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Crispy Buttermilk Chicken Fried Steak

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A delicious Southern comfort dish featuring tender beef cube steaks with a crunchy coating, served with rich country gravy.

Ingredients

Scale
  • 4 beef cube steaks
  • 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. Tenderize the Steaks: Place the cube steaks between layers of plastic wrap. Using a meat mallet, gently pound each steak to a thickness of about 0.5 cm.
  2. Season the Steaks: Season both sides of the steaks with salt and freshly ground black pepper.
  3. Prepare the Buttermilk Mixture: In a shallow bowl, whisk together the buttermilk and eggs until well combined.
  4. Mix the Flour Coating: In a separate dish, combine 1.5 cups of all-purpose flour with paprika, cayenne pepper, garlic powder, onion powder, salt and pepper.
  5. Dredge the Steaks: Coat each steak in the seasoned flour, dip into the buttermilk mixture, then return to the flour mixture.
  6. Heat the Oil: Pour vegetable oil into a skillet, heat over medium-high until shimmering.
  7. Fry the Steaks: Fry the steaks in batches for about 3 to 4 minutes per side until golden brown.
  8. Make the Gravy: Pour off most of the oil, leaving some, add flour to make a roux, whisk in milk gradually and cook until thickened.
  9. Serve: Ladle the gravy over the fried steaks and serve immediately.

Notes

Let the breaded steaks rest for 10 minutes before frying for the crispiest coating. Store leftovers in the refrigerator for up to 3 days.

Nutrition

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

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