Why Make This Recipe
Crispy Buttermilk Chicken Fried Steak is a hearty and satisfying meal that brings comfort to the table. This dish combines tender beef cube steaks with a crispy coating, all smothered in rich, creamy gravy. It’s perfect for a family dinner or a special occasion. Plus, the buttermilk marinade adds a delightful tang and tenderness to the meat, making it a favorite among both kids and adults.
How to Make Crispy Buttermilk Chicken Fried Steak
Ingredients
- 4 beef cube steaks, approximately 1 cm thick
- 2 cups buttermilk
- 2 large eggs
- 1.5 cups all-purpose flour
- 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
- 0.25 cup all-purpose flour (for gravy)
- 2.5 cups whole milk
- Salt, to taste
- Black pepper, to taste
Directions
- Arrange cube steaks between layers of plastic wrap and gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides with salt and freshly ground black pepper.
- In a shallow bowl, whisk together buttermilk and eggs. In another bowl, mix flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
- Dredge each steak in the seasoned flour, making sure they are fully coated. Dip them in the buttermilk mixture, then return to the flour mixture, pressing firmly for even coverage.
- Heat vegetable oil in a large, heavy-bottomed skillet until it is about 1.25 cm deep and shimmering. Fry the steaks in batches for 3 to 4 minutes on each side until the coating is golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Carefully pour off most of the oil from the pan, leaving about 30 ml and the browned bits. Add flour and cook for 1 minute to form a light roux. Gradually whisk in milk, scraping up any bits from the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper.
- Serve the fried steaks on plates and generously drizzle hot country gravy over each portion. Enjoy immediately!
How to Serve Crispy Buttermilk Chicken Fried Steak
Serve the Crispy Buttermilk Chicken Fried Steak with a side of mashed potatoes, greens, or cornbread to complete your meal. A fresh salad or coleslaw can also add a refreshing contrast to the dish. Don’t forget extra gravy on the side for those who love it!
How to Store Crispy Buttermilk Chicken Fried Steak
If you have leftovers, allow the steak and gravy to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat the steak in the oven to keep it crispy and warm the gravy on the stove.
Tips to Make Crispy Buttermilk Chicken Fried Steak
- For extra crunch, you can add crushed cornflakes or panko breadcrumbs to the flour mixture.
- Let the coated steaks rest for about 10 minutes before frying to help the breading stick better.
- Ensure the oil is hot enough before frying; this helps achieve that perfect crispy texture.
Variation
You can make a spicy version of this dish by increasing the cayenne pepper or adding hot sauce to the buttermilk mixture. For a different flavor profile, try using flavored bread crumbs instead of plain flour.
FAQs
Can I use chicken instead of beef for this recipe?
Yes, you can substitute beef with chicken cutlets. Just adjust the cooking time as chicken may cook faster.
What can I serve with chicken fried steak?
Popular sides include mashed potatoes, green beans, coleslaw, or biscuits.
Can I freeze the leftovers?
Yes, you can freeze the fried steak and gravy. Just make sure to cool them completely, store in airtight containers, and eat within 2 months for the best quality.
Crispy Buttermilk Chicken Fried Steak
Ingredients
For the Chicken Fried Steak
- 4 pieces beef cube steaks, approximately 1 cm thick
- 2 cups buttermilk
- 2 large eggs
- 1.5 cups all-purpose flour
- 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 cube steaks between layers of plastic wrap and gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides with salt and freshly ground black pepper.
- In a shallow bowl, whisk together buttermilk and eggs.
- In another bowl, mix flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper.
- Dredge each steak in the seasoned flour, making sure they are fully coated. Dip them in the buttermilk mixture, then return to the flour mixture, pressing firmly for even coverage.
Cooking
- Heat vegetable oil in a large, heavy-bottomed skillet until it is about 1.25 cm deep and shimmering.
- Fry the steaks in batches for 3 to 4 minutes on each side until the coating is golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Carefully pour off most of the oil from the pan, leaving about 30 ml and the browned bits. Add flour and cook for 1 minute to form a light roux.
- Gradually whisk in milk, scraping up any bits from the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper.
- Serve the fried steaks on plates and generously drizzle hot country gravy over each portion.