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Crispy Buttermilk Chicken Fried Steak

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A classic Southern comfort dish featuring tender beef coated in a crunchy, golden crust served with rich gravy.

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 and black pepper
  • Vegetable oil (for frying)
  • 0.25 cup (30 g) all-purpose flour (for gravy)
  • 2.5 cups (600 ml) whole milk
  • Salt and black pepper (for gravy)

Instructions

  1. Prepare the steaks by pounding them to a thickness of about 0.5 cm and seasoning with salt and pepper.
  2. Make the buttermilk mixture by whisking together buttermilk and eggs in a shallow bowl.
  3. Prepare the flour mixture by combining flour, paprika, cayenne pepper, garlic powder, onion powder, and salt and pepper in a separate dish.
  4. Dredge the steaks in seasoned flour, dip in the buttermilk mixture, and return to the flour for an even coating.
  5. Heat vegetable oil in a skillet to about 1.25 cm in depth over medium-high heat.
  6. Fry the steaks in batches for 3 to 4 minutes on each side until golden brown and crispy.
  7. Make the gravy by pouring off most oil, adding flour, and whisking in milk until thickened, about 5 to 7 minutes.
  8. Serve the fried steaks with hot gravy ladled over each portion.

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen separately from gravy for up to 2 months.

Nutrition

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