Chicken Fried Steak with Jalapeno Bacon Gravy- the southern classic gets even better when the gravy is flavored with jalapenos and bacon for a salty, spicy kick.
What is traditional Chicken Fried Steak and Gravy made with?
Chicken Fried Steak is made with cubed steak or round steak that has been tenderized. Cubed steak is my first choice because it is already tenderized and it is inexpensive. Chicken Fried Steak is a great recipe for turning cheap meat into a delicious comfort food meal.
The steak is typically coated in flour and/or cracker crumbs and fried until crispy. The pan drippings and milk are used to make a gravy. The gravy for chicken fried steak is pretty plain-tasting, but delicious none-the-less. I like it even better with diced jalapeno and crumbled bacon added. Just these two additions give a very different flavor profile to Chicken Fried Steak.
The cubed steak is double coated in flour and then fried in shortening or vegetable oil.
WHAT TO SERVE WITH CHICKEN FRIED STEAK WITH JALAPENO BACON GRAVY?
- Creamy Mac and Cheese
- Buttermilk Cornbread Muffins
- Spicy Collard Greens
- The BEST Corn on the Cob
- Buttermilk Mashed Potatoes
- Southern-Style Green Beans
Best eaten the day it is made but will keep in an airtight container in the refrigerator for 3 to 4 days.
I like a thick gravy. You can easily thin it by adding more milk.
If your cubed steak is in large pieces, cut them in half. If it is thicker than 1/2-inch, pound them a few times to get them a little thinner.
Be sure to try my recipe for Classic Chicken Fried Steak too, as well as this awesome recipe for Chicken Fried Steak Fingers. If you are looking for a lighter meal, try this Air Fryer Chicken Fried Steak.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons hot sauce
- 6 pieces cubed steak
- Vegetable oil or shortening
- 6 slices bacon, chopped
- 1 to 2 jalapenos, seeded and minced
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups milk
- 1/2 cup heavy cream
- Preheat oven to 200 degrees. Place a metal rack inside of a rimmed baking sheet.(This is to keep the cooked chicken fried steak warm while you make the gravy.)
- Combine all flour mixture ingredients in a pie pan. Set aside.
- Whisk together milk, eggs and hot sauce in a medium bowl. Set aside.
- Pat cubed steak dry with paper towels. If thicker then 1/2-inch pound the steaks to flatten them some.
- Dredge the steaks in the flour mixture, coat in egg mixture and then dredge a second time in the flour mixture.
- Heat 1/2-inch of vegetable oil or shortening in a large pan, preferably cast iron.
- In two batches so you don't crowd the pan, cook the steak for 4 minutes per side.Briefly place on a paper towel-lined plate and then on the wire rack set inside the baking sheet. Keep warm in the oven.
- Once both batches have been cooked, pour off excess oil from pan, leaving about 1/4 cup.
- Place back over heat and add the bacon. Cook until it is about halfway cooked. Add the jalapeno and continue to cook until the bacon is crispy.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in 2 cups of milk and heavy cream. Simmer for a few minutes. If you want your gravy thinner, add a little more milk.
- Season gravy to taste with salt and pepper.
- To serve, spoon gravy over chicken fried steak.
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