Chicken Fried Steak with Bacon Jalapeno Gravy
Bacon and jalapeno gravy makes this chicken fried steak seriously incredible!
Every time I make chicken fried steak, I am reminded of how much I like it and wonder why I don’t make it more often. I may make it once every couple of years. I threw this on the menu one month and it was a fantastic variation with bacon and jalapeno in the gravy. You could use oil or shortening - your choice!
What You Need:
For the Flour Mixture:
1 1/2 cups all purpose flour
1 1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. baking powder
1/2 tsp. baking soda
For the Egg & Milk Mixture:
3/4 cup milk
2 large eggs
1 1/2 tsp. hot sauce
For the Rest:
6 pieces cubed steak
Vegetable oil or shortening for frying
6 slices bacon, chopped
1 to 2 jalapenos, seeded and diced
1/4 cup all purpose flour
2 to 2 1/2 cups milk
1/2 cup heavy cream
Directions:
For the Flour Mixture: Combine all ingredients in a pie dish. Set aside.
For the Egg & Milk Mixture: Whisk all ingredients in a medium bowl. Set aside.
For the Rest: Pat cubed steak dry with paper towels and flatten to 1/2 inch thick if needed.
Dredge the steak into the flour mixture, then the eggs, then the flour again.
Heat 1/2 inch of vegetable oil or shortening in a deep cast iron skillet to at least 350 degrees..
In two batches, cook dredged steak for 4 minutes per side. Place on a paper towel-lined plate.
Once steak is cooked, reserve 1/4 cup oil in the skillet and discard the rest.
Place back on heat and add bacon. Cook until it is halfway done, then add jalapenos and cook until bacon is crispy.
Add flour and cook for 1 minute.
Slowly mix in 2 cups of milk plus heavy cream. Gradually add more milk to thin out if desired.
Season with salt and gravy to taste.
Serve steak topped with gravy.
Recipe from Spicy Southern Kitchen