why make this recipe
Crispy Buttermilk Chicken Fried Steak is a classic comfort food that brings warmth and satisfaction to any meal. With its golden-brown crust and rich, creamy gravy, this dish is a winner at the dinner table. It combines the tenderness of beef with the zing of spices and the creaminess of buttermilk, making it an unforgettable experience. It’s not just a meal; it’s a celebration of flavors and textures that everyone will love.
how to make Crispy Buttermilk Chicken Fried Steak
Ingredients:
- 4 beef cube steaks, approximately 1 cm thick
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1.5 cups (190 g) all-purpose flour
- 1 teaspoon (2 g) paprika
- 0.5 teaspoon (1 g) cayenne pepper, optional
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (3 g) onion powder
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for shallow frying
- 0.25 cup (30 g) all-purpose flour
- 2.5 cups (600 ml) whole milk
- Salt, to taste
- Black pepper, to taste
Directions:
- Begin by arranging the cube steaks between layers of plastic wrap. Gently pound them until they reach a thickness of about 0.5 cm for even tenderization. Season both sides with salt and black pepper.
- In a shallow bowl, whisk together the buttermilk and eggs. In another bowl, mix the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
- Dredge each steak in the seasoned flour to coat fully. Next, dip the steak into the buttermilk mixture, then return it to the flour mixture, pressing down to ensure an even coating.
- Pour enough vegetable oil into a large, heavy-bottomed skillet so that it reaches a depth of about 1.25 cm. Heat the oil over medium-high until it shimmers. Fry the steaks in batches for 3 to 4 minutes on each side, turning them once, until they are golden brown and crispy. Transfer the fried steaks to a plate lined with paper towels to drain excess oil.
- Carefully pour off most of the oil from the pan, leaving about 30 ml and the browned bits. Add 0.25 cup of flour to the pan and cook, stirring for about 1 minute to form a light roux. Gradually whisk in the milk while scraping up any bits stuck to the pan. Continue whisking for 5 to 7 minutes until the gravy thickens. Season the gravy with salt and black pepper to taste.
- Serve the fried steaks on plates and generously ladle the hot country gravy over each portion. Enjoy immediately!
how to serve Crispy Buttermilk Chicken Fried Steak
Crispy Buttermilk Chicken Fried Steak is best served hot, straight from the skillet. Pair it with classic sides like mashed potatoes, collard greens, or a simple salad for a balanced meal. The dish shines when topped with the luscious gravy, making each bite flavorful and satisfying.
how to store Crispy Buttermilk Chicken Fried Steak
If you have any leftovers, let the fried steak cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3 days. For the best taste, reheat it in an oven or on the stovetop to maintain the crispiness. The gravy can be stored separately in the fridge for the same amount of time.
tips to make Crispy Buttermilk Chicken Fried Steak
- For extra flavor, consider marinating the steaks in buttermilk for a few hours or overnight before cooking.
- Make sure the oil is hot enough before adding the steaks; the right temperature will ensure they fry up crispy.
- Don’t overcrowd the pan when frying, as it can lower the oil temperature and result in soggy steak.
variation
If you want to change things up, try adding different spices to the flour mixture, such as chili powder or Italian herbs, for a unique flavor twist. Another option is to substitute pork chops for the beef steaks for a different protein choice.
FAQs
1. Can I use chicken instead of beef?
Yes, you can use chicken cutlets instead of beef cube steaks. Just adjust the cooking time accordingly, as chicken cooks faster.
2. Is it necessary to use buttermilk?
Buttermilk adds great flavor and tenderness to the meat. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a bit of vinegar or lemon juice.
3. How can I make the gravy without lumps?
To avoid lumps in the gravy, make sure to whisk the flour well into the oil before adding the milk. Stir continuously while adding the milk to create a smooth texture.
Crispy Buttermilk Chicken Fried Steak
Ingredients
For the steak
- 4 pieces beef cube steaks, approximately 1 cm thick
- 2 cups buttermilk
- 2 large eggs
- 1.5 cups all-purpose flour For the dredging
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for shallow frying
For the gravy
- 0.25 cup all-purpose flour
- 2.5 cups whole milk
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Arrange the cube steaks between layers of plastic wrap and gently pound them to about 0.5 cm thickness for even tenderization.
- Season both sides of the steaks with salt and black pepper.
- In a shallow bowl, whisk together the buttermilk and eggs.
- In another bowl, mix the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
Cooking
- Dredge each steak in the seasoned flour to coat fully. Dip each steak into the buttermilk mixture, then return to the flour mixture, pressing down for even coating.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 1.25 cm deep.
- Fry the steaks in batches for 3 to 4 minutes on each side until golden brown and crispy, then transfer to a plate lined with paper towels to drain.
- Pour off most of the oil from the pan, leaving about 30 ml and the browned bits.
- Add 0.25 cup of flour to the pan and cook while stirring for about 1 minute to form a light roux.
- Gradually whisk in the milk while scraping up any bits, continuing to whisk for 5 to 7 minutes until the gravy thickens, then season with salt and black pepper.
Serving
- Serve the fried steaks on plates and generously ladle the hot country gravy over each portion. Enjoy immediately!