Name: Crispy Buttermilk Chicken Fried Steak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 4 beef cube steaks (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 and black pepper, to taste (for gravy)

Crispy Buttermilk Chicken Fried Steak

Southern comfort food at its finest, crispy buttermilk chicken fried steak is a delightful dish that brings warmth and flavor to any meal. Imagine tender beef cube steaks, perfectly battered and fried until golden brown, then smothered in a rich country gravy that’s both creamy and savory. The crispy exterior gives way to a juicy interior, while the buttermilk marinade infuses every bite with flavor. This dish is ideal for family gatherings, special occasions, or a comforting weeknight dinner. The aromatic spices and the crunch of the crust will have everyone asking for seconds.

Ingredients

4 beef cube steaks: Approximately 1 cm thick for optimal tenderness.
2 cups (480 ml) buttermilk: Adds moisture and richness, perfect for marinating the steaks.
2 large eggs: Helps to bind the batter and adds richness.
1.5 cups (190 g) all-purpose flour: Forms the crispy coating.
1 teaspoon (2 g) paprika: Offers a hint of warmth and color.
0.5 teaspoon (1 g) cayenne pepper, optional: Adds a spicy kick if desired.
1 teaspoon (3 g) garlic powder: Enhances flavor with its savory notes.
1 teaspoon (3 g) onion powder: Adds depth of flavor.
Salt, to taste: Essential for seasoning the steaks and gravy.
Black pepper, to taste: Adds a bit of heat and depth.
Vegetable oil, for shallow frying: Provides the necessary fat to create a crispy crust.
0.25 cup (30 g) all-purpose flour: For thickening the gravy.
2.5 cups (600 ml) whole milk: Used to create the creamy gravy.
Salt and black pepper, to taste: For seasoning the gravy.

Directions

Prepare the Cube Steaks: Arrange the cube steaks between layers of plastic wrap. Gently pound them to a thickness of about 0.5 cm for even tenderization. Season both sides with salt and freshly ground black pepper.
Prepare the Buttermilk Mixture: In a shallow bowl, whisk together the buttermilk and eggs until combined.
Make the Seasoned Flour: In another bowl, combine all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
Dredge the Steaks: Dip each seasoned steak into the flour mixture to coat completely. Next, dip the coated steak into the buttermilk mixture, and then back into the flour mixture, pressing down firmly to create an even coating.
Fry the Steaks: Pour vegetable oil into a large, heavy-bottomed skillet until the depth reaches 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 the crust is golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Make the Gravy: Carefully pour off most of the oil from the pan, leaving approximately 30 ml and the browned bits. Add the flour and cook, stirring for about 1 minute to create a light roux. Gradually whisk in the milk, scraping up any fond from the pan. Continue whisking until thickened, about 5 to 7 minutes. Season the gravy with salt and black pepper to taste.
Serve: Arrange the fried steaks on plates and generously ladle the hot country gravy over each portion. Serve immediately.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: Approximately 700 per serving

Tips, Storage & Variations

Tips: Ensure the oil is hot enough before frying for a crispy result. You can test this by dropping a small amount of batter into the oil; it should bubble immediately.
Storage: Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: For best results, freeze the cooked steaks without gravy for up to 3 months. Reheat in the oven to maintain crispiness.
Variations: You can add different spices such as smoked paprika for a different flavor profile, or use seasoned salt for added taste.

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FAQ

What is chicken fried steak made of?
Chicken fried steak is typically made from beef cube steaks that are battered and fried in a manner similar to fried chicken.
Can I make chicken fried steak in advance?
Yes, you can prepare the battered steaks in advance and refrigerate them until ready to fry.
How do I make a thicker gravy?
To make a thicker gravy, add more flour to the roux or reduce the amount of milk added.
Can I use a different type of meat?
While traditional chicken fried steak uses beef, you can substitute with pork or chicken if preferred.
What sides go well with chicken fried steak?
Common sides include mashed potatoes, coleslaw, or green beans, making for a complete meal.
How do I keep the coating from falling off?
Ensure the steaks are well-coated in flour and buttermilk, and avoid moving them too much while frying to allow the crust to set.

Conclusion

Crispy buttermilk chicken fried steak is a classic dish that can easily beat any restaurant’s version right at home. Don’t hesitate to share your cooking adventures with this recipe and spread the love for classic comfort food. If you’re looking for more delicious ideas, consider exploring The Best Chicken Fried Steak Recipe or try The Ultimate Chicken Fried Steak Recipe with Gravy for variations to delight your taste buds! Happy cooking!

Crispy Buttermilk Chicken Fried Steak

Print Recipe

Southern comfort food at its finest, crispy buttermilk chicken fried steak is a delightful dish featuring tender beef cube steaks, battered and fried to golden perfection, smothered in rich country gravy.

Author: amanda-lewis
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Southern
Diet: None

Ingredients

Scale

4 beef cube steaks (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 and black pepper, to taste (for gravy)

Instructions

Prepare the cube steaks by pounding them to a thickness of 0.5 cm and seasoning with salt and pepper.
Mix together buttermilk and eggs in a shallow bowl.
Combine the flour with paprika, cayenne pepper, garlic powder, onion powder, and seasoning in another bowl.
Dredge the seasoned steak in the flour mixture, then in the buttermilk mixture, and again in the flour mixture.
Fry the steaks in heated vegetable oil for 3 to 4 minutes per side until golden brown.
Make the gravy by combining remaining oil, flour, and milk in the skillet, whisking until thickened, then seasoning.
Serve the fried steaks topped with hot country gravy.