Chicken Fried Bacon Steak Recipe

Prepare bacon weave

Lay out 6 slices of thick-cut bacon parallel on a sheet of parchment. Fold back every other slice halfway. Lay 6 remaining slices perpendicular across the unfolded bacon, then unfold the folded ends over them to create a tight weave. Trim edges where needed to form an approximate rectangle large enough to wrap the steak.

Prepare steak

Pat the steak dry with paper towels. Lightly score any thick fat along the edge. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Optionally, sear the steak briefly (30–45 seconds per side) in a hot skillet to develop surface color — this step is optional because the bacon will crisp during frying.

Wrap steak in bacon

Place the seasoned steak in the center of the bacon weave. Fold the weave ends over the steak to fully encase it in bacon. If needed, tuck ends under the steak to secure. Use 2 toothpicks through the seam if it helps hold shape (remove before serving). Chill the wrapped steak on a wire rack over a sheet tray in the refrigerator for 15–20 minutes to help the bacon set.

In a shallow bowl or rimmed plate, whisk together 1 cup buttermilk, 2 large eggs, 1 tsp hot sauce (if using), and 1/4 tsp salt until smooth. Set aside in the refrigerator until ready to dredge.

In a second shallow bowl or tray, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp black pepper, and 1 tsp kosher salt until combined and aerated.

Heat oil

Pour about 1 cup neutral oil into a deep 10–12" skillet or heavy-bottomed pot so oil depth reaches about 1/2 to 1 inch (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Dredge bacon-wrapped steak

Working quickly, remove the wrapped steak from the refrigerator. Holding the steak with tongs, coat it fully in the flour mixture, pressing so the flour adheres. Shake off excess, then dip into the buttermilk-egg wash, letting excess drip off. Finally, press again into the flour mixture for a double coating. Return to a plate and let the coating set for 2–3 minutes.

Fry

Carefully lower the breaded bacon-steak into the hot oil. Fry for 3–4 minutes per side until crust is deep golden brown and bacon begins to crisp. Use tongs to gently turn. Total frying time will depend on steak thickness; target an internal steak temperature of 125–130°F for medium-rare, 135°F for medium. If crust is browning too quickly before bacon renders, reduce heat to medium and continue cooking until bacon crisps and internal temp is reached. Flip as needed to cook evenly.

Finish with butter

When nearly done, reduce heat to low, add 2 tbsp unsalted butter to the pan and spoon the melted butter over the steak for 30–60 seconds to finish and add gloss. Remove steak to a wire rack set over a sheet tray and let rest 6–8 minutes. This resting period lets juices redistribute and the internal temperature rise a few degrees.

Remove any toothpicks if used. Slice the bacon-fried steak against the grain into 4–6 slices. Sprinkle with chopped parsley and serve with lemon wedges on the side if desired. Suggested accompaniments: mashed potatoes, coleslaw, or pickles.