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Crispy Buttermilk Chicken Fried Steak

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Indulge in the comforting flavors of Crispy Buttermilk Chicken Fried Steak, a dish that combines tender beef cube steaks with a crispy coating, topped with rich, creamy gravy.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 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

Instructions

  1. Begin by arranging the beef cube steaks between layers of plastic wrap. Gently pound the steaks to a thickness of 0.5 cm for even tenderization. Season both sides generously with salt and freshly ground black pepper.
  2. In a shallow bowl, whisk together the buttermilk and eggs until well combined. In a separate dish, mix the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
  3. Dredge each seasoned steak in the flour mixture, ensuring complete coverage. Dip the steak into the buttermilk mixture, then return it to the flour mixture, pressing firmly to create a thick, even coating.
  4. Heat vegetable oil in a large, heavy-bottomed skillet until it reaches a depth of about 1.25 cm. Heat the oil over medium-high until shimmering. Fry the steaks in batches for 3 to 4 minutes on each side, turning once, until the crust is golden brown and crisp. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil.
  5. Carefully pour off most of the oil from the pan, leaving about 30 ml along with the browned bits. Add 0.25 cup of all-purpose flour to the pan and cook, stirring constantly, for 1 minute to form a light roux.
  6. Gradually whisk in the whole milk, scraping up any fond on the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 7 minutes. Season the gravy with salt and black pepper to taste.
  7. Arrange the fried steaks on plates and generously ladle the hot country gravy over each portion. Serve immediately for the best flavor and texture.

Notes

For best results, let the meat marinate in the buttermilk mixture for a few hours or overnight to enhance tenderness and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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