Chicken Fried Steak

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1 1/4 pound boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face)

1 1/2 cups buttermilk

Salt and freshly ground black pepper

2 1/2 cups all-purpose flour, plus 2 heaping tablespoons

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon sweet paprika

1 teaspoon chile de arbol

Canola oil

1/2 pound slab bacon, cut into lardons

2 cups whole milk, heated

2 tablespoons heavy cream

Finely chopped fresh thyme leaves

Fresh thyme sprigs

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