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Crispy Buttermilk Chicken Fried Steak

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

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Keywords: chicken fried steak, southern cuisine, comfort food, beef steak, gravy

Find it online: https://swifttasty.com/crispy-buttermilk-chicken-fried-steak/