Crispy Buttermilk Chicken Fried Steak (Print-Friendly Version)
Golden fried steak in a seasoned buttermilk crust, finished with creamy country gravy for true comfort.
# Ingredients You’ll Need:
→ Main
01 -
4 beef cube steaks, each approximately 3/8 inch thick
→ Buttermilk Marinade
02 -
2 cups buttermilk
03 -
2 large eggs
→ Seasoned Coating
04 -
1 1/2 cups all-purpose flour
05 -
1 teaspoon paprika
06 -
1/2 teaspoon cayenne pepper, optional
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Frying
11 -
Vegetable oil, enough for 1/2 inch depth in skillet
→ Gravy
12 -
1/4 cup all-purpose flour
13 -
2 1/2 cups whole milk
14 -
Salt and black pepper, to taste
# How to Make It:
01 -
Place the cube steaks between sheets of plastic wrap and gently pound to about 1/4 inch thickness. Season both sides with salt and black pepper.
02 -
In a shallow dish, whisk together the buttermilk and eggs. In a separate shallow dish, combine the flour with paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
03 -
Dredge each steak in the seasoned flour. Transfer to the buttermilk mixture to coat, then return to the flour mixture, pressing gently to ensure a thick, even crust.
04 -
Pour enough vegetable oil into a large skillet to reach approximately 1/2 inch depth. Heat over medium-high until shimmering. Fry steaks in batches, 3 to 4 minutes per side, until golden brown and crisp. Drain excess oil on paper towels.
05 -
Carefully pour off all but 2 tablespoons oil from skillet. Add 1/4 cup flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, scraping up browned bits. Simmer, stirring, until thickened, 5 to 7 minutes. Season with salt and pepper.
06 -
Arrange fried steaks on serving plates. Spoon the warm country gravy over each steak and serve immediately.
# Extra Suggestions:
01 -
Maintain steady oil temperature during frying to achieve even crispness.
02 -
Season each steak and the gravy to taste before serving.