Buttermilk Chicken Fried Steak

This crispy buttermilk chicken fried steak is the recipe I turn to when I want a truly satisfying, stick to your ribs kind of meal. It’s the ultimate Southern comfort food, delivering a perfectly tender steak with a craggy, crunchy coating, all smothered in the creamiest, peppery country gravy you’ve ever had. It’s a guaranteed hit for Sunday dinner or any night you need a little extra comfort on your plate.

I first perfected this recipe for a big family get together, and the silence that fell over the table once everyone took their first bite was all the praise I needed. Now, it’s the most requested meal for special occasions.

Ingredients

• Four to six cube steaks: about one half inch thick these are pre tenderized, making them the perfect cut for a tender result. Ask your butcher if you can’t find them pre packaged.
• Two cups buttermilk: this is non negotiable for tenderizing the meat and giving the coating its signature tang.
• Two large eggs: they act as a binder, helping the flour mixture stick to the steak for a thick crust.
• Two cups all purpose flour: the foundation of our crispy coating.
• Two tablespoons paprika: it provides a beautiful color and a subtle, smoky sweetness. I prefer a sweet paprika here.
• One teaspoon cayenne pepper: this is optional but adds a wonderful, gentle warmth that cuts through the richness.
• Two teaspoons garlic powder: for a savory, aromatic depth of flavor.
• Two teaspoons onion powder: it complements the garlic powder, adding a touch of sweetness.
• Salt and black pepper to taste: season at every stage. Don't be shy with the black pepper, especially in the gravy.
• One cup vegetable oil: for frying. You need a neutral oil with a high smoke point. Canola or peanut oil also work well.
• Four tablespoons all purpose flour: for the gravy this will thicken the pan drippings into a silky sauce.
• Four cups whole milk: the creamy base for our country gravy. Whole milk provides the best richness.
• Reserved browned bits from steak frying: these are pure gold, where all the flavor for the gravy is hiding.

Step-by-Step Instructions

Prepare The Steaks:

Place the cube steaks one at a time between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, gently pound them to an even one quarter inch thickness. This not only tenderizes the meat further but also ensures it cooks quickly and evenly. Season both sides generously with salt and pepper.

Create The Batter And Dredge:

Set up your breading station with two shallow dishes. In the first dish, whisk together the buttermilk and the two large eggs until they are completely smooth and uniform in color. In the second dish, combine the two cups of flour, paprika, garlic powder, onion powder, cayenne pepper if you're using it, and a good pinch of salt and pepper. Whisk this dry mixture thoroughly to ensure the seasonings are evenly distributed.

Bread The Steaks For Maximum Crunch:

Working with one steak at a time, first dredge it completely in the seasoned flour mixture, patting it gently to make sure the entire surface is covered. Lift it, shake off the excess, and then submerge it in the buttermilk egg mixture. Let the excess batter drip off for a moment before returning it to the flour. For the final coat, press the flour firmly onto the steak with your hands. This step is the secret to a thick, craggy crust that won't fall off. Set the breaded steaks on a wire rack for a few minutes to allow the coating to set.

Fry To Golden Perfection:

Pour about a half inch of vegetable oil into a large, heavy skillet, like a cast iron pan. Heat the oil over medium high heat until it shimmers, or reaches about 350 degrees Fahrenheit. Carefully lay two or three steaks in the pan, making sure not to overcrowd it. Fry for three to four minutes per side, until the crust is a deep golden brown and super crispy. Remove the steaks from the skillet and let them drain on a wire rack, not paper towels, to keep the bottom from getting soggy.

Make The Creamy Country Gravy:

Carefully pour off most of the hot oil, leaving about two or three tablespoons of it in the skillet along with all those delicious browned bits, which chefs call fond. Reduce the heat to medium and whisk in the four tablespoons of flour, cooking for about a minute until it smells nutty and has lost its raw flour taste. This is your roux. Slowly, a little at a time, pour in the whole milk while whisking constantly. Scrape the bottom of the pan to release all the flavorful bits. Let the gravy simmer, continuing to whisk, until it thickens enough to coat the back of a spoon, about five to seven minutes. Season generously with salt and lots of freshly cracked black pepper.

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My favorite part of this whole process is making the gravy. Those little browned bits left in the pan after frying the steaks are the absolute soul of the dish. The moment you pour in the milk and whisk them up, the kitchen fills with the most incredible, savory aroma. It’s a simple step that transforms a few basic ingredients into something truly special.

Storing and Reheating Leftovers

If you have leftovers, it’s best to store the steak and gravy in separate airtight containers in the refrigerator for up to three days. Reheating them together will make the steak’s crust soggy. For the best results, reheat the steaks in an air fryer or a 375 degree oven for about 10 minutes until warmed through and crispy again. The gravy can be gently reheated in a saucepan over low heat, adding a splash of milk if it has become too thick.

Smart Ingredient Swaps

While cube steak is classic, you can achieve similar results with thinly pounded top round or sirloin steak. If you find yourself without buttermilk, you can make a quick substitute by adding two tablespoons of either lemon juice or white vinegar to two cups of regular milk. Let it sit for about ten minutes until it curdles slightly. For the gravy, you can use two percent milk or even half and half, but whole milk truly gives the richest, most traditional flavor.

Perfect Pairings and Serving Ideas

Chicken fried steak is traditionally served with a generous scoop of creamy mashed potatoes to soak up all that delicious gravy. Other fantastic sides include buttery corn on the cob, tender green beans, or fluffy buttermilk biscuits. For a little freshness, a simple coleslaw or a crisp side salad with a tangy vinaigrette works beautifully to cut through the richness of the meal. And don’t forget to serve extra gravy on the side for dipping.

Frequently Asked Questions

→ How do I get the steak extra tender?

Pound the cube steaks to about 1/4 inch thickness before breading. This helps break down the fibers and ensures even cooking.

→ What's the secret to a crispy coating?

Double-dredging in seasoned flour and buttermilk is essential. Also, let the breaded steaks sit for a few minutes before frying to help the coating adhere.

→ Can I use a different cut of beef?

If you can't find cube steak, thinly pounded top round can be substituted. Adjust cooking time as needed.

→ What if I don't have buttermilk?

A good substitute is plain yogurt thinned with milk. It will provide a similar tang and help the coating adhere.

→ How do I keep the gravy from being lumpy?

Whisk the flour into the hot pan drippings until smooth before adding the milk. Whisk constantly while simmering to prevent lumps from forming.

→ What are some good sides to serve with this dish?

Mashed potatoes, creamy coleslaw, hot biscuits, steamed green beans, and corn on the cob are classic Southern sides that complement this dish perfectly.