Crispy Buttermilk Chicken fried Steak

This crispy buttermilk chicken fried steak is pure Southern comfort and a beloved weekend treat in my kitchen. It features juicy beef cube steaks dipped in tangy buttermilk and eggs then double dredged in boldly seasoned flour. The magic is in the crunchy outer coating and a peppery rich gravy poured generously on top. Whenever I fry these up the whole house smells amazing and everyone swarms the table as soon as the steaks come out of the skillet.

The process never fails to impress even beginners in the kitchen. I made this for my cousin’s birthday one year and now it is his most—requested meal whenever he visits.

Ingredients

• Beef cube steaks: This cut has been tenderized and cooks up fast Make sure meat is well marbled for best flavor
• Buttermilk: Adds tang and helps break down the meat for extra tenderness Use whole fat buttermilk for richness
• Large eggs: Bind the flour and help the crust stick to the steak
• All-purpose flour: Key to a flaky golden coating Use fresh flour for best results
• Paprika: Lends subtle smokiness Spanish paprika brings extra depth
• Cayenne pepper: Option for heat Select the freshest ground spice for a little kick
• Garlic powder and onion powder: Flavor boosters Choose a high-quality powder for maximum taste
• Salt and black pepper: Essentials for balanced seasoning Use kosher salt and freshly ground pepper
• Vegetable oil: Neutral frying oil with a high smoke point Go for canola or peanut oil for the crispiest finish
• Whole milk: For a creamy gravy Pick full-fat milk for traditional taste

Instructions

Tenderize and Season:

Arrange the cube steaks between two sheets of plastic wrap Use a meat mallet or rolling pin to pound them to half a centimeter thickness This step is crucial for even cooking and maximum tenderness Season both sides generously with salt and freshly cracked black pepper and let the steaks rest while you prepare the dredging station

Set Up Dredging Station:

In a shallow bowl whisk together the buttermilk and eggs until smooth In a second shallow dish mix the all—purpose flour paprika cayenne garlic powder onion powder salt and black pepper Be sure the flour is evenly seasoned for the best flavor in every bite

Dredge the Steaks:

Start by coating each cube steak fully in the seasoned flour Give it a gentle shake to remove excess flour Next dip the steak into the buttermilk egg mixture letting any excess drip off Finish with a second layer in the seasoned flour pressing down so the coating sticks well Repeat until all steaks are coated and set them on a tray ready to fry

Fry to Crispy Perfection:

Pour enough vegetable oil into a heavy skillet so it is about one and a quarter centimeters deep Set the skillet on medium high heat until the oil shimmers Carefully lay the coated steaks in the hot oil Fry in batches so you do not overcrowd the pan Cook each steak for three to four minutes per side turning only once for even browning When they are golden and crisp move to a paper towel lined plate to drain off excess oil

Make the Creamy Gravy:

Pour off most of the frying oil from the skillet leaving a couple tablespoons and all the browned bits over medium heat Sprinkle in flour and stir constantly for a minute to form a light roux Whisk in the milk a little at a time scraping up any flavorful bits Cook while whisking until thickened about five to seven minutes Season with salt and plenty of black pepper to taste

Serve and Enjoy:

Place fried steaks on serving plates and spoon lots of piping hot country gravy over each Serve right away while everything is crisp and fresh

Save it

Out of everything in the recipe I have a soft spot for a generous sprinkle of cracked black pepper over the finished gravy My grandmother believed it was not country gravy without enough pepper to see in every spoonful The whole family loved sitting around the table enjoying this dish with stories and laughter echoing in the kitchen

Storage Tips

Store leftover chicken fried steak in an airtight container in the fridge for up to three days Arrange them in a single layer so the crust stays crisp Reheat in a low oven until warmed through If you have extra gravy keep it in a jar and reheat gently on the stove adding a splash of milk as needed

Ingredient Substitutions

If you cannot find cube steaks you can use round steak or even pork shoulder pound them thin for the same effect No buttermilk on hand Make your own by adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for five minutes

Serving Suggestions

Serve this over creamy mashed potatoes or alongside fluffy biscuits For a breakfast treat top the steak with a fried egg or add a side of cheese grits Homemade coleslaw brings a fresh crunch that balances out the richness

Cultural Context

Chicken fried steak has roots in both Southern US foodways and German Austrian immigrants bringing schnitzel to Texas over a century ago It is a favorite comfort food in diners and home kitchens alike and still shows up on many Sunday supper tables

Save it

Nothing beats classic chicken fried steak fresh out of the skillet covered in peppery gravy. This is Southern comfort food at its best and a true family favorite every time I make it.

FAQ sur la recette

→ What cut of beef is best for chicken fried steak?

Cube steak is ideal because it's already tenderized and absorbs the buttermilk and seasonings well.

→ Why use buttermilk in the coating process?

Buttermilk helps tenderize the meat and provides superior adhesion for the seasoned flour crust.

→ What type of oil should I use for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, for crisp results.

→ How do I keep the crust crisp after frying?

Drain fried steaks on paper towels and serve immediately. Avoid covering, which can trap steam.

→ Can gravy be made in advance?

Gravy can be prepared ahead and gently reheated, but it's best freshly made for ideal texture.