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Crispy Buttermilk Chicken Fried Steak

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A comfort classic featuring tender beef cube steaks in a crunchy, golden crust served with rich, creamy gravy. Perfect for cozy dinners or special occasions.

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, 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 and gently pound them to a thickness of 0.5 cm for even tenderization.
  2. Season the Steaks: Evenly 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 Seasoned Flour: In another dish, combine the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
  5. Dredge the Steaks: Coat each steak in the seasoned flour, ensuring full coverage. Then dip it into the buttermilk mixture before returning to the flour mixture. Press firmly to create an even coating.
  6. Heat the Oil: In a large, heavy-bottomed skillet, pour vegetable oil until the depth reaches about 1.25 cm. Heat over medium-high until shimmering.
  7. Fry the Steaks: Fry the steaks in batches for 3 to 4 minutes on each side, turning once, until the crust is golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
  8. Make the Gravy: Carefully pour off most of the oil from the pan, leaving approximately 30 ml and the browned bits. Add the flour and cook, stirring for 1 minute to form a light roux. Gradually whisk in the milk, scraping up any fond, and continue whisking until thickened, about 5 to 7 minutes. Season the gravy with salt and black pepper.
  9. Serve: Arrange the fried steaks on plates and generously ladle hot country gravy over each portion. Serve immediately for the best experience.

Notes

Ensure your oil is hot enough before frying for the best results. Leftovers can be stored separately for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/crispy-buttermilk-chicken-fried-steak-3/