Buttermilk Chicken Fried Steak

This crispy buttermilk chicken fried steak is the king of Southern comfort food. It's the recipe I pull out when I want to guarantee happy faces and clean plates, delivering a perfectly tender steak with a craggy, crunchy crust, all smothered in the creamiest country gravy you can imagine.

I first perfected this recipe for a big family Sunday dinner, and the silence that fell over the table as everyone dug in was the highest compliment I could have received.

Ingredients

• Cube steaks: these are pre tenderized making them perfect for a quick fry and ensuring a fork tender result
• Buttermilk: its acidity tenderizes the meat and gives the batter a classic tangy flavor that you just cant replicate
• All purpose flour: the foundation for both the crispy coating and the thick luscious gravy
• Large eggs: they act as the binder helping that thick layer of seasoned flour stick to the steak
• Spices like paprika garlic powder and onion powder: this is where the deep savory flavor in the crust comes from so don’t be shy
• Cayenne pepper: a little pinch adds a gentle warmth that cuts through the richness of the dish
• Vegetable oil: you need a neutral oil with a high smoke point for frying canola or peanut oil also work well
• Whole milk: this is the base for a rich and creamy country gravy dont substitute with low fat versions or you will lose the silkiness

Step-by-Step Instructions

Tenderize the Steak:

Even though you are using cube steak, giving it a gentle pounding between two sheets of plastic wrap to about a quarter inch thickness is my secret for making it incredibly fork tender. Season both sides generously with salt and pepper right away so the seasoning has time to really sink into the meat.

Set Up the Breading Station:

Get two shallow dishes ready for your assembly line. In the first one, whisk your buttermilk and eggs together until they are completely combined and smooth. In the second dish, mix the all purpose flour with all your spices, so thats the paprika, garlic powder, onion powder, cayenne, salt, and pepper. I like to use a fork to make sure everything is evenly distributed throughout the flour.

Coat the Steaks for Maximum Crunch:

This is the most important part for a good crust, so take your time. Take one steak and press it firmly into the seasoned flour mixture, making sure every last inch is covered. Then, dip it completely into the buttermilk mixture, letting any excess drip off for a second. Finally, place it back in the flour for a second, much thicker coating. Really press the flour on with your fingers to help it adhere. Set the breaded steaks on a wire rack for a few minutes before frying as this helps the coating set and stick better.

Fry to Golden Perfection:

Pour about a half inch of oil into a heavy skillet, and a cast iron pan is really best here. Heat it over medium high heat. You will know the oil is ready when a tiny pinch of your flour mixture sizzles immediately upon hitting the oil. Carefully lay the steaks in the hot oil, making sure not to overcrowd the pan, which would lower the oil temperature. Fry them for about three to four minutes per side until they are a deep golden brown and undeniably crispy. Transfer them to a clean wire rack, not paper towels, to keep the bottom from getting soggy.

Make the Pan Gravy:

This is where the magic happens. Carefully pour out most of the hot oil, leaving behind about two tablespoons along with all those delicious browned bits stuck to the bottom of the pan. Those bits are pure flavor. Over medium heat, whisk in the flour and cook it for about a minute until it smells a little toasty and nutty. This step cooks out the raw flour taste. Now, slowly, and I mean slowly, pour in the milk while whisking constantly. Scrape the bottom of the pan to release all that flavor into the gravy. Let it simmer, still whisking often, until it becomes a beautifully thick and creamy gravy. Season it well with salt and lots of freshly cracked black pepper.

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My favorite part of this whole process is scraping up the 'fond,' those little browned bits left in the pan after frying the steak. That's not just leftover grease; it's pure, concentrated flavor. The first time my grandmother showed me how to turn those dark specks into a silky gravy, it felt like learning a kitchen secret that had been passed down for generations.

Making the Perfect Gravy

The key to a lump free country gravy is patience. When you add the milk to the flour and fat mixture, which is called a roux, do it in a slow, steady stream while whisking like your life depends on it. If you dump it all in at once, you will get lumps. Keep the heat on medium and let it gently bubble until it's thick enough to coat the back of a spoon. Remember, it will continue to thicken as it cools, so pull it off the heat when it’s slightly thinner than you want the final result to be.

Storage and Reheating Tips

If you have leftovers, store the steak and gravy in separate airtight containers in the refrigerator for up to three days. The steak will lose its crispness, but you can bring some of it back. The best way to reheat it is in an air fryer or a toaster oven at 375°F for about five to seven minutes. Microwaving will make the crust soft, so I try to avoid that. Gently warm the gravy in a saucepan over low heat, adding a splash of milk if it has gotten too thick.

Serving and Pairing Ideas

While mashed potatoes are the classic partner for chicken fried steak, do not stop there. I love serving this with something green to cut through the richness, like simple steamed green beans with a squeeze of lemon or some tangy collard greens. Fluffy buttermilk biscuits are also a must for sopping up every last bit of that incredible gravy. A simple side salad with a vinaigrette dressing can also provide a nice, fresh contrast.

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.