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Crispy Buttermilk Chicken Fried Steak

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A hearty dish featuring tender beef cube steaks coated in crispy breading and served with 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 Steaks: Arrange the beef cube steaks between layers of plastic wrap. Gently pound them with a meat mallet to a thickness of about 0.5 cm for even tenderization. Season both sides with salt and freshly ground black pepper.
  2. Make the Dipping Mixture: In a shallow bowl, whisk together the buttermilk and eggs until well combined. In a separate dish, combine the all-purpose flour, paprika, cayenne pepper (if desired), garlic powder, onion powder, and a pinch of salt and pepper.
  3. Dredge the Steaks: Carefully dredge each steak in the seasoned flour mixture, ensuring that they are fully coated. Next, dip each steak into the buttermilk mixture, then return it to the flour mixture, pressing down firmly to create an even coating.
  4. Fry the Steaks: In a large, heavy-bottomed skillet, pour enough vegetable oil to reach a depth of about 1.25 cm and heat it over medium-high until shimmering. Fry the steaks in batches for 3 to 4 minutes on each side, turning once, until they are golden brown and crisp. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
  5. Make the Gravy: Carefully pour off most of the oil from the skillet, leaving approximately 30 ml along with the browned bits. Add the flour to the skillet and cook, stirring, for 1 minute to form a light roux. Gradually whisk in the milk, scraping up any fond, and continue whisking until the gravy thickens, about 5 to 7 minutes. Season the gravy with salt and black pepper to taste.
  6. Serve: Arrange the fried steaks on plates and generously ladle the hot country gravy over each portion. Serve immediately and enjoy!

Notes

Be sure to monitor the oil temperature while frying to prevent the breading from burning. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: chicken fried steak, crispy steak, Southern comfort food

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