A delightful twist on the classic chicken fried steak, featuring a creamy bacon-infused gravy.
Prepare the steak by trimming excess fat and cutting it into four portions.
Use a sharp knife to ensure clean cuts and even portions.
Season the steak with onion powder, garlic powder, and seasoned salt. Let it rest for 5 minutes.
Allowing the steak to rest helps the seasoning penetrate the meat.
Pound the steak to about 1/4 inch thickness using a meat tenderizer.
Pounding the steak ensures even cooking and a tender texture.
Set up a breading station with one bowl of milk and egg whisked together, and another bowl with flour.
Use shallow bowls for easier coating.
Coat the steak in flour, then dip in the milk mixture, and coat again in flour. Let rest on a rack.
Double coating ensures a crispy crust.
Heat oil in a skillet to 350°F and fry the steaks until golden brown on both sides.
Do not overcrowd the skillet to maintain oil temperature.
Cook the bacon in the skillet until browned but not crispy. Remove excess grease, leaving 2 tablespoons.
Save the bacon grease for added flavor in the gravy.
Add green onions to the skillet and cook for 1 minute. Stir in flour and cook until lightly golden.
Cooking the flour removes the raw taste and enhances the gravy.
Gradually whisk in milk and cook until the gravy thickens. Season with salt and pepper.
Adjust the milk quantity for your desired gravy consistency.
Serve the steak topped with gravy and garnish with additional green onions if desired.
Serve immediately for the best flavor and texture.
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