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
Scale
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.
