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Crispy Buttermilk Chicken Fried Steak

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Crispy Buttermilk Chicken Fried Steak is a comforting classic that brings Southern charm to your dinner table. A tender cube steak coated in a crispy buttermilk batter, served with rich country gravy.

Ingredients

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

Instructions

  1. Prepare the steaks: Arrange the beef cube steaks between layers of plastic wrap. Gently pound them to a thickness of 0.5 cm for even tenderization. Season both sides generously with salt and freshly ground black pepper.
  2. Make the buttermilk mixture: In a shallow bowl, whisk together the buttermilk and eggs until well combined.
  3. Prepare the flour mixture: In another dish, combine the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and black pepper.
  4. Dredge the steaks: Take each seasoned steak and dredge it in the seasoned flour, ensuring it is fully covered. Dip it into the buttermilk mixture, then return to the flour mixture, pressing firmly to create an even coating.
  5. Fry the steaks: Pour vegetable oil into a large, heavy-bottomed skillet, allowing the depth to reach about 1.25 cm. Heat over medium-high until shimmering. Fry the steaks in batches for 3 to 4 minutes per side, turning once, until the crust is golden brown and crisp. Transfer them to a paper towel-lined plate to drain excess oil.
  6. Make the gravy: Carefully pour off most of the oil from the pan, leaving approximately 30 ml and any browned bits. Add the 0.25 cup of flour to the pan and cook, stirring, for about 1 minute to form a light roux. Gradually whisk in the 2.5 cups of milk, scraping up any fond, and continue whisking until thickened, about 5 to 7 minutes. Season the gravy with salt and black pepper to taste.
  7. Serve: Arrange the fried steaks on plates and generously ladle hot country gravy over each portion. Serve immediately for the best experience.

Notes

Ensure the oil is hot enough before adding the steaks to avoid a greasy coating. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: chicken fried steak, southern comfort food, crispy steak, buttermilk recipe

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