If you crave a dish that perfectly balances tender, juicy steak with irresistibly crispy coating, look no further than this Crispy Buttermilk Chicken Fried Steak Recipe. It’s a beloved Southern classic that brings a heavenly crunch paired with rich, creamy gravy, delivering comfort in every bite. Whether it’s a special weekend treat or a cozy dinner, this recipe never fails to impress with its golden, flavorful crust and melt-in-your-mouth texture, all wrapped up in a simple, satisfying meal.
Ingredients You’ll Need
These ingredients are straightforward but essential to achieving that signature crispy texture and mouthwatering flavor. Every element contributes uniquely—from the tangy buttermilk brine to the spice-laden flour coating—ensuring your Crispy Buttermilk Chicken Fried Steak Recipe turns out perfectly every time.
- 4 cube steaks (4–6 oz each): These tenderized cuts are perfect for soaking up flavors and frying up crispy.
- 1 cup buttermilk: Adds tangy moisture that tenderizes the steak while helping the coating stick.
- 1 teaspoon hot sauce (optional): A subtle kick that enhances the flavor complexity without overpowering.
- 2 large eggs: Work with buttermilk to create a rich dipping base for the dredge.
- 1½ cups all-purpose flour: Forms the primary crust for crunch and structure.
- ½ cup cornstarch: Mixed with flour for an extra crispy, delicate coating.
- 1 teaspoon garlic powder: Infuses a warm, savory note into the crust.
- 1 teaspoon onion powder: Enhances depth of flavor in every crispy bite.
- 1 teaspoon paprika: Adds color and subtle smoky sweetness.
- ½ teaspoon cayenne pepper (optional): Brings just a hint of heat for those who like a little spice.
- Salt and black pepper: Essential for seasoning the coating and steak perfectly.
- Vegetable oil for frying: Provides the heat needed to achieve that golden, crispy exterior.
- 3 tablespoons pan drippings: Used for making rich and flavorful gravy straight from the skillet.
- 3 tablespoons all-purpose flour (for gravy): Thickens the gravy to a silky finish.
- 2 cups whole milk: Creates the creamy base of the gravy that complements the crispy steak beautifully.
How to Make Crispy Buttermilk Chicken Fried Steak Recipe
Step 1: Prepare the Buttermilk Dipping Mixture
Start by whisking together the buttermilk, eggs, and the optional hot sauce in a shallow bowl. This mixture is your marinade and the first step in creating that tender juiciness inside your crispy crust. If you have extra time, letting your cube steaks soak in this blend for an hour or even overnight takes the flavor and tenderness up a notch.
Step 2: Mix the Flour Coating
In a separate dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. This seasoned blend is the secret to that perfectly seasoned crust. The cornstarch mixed with flour ensures every bite gets crispy without feeling heavy.
Step 3: Dredge the Steaks
Dip each steak into your buttermilk mixture, then thoroughly coat them in the flour mixture, pressing down so the crust really sticks. For maximum crunch, dip them back into the buttermilk mixture and coat again in the flour mixture. This double dredging step locks in moisture and builds layers of crispy excellence.
Step 4: Rest Coated Steaks
Let your coated steaks rest on a wire rack or plate for about 10 minutes. This resting period helps the coating adhere better and prevents it from falling off during frying, ensuring every bit of crispiness stays intact.
Step 5: Fry to Golden Perfection
Heat about half an inch of vegetable oil in a large skillet over medium-high heat to about 350°F. Fry two steaks at a time for 3 to 4 minutes per side until golden brown and irresistibly crispy. Avoid overcrowding the pan to maintain the oil temperature and achieve an even crust.
Step 6: Prepare the Creamy Gravy
After frying, remove all but 3 tablespoons of the pan drippings, keeping those browned bits in the skillet. Whisk in flour and cook for about a minute to form a roux. Gradually pour in the milk while whisking, cooking until the gravy thickens to a luscious, creamy consistency. Season with salt and pepper to taste.
Step 7: Serve and Enjoy
Place the crispy steaks on plates and generously ladle the warm gravy over the top. Bite into the perfect combination of crunch and creamy goodness that makes this Crispy Buttermilk Chicken Fried Steak Recipe a memorable meal every time.
How to Serve Crispy Buttermilk Chicken Fried Steak Recipe
Garnishes
Fresh herbs like chopped parsley or chives can add a lovely pop of color and fresh flavor to your plate. A sprinkle of cracked black pepper on top of the gravy also elevates the presentation and complements the spices in the crust.
