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Crispy Buttermilk Chicken Fried Steak

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A comforting plate of Crispy Buttermilk Chicken Fried Steak featuring tender beef cube steaks in a crunchy crust, topped with rich country gravy.

Ingredients

Scale
  • 4 beef cube steaks
  • 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 (for gravy)
  • 2.5 cups (600 ml) whole milk
  • Salt, to taste (for gravy)
  • Black pepper, to taste (for gravy)

Instructions

  1. Begin by placing the beef cube steaks between layers of plastic wrap. Using a meat mallet, gently pound the steaks to a thickness of 0.5 cm to ensure even tenderization.
  2. Season both sides of the steaks generously with salt and freshly ground black pepper.
  3. In a shallow bowl, whisk together the buttermilk and eggs until well combined.
  4. In a separate dish, combine 1.5 cups of flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and pepper, mixing well.
  5. Dredge each steak in the seasoned flour, ensuring they are fully coated. Dip them into the buttermilk mixture, then return them to the flour mixture, pressing firmly to create an even coating.
  6. In a large, heavy-bottomed skillet, pour in vegetable oil until the depth is about 1.25 cm. Heat over medium-high until shimmering.
  7. Fry the steaks in batches for 3 to 4 minutes on each side, turning once, until they are golden brown and crisp. Transfer them to a paper towel-lined plate to drain excess oil.
  8. Carefully pour off most of the oil from the pan, leaving about 30 ml along with the browned bits.
  9. Add 0.25 cup of flour to the remaining oil and cook, stirring constantly for 1 minute to form a light roux.
  10. Gradually whisk in 2.5 cups of whole milk, scraping up any browned bits from the pan, and continue whisking until the mixture thickens, about 5 to 7 minutes.
  11. Season the gravy with salt and black pepper to taste.
  12. Arrange the fried steaks on plates and generously ladle the hot country gravy over each portion. Serve immediately.

Notes

For extra crispy steak, let the coated steaks rest for about 15 minutes before frying. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken fried steak, comfort food, buttermilk, crispy steak, country gravy

Find it online: https://saveurmagique.com/crispy-buttermilk-chicken-fried-steak-2/