Crispy Buttermilk Chicken Fried Steak (Version imprimable)
Tender, crisp buttermilk-battered steak with creamy gravy for hearty Southern-style comfort.
# Composition:
→ Steak Preparation
01 -
4 beef cube steaks, each approximately 1 cm thick
02 -
2 cups (480 ml) buttermilk
03 -
2 large eggs
04 -
1.5 cups (190 g) all-purpose flour
05 -
1 teaspoon (2 g) paprika
06 -
0.5 teaspoon (1 g) cayenne pepper, optional
07 -
1 teaspoon (3 g) garlic powder
08 -
1 teaspoon (3 g) onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Vegetable oil, for shallow frying
→ Gravy
12 -
0.25 cup (30 g) all-purpose flour
13 -
2.5 cups (600 ml) whole milk
14 -
Salt, to taste
15 -
Black pepper, to taste
# Étapes de réalisation:
01 -
Place cube steaks between sheets of plastic wrap and gently pound to achieve a uniform thickness of 0.5 cm. Season both sides generously with salt and freshly ground black pepper.
02 -
In a shallow bowl, whisk together buttermilk and eggs. In a separate dish, combine all-purpose flour, paprika, optional cayenne pepper, garlic powder, onion powder, and a pinch of salt and black pepper.
03 -
Dredge each steak in the seasoned flour mixture, ensuring full coverage. Dip into the buttermilk-egg mixture, then return to the flour mixture, pressing firmly to adhere an even coating.
04 -
Pour vegetable oil into a large heavy-bottomed skillet to a depth of approximately 1.25 cm. Heat oil over medium-high until shimmering. Fry steaks in batches for 3 to 4 minutes per side, turning once, until the crust becomes golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
05 -
Carefully pour off most of the oil from the pan, leaving about 30 ml along with the browned bits. Add flour and cook, stirring constantly, for 1 minute to create a light roux. Gradually whisk in whole milk while scraping up any browned bits. Continue whisking until thickened, about 5 to 7 minutes. Season to taste with salt and black pepper.
06 -
Arrange fried steaks on serving plates and generously ladle hot country gravy over each portion. Serve immediately while crisp.
# Détails supplémentaires:
01 -
For the crispiest crust, ensure steaks are fully coated and oil is at the correct temperature before frying.