour. I used highly tenderized cube steak this time.

Ingredients:

For the bacon cream gravy:

• 2 thick slices of bacon

• 1 tbsp unsalted butter

• 2 tbsp flour

• 1 1/2 cups milk

• 1 tsp chicken bouillion

• Kosher salt and black pepper

For the steak:

• 2 (6 ounce) cube steaks

• Kosher salt and black pepper

• 1 1/2 cups flour

• 1 tsp Kosher salt

• 1 tsp granulated garlic

• 1/2 tsp black pepper

• 1/4 tsp cayenne

• 1/2 tsp paprika

• 1 cup buttermilk

• 1/4 cup Frank’s hot sauce

• 2 eggs, beaten

• Chopped chives

• Canola oil for frying

Directions:

For the Bacon Cream Gravy:

• Cook the bacon in a medium skillet until done but not crispy. Remove to a paper towel lined plate. When cool, finely dice.

• Remove all but 1 tbsp of the bacon fat from the skillet. Turn heat to medium and add 1 tbsp butter. When the butter has melted, add 1 1/2 tbsp of the seasoned flour. Cook, stirring, for 1 minute. Whisk in the melt and bring to a simmer. Add 1 tsp chicken bouillion. Season with black pepper. Salt may not be needed, but taste and reseason if necessary. Add the diced bacon and simmer for another minute or so. Keep warm.

For the steak:

• Season the steaks with salt and pepper.

• Place the flour in a shallow bowl and the buttermilk mix in another. Dredge the steaks in the flour, then in the buttermilk, then back into the flour. Press down on the steaks to get the flour into the nooks and crannies.

• Heat a large skillet over medium heat and add about 1/2 inch of canola oil. When the oil is hot, add the steaks and cook until well browned, about 2 minutes. Turn and cook on the other side until done, 165 degrees.

• To serve, plate a steak then spoon over some of the gravy on half of the steak. Garnish with paprika and chopped chives. Serve with mashed potatoes.