Name: Crispy Buttermilk Chicken Fried Steak
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern
Ingredients: 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

Crispy Buttermilk Chicken Fried Steak

There’s nothing quite like crispy buttermilk chicken fried steak to bring the comfort of Southern cooking into your home. This mouthwatering dish delivers a savory explosion of flavors with each bite, featuring tender beef cube steaks enveloped in a crunchy, golden-brown crust. The rich aroma of fried goodness dancing through your kitchen will evoke memories of family gatherings and cozy dinners enjoyed with loved ones.

Perfect for a hearty weekend meal or a special occasion, this recipe pairs beautifully with creamy mashed potatoes or a fresh side salad. Whether you’re tackling a family feast or just craving a plate of something delicious, this crispy buttermilk chicken fried steak is bound to satisfy your appetite.

Ingredients

4 beef cube steaks, approximately 1 cm thick: The base of our dish, these cuts are ideal for frying and become tender when cooked properly.
2 cups (480 ml) buttermilk: Adds moisture and a tangy flavor that complements the beef beautifully.
2 large eggs: Acts as a binding agent in the coating, helping the flour adhere to the steaks.
1.5 cups (190 g) all-purpose flour: Essential for creating the crispy exterior.
1 teaspoon (2 g) paprika: Provides color and a hint of spice.
0.5 teaspoon (1 g) cayenne pepper, optional: Adds a kick if you’re looking for extra heat.
1 teaspoon (3 g) garlic powder: Offers savory depth to the flavor.
1 teaspoon (3 g) onion powder: Enhances the overall taste profile with sweetness.
Salt, to taste: Brings out the natural flavors of the ingredients.
Black pepper, to taste: Adds a touch of warmth and earthiness.
Vegetable oil, for shallow frying: Necessary for frying the steaks to a crispy perfection.
0.25 cup (30 g) all-purpose flour: Used to make the gravy thicker and richer.
2.5 cups (600 ml) whole milk: Serves as the base for a creamy gravy.
Salt, to taste: Further seasons the gravy.
Black pepper, to taste: Complements the flavors in the gravy.

Step-by-Step Instructions

Prepare the Steaks: Arrange the cube steaks between layers of plastic wrap and gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides generously with salt and freshly ground black pepper.
Create Dipping Stations: In a shallow bowl, whisk together the buttermilk and eggs until well combined. In a separate dish, mix the 1.5 cups of flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
Dredge the Steaks: First, dredge each seasoned steak in the flour mixture, making sure they are fully coated. Next, dip them into the buttermilk mixture, then return to the flour mixture, pressing firmly to ensure an even coating.
Fry the Steaks: In a large, heavy-bottomed skillet, pour in enough vegetable oil to reach a depth of about 1.25 cm. Heat over medium-high until shimmering. Fry the steaks in batches for 3 to 4 minutes per side, turning once, until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.
Make the Gravy: Carefully pour off most of the oil from the skillet, leaving about 30 ml along with the browned bits. Add the 0.25 cup of flour to the pan and cook, stirring constantly for about 1 minute to create a light roux. Gradually whisk in the whole milk, scraping up any fond from the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper to taste.
Serve: Arrange the fried steaks on plates and generously ladle hot country gravy over each portion. Serve immediately for the best experience.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 550 per serving

Tips, Storage & Variations

Cooking Tip: For the crispiest steak, allow the coated steaks to rest for 10 minutes before frying. This helps the flour adhere better.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven to restore crispiness.
Freezing: You can freeze the uncooked coated steaks. Just make sure to thaw them completely in the fridge before frying.
Flavor Variations: Try adding a teaspoon of crushed black pepper or a mix of Italian herbs to the flour for a different flavor profile.

Frequently Asked Questions

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Can I use regular milk instead of buttermilk?
Yes, but using buttermilk gives a richer flavor and tenderness to the steaks.
What kind of skillet is best for frying?
A heavy-bottomed cast iron skillet or a deep frying pan is ideal for even heat distribution.
Can I make the gravy ahead of time?
Gravy is best served fresh, but you can prepare it in advance and reheat gently on the stove.
Is it possible to bake the chicken fried steak instead?
While frying is recommended for a crispy texture, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through.
Can I use chicken instead of beef?
Yes, you can substitute beef with chicken breasts, but the cooking time may vary.
What pairs well with chicken fried steak?
Traditional pairings include mashed potatoes, coleslaw, or sautéed greens.

Conclusion

Crispy buttermilk chicken fried steak is a delightful dish that’s sure to impress and satisfy. When you recreate this classic recipe, you’ll enjoy the irresistible crunch and comforting flavors that make it a beloved favorite. Don’t hesitate to share your culinary creations with family and friends, and perhaps explore other delicious Southern recipes like The Best Chicken Fried Steak Recipe or The Ultimate Chicken Fried Steak Recipe with Gravy. Happy cooking!

Crispy Buttermilk Chicken Fried Steak

Print Recipe

A tender beef steak coated in a crispy buttermilk batter, topped with a creamy gravy, bringing Southern comfort food to your table.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Southern
Diet: Non-Vegetarian

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

Prepare the Steaks: Arrange the cube steaks between layers of plastic wrap and gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides generously with salt and freshly ground black pepper.
Create Dipping Stations: In a shallow bowl, whisk together the buttermilk and eggs until well combined. In a separate dish, mix the 1.5 cups of flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
Dredge the Steaks: First, dredge each seasoned steak in the flour mixture, making sure they are fully coated. Next, dip them into the buttermilk mixture, then return to the flour mixture, pressing firmly to ensure an even coating.
Fry the Steaks: In a large, heavy-bottomed skillet, pour in enough vegetable oil to reach a depth of about 1.25 cm. Heat over medium-high until shimmering. Fry the steaks in batches for 3 to 4 minutes per side, turning once, until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.
Make the Gravy: Carefully pour off most of the oil from the skillet, leaving about 30 ml along with the browned bits. Add the 0.25 cup of flour to the pan and cook, stirring constantly for about 1 minute to create a light roux. Gradually whisk in the whole milk, scraping up any fond from the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper to taste.
Serve: Arrange the fried steaks on plates and generously ladle hot country gravy over each portion. Serve immediately for the best experience.

Notes

For the crispiest steak, allow the coated steaks to rest for 10 minutes before frying. Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze the uncooked coated steaks.