Side Dishes
Classic Southern sides like buttery mashed potatoes are perfect for soaking up savory gravy. Add some steamed green beans or sweet cornbread for a well-rounded meal that delivers comfort and satisfaction with every forkful.
Creative Ways to Present
Try serving the chicken fried steak sliced open-faced on a fluffy biscuit topped with gravy for a fun take on a Southern sandwich. Pair with pickled jalapeños or a crisp slaw to introduce tang and crunch alongside the rich steak.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken fried steak and gravy in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps maintain crispy texture when you reheat.
Freezing
You can freeze cooked steaks wrapped tightly in foil or freezer-safe bags for up to 2 months. Freeze gravy in a separate container to keep flavors fresh and prevent texture changes.
Reheating
Reheat steaks in a skillet over medium heat to help restore some crispiness, then warm the gravy gently on the stove or in the microwave. Avoid microwaving steaks alone to prevent sogginess.
FAQs
Can I use regular milk instead of buttermilk?
Buttermilk adds tang and tenderizes the steak uniquely, but you can substitute regular milk with a tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
How do I make the steak extra crispy?
Double dredging the steaks by dipping them twice in the buttermilk and flour mixture creates thicker layers of coating that fry up extra crispy and golden.
What cut of meat is best for chicken fried steak?
Cube steaks are ideal because they are tenderized and thin enough for quick frying, but you can also use round steak pounded thin if cube steaks aren’t available.
Can I bake instead of fry the steaks?
Baking is less traditional and won’t deliver the same crispy crust as frying, but if you prefer, bake at a high temperature and broil briefly to crisp the coating.
How long does it take to make this recipe?
Total time is about 40 minutes, with 15 minutes to prep and 25 minutes to fry and make gravy, perfect for a hearty homemade dinner without too much wait.
Final Thoughts
This Crispy Buttermilk Chicken Fried Steak Recipe is a beloved comfort food that never disappoints. Once you taste that crunchy, flavorful crust paired with creamy gravy, you’ll understand why it’s a Southern classic that deserves a spot on your regular meal rotation. Gather your ingredients, dive into the frying, and prepare to share this joyful, satisfying dish with friends and family!
Print
Crispy Buttermilk Chicken Fried Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Crispy Buttermilk Chicken Fried Steak recipe features tender cube steaks dipped in a flavorful buttermilk and egg wash, then coated with a seasoned flour and cornstarch mixture for an extra-crispy crust. Fried to golden perfection and smothered in a rich, creamy pan gravy, this classic Southern dish is a comforting and hearty main course perfect for any occasion.
Ingredients
For the Steak
- 4 cube steaks (about 4–6 oz each)
- 1 cup buttermmilk
- 1 teaspoon hot sauce (optional)
- 2 large eggs
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
For the Gravy
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Prepare Buttermilk Mixture: In a shallow bowl, whisk together the buttermilk, eggs, and hot sauce (if using) until fully combined. This mixture tenderizes the steaks and adds flavor.
- Prepare Coating Mixture: In a separate dish, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper thoroughly. This will be used to dredge the steaks.
- Coat the Steaks: Dip each cube steak first into the buttermilk mixture, then dredge it in the flour mixture, pressing firmly to ensure it adheres well. For an extra crispy crust, repeat the dipping and dredging process. Set the coated steaks aside to rest for 10 minutes to help the coating stick during frying.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about ½ inch. Heat over medium-high until the oil reaches approximately 350°F for optimal frying temperature.
- Fry the Steaks: Fry the steaks two at a time, cooking for 3 to 4 minutes per side or until the crust is golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature. Once cooked, transfer steaks to a plate lined with paper towels to drain excess oil.
- Make the Gravy: Remove all but 3 tablespoons of the oil from the skillet, keeping the browned bits for flavor. Add 3 tablespoons of all-purpose flour to the oil and whisk constantly for 1 minute to cook off the raw flour taste. Slowly pour in 2 cups of whole milk, whisking continuously until the gravy thickens and becomes smooth. Season with salt and pepper to taste.
- Serve: Plate the crispy chicken fried steaks and generously ladle the warm gravy over them. Serve immediately with traditional sides like mashed potatoes, green beans, or biscuits for a classic Southern meal experience.
Notes
- For extra flavor and tenderness, marinate the cube steaks in the buttermilk mixture for 1 hour or overnight before coating.
- Use a thermometer to maintain oil temperature around 350°F to avoid greasy or undercooked crust.
- Serve with mashed potatoes, green beans, or biscuits for a complete and comforting Southern meal.
