Crispy Buttermilk Chicken Fried Steak with Country
Crispy Buttermilk Chicken Fried Steak with Country Gravy
Ingredients:
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
2.5 cups (600 ml) whole milk
Salt, to taste
Black pepper, to taste
Instructions:
1. Arrange cube steaks between layers of plastic wrap and gently pound to a thickness of 0.5 cm. Season both sides with salt and black pepper.
2. In a shallow bowl, whisk together the buttermilk and eggs.
3. In another dish, combine the flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
4. Dredge each steak in the seasoned flour, then dip into the buttermilk mixture, and return to the flour mixture, pressing firmly to coat well.
5. Pour vegetable oil into a large skillet to a depth of about 1.25 cm. Heat over medium-high until shimmering.
6. Fry the steaks in batches for 3–4 minutes per side, turning once, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
7. Discard most of the oil from the skillet, leaving about 30 ml and browned bits behind.
8. Add 0.25 cup flour to the pan and cook, stirring constantly, for 1 minute to form a roux.
9. Slowly whisk in the milk, scraping up any browned bits, and cook until thickened, about 5–7 minutes. Season the gravy with salt and pepper.
10. Serve the fried steaks hot, generously topped with country gravy.
Prep: 20 min | Cook: 20 min | Total: 40 min
Servings: 4 | Calories: 580 per serving
Chicken fried steak is a beloved Southern comfort food that combines tenderized beef with a crispy, flavorful coating, often enhanced by the tangy richness of buttermilk. The buttermilk marinade in this recipe not only tenderizes the cube steaks but also adds a subtle depth of flavor, while the blend of paprika, cayenne pepper, garlic, and onion powders provides a balanced spiciness and aroma. To achieve the perfect crispy crust, be sure to thoroughly dredge the steaks in seasoned flour both before and after the buttermilk dip, which forms a robust coating that crisps up beautifully in hot vegetable oil. A key element that elevates this dish is the classic country gravy, made from pan drippings, a flour roux, and whole milk. Utilizing the browned bits left after frying infuses the gravy with deep savory flavors, turning a simple sauce into a creamy, luscious accompaniment that perfectly complements the crispy steak. For best results, continuously whisk the gravy while cooking to avoid lumps and ensure smooth thickness. When frying, maintain oil at medium-high heat so the steaks cook quickly and evenly without absorbing excess oil. Use a thermometer if available—an ideal frying temperature is around 175°C (350°F). This approach gives you a golden, crispy exterior while keeping the meat juicy inside. For variations, try adding fresh herbs like thyme or sage to the flour mixture or incorporating a small amount of hot sauce into the buttermilk marinade for an extra kick. Pair the chicken fried steak with classic Southern sides such as mashed potatoes, green beans, or cornbread to complete the meal. This recipe serves four and has about 580 calories per serving, making it a fairly indulgent dish suited for special occasions or weekend gatherings. By following these tips and carefully balancing flavors, you can create an authentic and satisfying crispy buttermilk chicken fried steak with country gravy that will impress family and friends alike.
Look delicious I love chicken fried steak