Description
Crispy Buttermilk Chicken Fried Steak is a classic Southern American comfort dish featuring tender cube steaks marinated in buttermilk, coated in a seasoned flour and egg mixture, and fried to golden perfection. Served with a creamy homemade country gravy, this hearty main course offers a satisfying crunch and rich flavors, perfect for a cozy dinner.
Ingredients
Scale
For the Chicken Fried Steak
- 4 cube steaks (about 4–6 ounces each)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs
- Oil for frying (about 1/4 inch in skillet)
For the Gravy
- 2 tablespoons reserved frying oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Salt and pepper to taste
Instructions
- Marinate the Steaks: Place the cube steaks in a shallow dish and pour the buttermilk over them. Add hot sauce if using. Cover and refrigerate for at least 1 hour or overnight to tenderize and infuse flavor.
- Prepare the Coating Mixtures: In another shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. In a separate bowl, beat the eggs until smooth.
- Coat the Steaks: Remove steaks from buttermilk, letting excess drip off. Dip each steak first into the seasoned flour mixture, then into the beaten eggs, and then back into the flour. Press the coating evenly to ensure a crisp crust.
- Heat the Oil: Pour about 1/4 inch of oil into a large skillet and heat over medium heat until hot but not smoking, suitable for frying.
- Fry the Steaks: Fry each coated steak for 3–4 minutes per side or until golden brown and crispy. Use tongs to carefully flip. Transfer cooked steaks to a paper towel–lined plate to drain excess oil.
- Make the Creamy Gravy: Remove all but 2 tablespoons of oil from the skillet. Whisk in 2 tablespoons flour and cook for 1 minute over medium heat to form a roux. Slowly whisk in 1 1/2 cups whole milk, scraping up browned bits from the pan. Simmer and whisk until the gravy thickens, about 3–5 minutes. Season with salt and pepper to taste.
- Serve: Plate the crispy chicken fried steaks and generously drizzle with the creamy gravy while hot. Serve with traditional sides like mashed potatoes and green beans for a comforting meal.
Notes
- For extra crispy crust, double dip each steak (flour, egg, flour again).
- This dish pairs perfectly with classic sides such as mashed potatoes and green beans.
- Optional hot sauce and cayenne pepper can be adjusted according to your spice preference.
- Ensure oil is at the right temperature to avoid greasy or undercooked steak coating.
