Crispy Buttermilk Chicken Fried Steak (Print Version)

# Ingredients:

→ For the steak

01 - 4 cube steaks (115–170 g each)
02 - 240 ml buttermilk
03 - 1 large egg
04 - 190 g all-purpose flour
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon cayenne pepper (optional)
09 - Salt, to taste
10 - Black pepper, to taste
11 - Vegetable oil, for frying

→ For the country gravy

12 - 60 g butter or leftover frying oil
13 - 30 g all-purpose flour
14 - 480–600 ml whole milk (warm)
15 - Salt, to taste
16 - Freshly ground black pepper, generous amount

# Instructions:

01 - In a shallow dish, whisk together buttermilk and egg until well combined. Season cube steaks on both sides with salt and black pepper. Submerge steaks in the buttermilk mixture and allow to marinate for at least 30 minutes or up to 4 hours in the refrigerator.
02 - Combine flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper in a separate bowl. Remove each cube steak from the marinade, allowing excess to drip, then coat thoroughly in the seasoned flour. For extra crunch, dip again in the buttermilk and recoat with flour.
03 - Pour vegetable oil into a heavy-bottomed skillet to a depth of roughly 1.25 cm and heat over medium-high. Once the oil reaches 175°C, fry steaks one or two at a time for 3–4 minutes per side, ensuring a deep golden and crisp crust. Rest on a wire rack or paper towels to drain excess oil.
04 - Carefully discard excess oil from the pan, reserving about 60 g (or substitute with butter). Place over medium heat, add flour, and whisk continuously for 1–2 minutes until golden. Gradually pour in warm milk while whisking to eliminate lumps. Bring to a gentle simmer until thickened, about 5–7 minutes. Season generously with salt and freshly ground black pepper.
05 - Arrange fried steaks on serving plates and spoon country gravy liberally over each portion. Complement with mashed potatoes, green beans, or warm biscuits if desired.

# Notes:

01 - Allowing steaks to marinate in buttermilk tenderizes the meat and enhances crust adherence.
02 - For best results, fry steaks in batches and avoid crowding the pan to maintain oil temperature.

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