Buttermilk Chicken Fried Steak (Print Version)

# Ingredients:

→ For the Steaks

01 - 4-6 cube steaks
02 - 475 milliliters buttermilk
03 - 2 large eggs
04 - 250 grams all-purpose flour
05 - 30 milliliters paprika
06 - 5 milliliters cayenne pepper (optional)
07 - 10 milliliters garlic powder
08 - 10 milliliters onion powder
09 - Salt
10 - Black pepper, freshly ground
11 - 240 milliliters vegetable oil

→ For the Creamy Country Gravy

12 - 30 grams all-purpose flour
13 - 950 milliliters whole milk
14 - Salt
15 - Black pepper, freshly ground

# Instructions:

01 - Gently pound each cube steak between two sheets of plastic wrap to achieve a uniform 6-millimeter thickness. Season both sides generously with salt and black pepper.
02 - In a shallow bowl, whisk together the buttermilk and eggs until thoroughly combined. In a separate shallow bowl, combine the 250 grams of all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to create the seasoned dry coating.
03 - Dredge each seasoned steak first in the dry seasoned flour, ensuring complete coverage. Next, dip the steak into the buttermilk-egg mixture, allowing any excess liquid to drip off. Finally, coat the steak a second time in the seasoned flour, pressing gently to create a thick and even crust.
04 - Heat approximately 1.25 centimeters of vegetable oil in a heavy skillet over medium-high heat. Carefully fry the breaded steaks in batches, cooking for 3-4 minutes per side, until they are golden brown and boast a crispy texture. Adjust the heat as necessary to prevent scorching. Transfer the fried steaks to a plate lined with paper towels to drain any excess oil.
05 - Pour off most of the frying oil from the skillet, leaving approximately 2 tablespoons along with the browned bits and drippings. Whisk in the 30 grams of all-purpose flour, cooking for 1-2 minutes until it forms a nutty-smelling roux. Gradually whisk in the 950 milliliters of whole milk, continuously scraping the flavorful drippings from the bottom of the pan. Bring the mixture to a gentle simmer, whisking constantly until the gravy thickens to your preferred consistency. Season with salt and black pepper to taste.
06 - Serve the hot, crispy fried steaks immediately, generously topped with a spoonful of the creamy country gravy. Offer additional gravy on the side for individual preference. This dish pairs exceptionally well with traditional Southern sides.

# Notes:

01 - For an exceptionally crispy coating, allow the breaded steaks to rest for approximately 5 minutes before frying.
02 - Maintain a slightly looser consistency for the gravy, as it will naturally thicken further upon cooling.
03 - Achieve optimal frying results by monitoring the oil temperature with a thermometer, aiming for approximately 175 degrees Celsius.
04 - Should cube steaks be unavailable, thinly pounded top round beef serves as a suitable alternative. For buttermilk, a mixture of plain yogurt thinned with milk can be used. A gluten-free all-purpose flour blend can replace standard flour for dietary modifications.
05 - Enhance this Southern classic by serving with mashed potatoes, creamy coleslaw, or fresh hot biscuits. Consider adding a dash of hot sauce to the gravy for a piquant kick. Traditional accompaniments often include steamed green beans or corn on the cob.

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