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Crispy Buttermilk Chicken Fried Steak

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Indulge in crispy buttermilk chicken fried steak, a classic comfort food dish featuring crunchy exteriors and tender, juicy interiors, smothered in rich, creamy gravy.

Ingredients

Scale
  • 4 beef cube steaks, approximately 1 cm thick
  • 2 cups (480 ml) buttermilk
  • 2 large eggs
  • 1.5 cups (190 g) all-purpose flour
  • 1 teaspoon (2 g) paprika
  • 0.5 teaspoon (1 g) cayenne pepper, optional
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for shallow frying
  • 0.25 cup (30 g) all-purpose flour (for gravy)
  • 2.5 cups (600 ml) whole milk
  • Salt, to taste (for gravy)
  • Black pepper, to taste (for gravy)

Instructions

  1. Prepare the cubed steaks: Place the beef cube steaks between layers of plastic wrap and gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides with salt and freshly ground black pepper.
  2. Make the buttermilk mixture: In a shallow bowl, whisk together the buttermilk and eggs until well combined.
  3. Combine the flour and spices: In a separate dish, mix the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and black pepper.
  4. Dredge the steaks: Coat each seasoned steak in the flour mixture, ensuring full coverage. Then dip the steaks into the buttermilk mixture before returning to the flour. Press firmly to create an even coating.
  5. Heat the oil: In a large, heavy-bottomed skillet, pour in vegetable oil until it reaches a depth of about 1.25 cm. Heat the oil over medium-high heat until it shimmers.
  6. Fry the steaks: Fry the steaks in batches for 3 to 4 minutes per side, turning once, until they are golden brown and crisp. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
  7. Make the gravy: Carefully pour off most of the oil from the pan, leaving about 30 ml along with the browned bits. Add the flour to the oil and cook, stirring for about 1 minute to form a light roux. Gradually whisk in the milk, scraping up any fond from the bottom of the pan. Continue whisking until thickened, about 5 to 7 minutes. Season with salt and black pepper.
  8. Serve: Arrange the fried steaks on plates and generously ladle hot country gravy over each portion. Enjoy immediately!

Notes

For the crispiest results, ensure the oil is hot enough before adding the steaks. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken fried steak, comfort food, Southern cuisine, gravy, buttermilk

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