Chicken Fried Steak

with Jalapeno Bacon Gravy

Chicken Fried Steak with Jalapeno Bacon Gravy-The gravy is flavored with jalapenos and bacon for a salty, spicy kick.

Flour Mixture

Flour | Salt | Pepper Paprika | Garlic Powder Baking Powder |  Baking Soda

Egg/Milk Mixture

Milk | Eggs | Hot Sauce


Cubed Steak | Vegetable Oil  Bacon | Jalapenos Flour | Milk | Heavy Cream

Combine all flour mixture ingredients Whisk together milk, eggs and hot sauce Dip the steaks in the flour mixture, coat in egg mixture and then dip a second time in the flour mixture. Fry the steak for 4 minutes per side.


Once both batches have been cooked, pour off excess oil from pan 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 Whisk in 2 cups of milk and heavy cream. Simmer Season to taste

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.


"The southern classic gets even better!."


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