If you’ve been searching for the ultimate comfort food that combines crispy, golden perfection with rich, creamy goodness, then you’re in for a treat with this Crispy Buttermilk Chicken Fried Steak Recipe. This dish is a Southern classic done right, featuring tender cube steaks soaked in tangy buttermilk, coated in a perfectly seasoned flour crust, and fried to irresistible crunchiness. It’s exactly the kind of meal that warms your heart, brings smiles around the table, and makes any day feel special.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this Crispy Buttermilk Chicken Fried Steak Recipe shine. Each component plays a crucial role—from tenderizing the steak to creating that signature crunchy coating, and finally crafting a luscious gravy to drizzle on top.
- Beef cube steaks (4, about 6 oz each): Perfectly tender with just enough surface texture for crispy breading.
- Buttermilk (2 cups): Adds tang and helps tenderize the meat, ensuring juicy bites.
- All-purpose flour (2 cups): The base for a crispy, golden crust.
- Salt (1 tsp): Enhances all the natural flavors.
- Black pepper (1 tsp): Adds a gentle heat to season the coating.
- Paprika (1/2 tsp): Brings a subtle smoky sweetness and color.
- Garlic powder (1/2 tsp): Provides a wonderful savory depth.
- Cayenne pepper (1/4 tsp, optional): For just a hint of spice to awaken your taste buds.
- Vegetable oil (for frying): Essential for achieving that perfect, crispy fry without overpowering flavor.
- Flour for gravy (1/4 cup): To thicken the rich, creamy gravy.
- Milk (2 cups): The base of the silky gravy that complements the crunchy steak.
- Salt and pepper (to taste): To finish off the gravy with balanced seasoning.
How to Make Crispy Buttermilk Chicken Fried Steak Recipe
Step 1: Marinate the Steaks in Buttermilk
Start by placing your beef cube steaks in a shallow dish and covering them with the buttermilk. This soak isn’t just about flavor; it tenderizes the meat so every bite melts effortlessly in your mouth. Cover and refrigerate for at least one hour, but if you have time, letting it sit overnight takes the tenderness to the next level.
Step 2: Prepare the Seasoned Flour Mixture
While your steaks soak, mix together the flour, salt, black pepper, paprika, garlic powder, and the optional cayenne pepper in a large bowl. This well-seasoned flour is the magic dust that forms the crispy coating, so make sure it’s mixed well.
Step 3: Dredge Steaks in Flour
Remove each steak from the buttermilk, letting the excess drip off to avoid a soggy coating. Dredge each piece thoroughly in the seasoned flour, pressing gently so the flour adheres fully. This first dredge starts building that crunchy crust everyone loves.
Step 4: Double Dip for Maximum Crispiness
Now, for the secret to irresistible crunch, dip the coated steaks back into the buttermilk briefly, then dredge again in the flour mixture. This double coating ensures every bite is packed with crispy, flavorful goodness.
Step 5: Fry the Steaks to Golden Perfection
Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it reaches around 350°F (175°C). Carefully add the steaks—do them in batches so the oil stays hot—and fry each side for 3 to 4 minutes until that beautiful golden-brown crust forms. Drain on paper towels to keep them crispy.
Step 6: Make the Creamy Gravy
Remove excess oil from your skillet, leaving about 2 tablespoons along with the flavorful browned bits. Whisk in the flour and cook for 1 to 2 minutes to toast it slightly. Gradually whisk in the milk, stirring constantly until the mixture thickens into a smooth, creamy gravy. Season with salt and pepper to taste. This gravy is the perfect partner to your crispy steak.
Step 7: Serve and Enjoy
Place your crispy steaks on plates and generously spoon over that rich, creamy gravy. Now you’re ready to dig into one of the tastiest Southern delights you can make at home!
How to Serve Crispy Buttermilk Chicken Fried Steak Recipe
Garnishes
Simple garnishes go a long way in making your dish look as wonderful as it tastes. Fresh chopped parsley or chives add a pop of color and a mild freshness that cuts through the richness. A sprinkle of cracked black pepper on top of the gravy adds a touch of elegance and a little spicy kick.
Side Dishes
This Crispy Buttermilk Chicken Fried Steak Recipe shines when paired with classic Southern sides. Creamy mashed potatoes or buttery biscuits soak up the savory gravy perfectly. For some balance, serve with green beans or a crisp coleslaw for a refreshing contrast. Cornbread with a hint of honey also complements the hearty flavors beautifully.
Creative Ways to Present
Elevate your presentation by serving your fried steak on a rustic wooden board with a small gravy boat on the side for dipping. Or, for a fun twist, slice the steak into strips and serve on a platter with mini biscuits and a side of gravy for dipping. This makes a fantastic crowd-pleasing appetizer or casual family meal.
Make Ahead and Storage
Storing Leftovers
Leftover chicken fried steak can be saved for later without losing too much of its charm. Wrap the cooled steaks tightly in plastic wrap or place them in an airtight container and refrigerate for up to 3 days. The coating may soften a bit, but the flavors stay delicious.
Freezing
If you want to keep these tasty steaks longer, freezing is a great option. After cooking and cooling completely, wrap each steak individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 2 months, ready for a quick comfort meal anytime.
Reheating
To bring back some of that original crispiness when reheating, avoid the microwave if possible. Instead, reheat in a preheated oven at 375°F (190°C) on a wire rack set over a baking sheet for about 15-20 minutes. This will warm the steak through while keeping the crust delightfully crisp. For the gravy, gently reheat on the stove while stirring.
FAQs
Can I use a different cut of meat instead of cube steaks?
Cube steaks are ideal because their texture allows the batter to cling well and stay tender. However, you can experiment with thin round steak or sirloin, just be mindful to pound it thinner to achieve similar tenderness.
Is buttermilk essential for this recipe?
Yes, buttermilk not only tenderizes the meat but also adds a subtle tang that brightens the flavor. If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes.
How do I prevent the coating from falling off during frying?
Make sure to press the flour mixture firmly onto the meat and double dredge by dipping back into buttermilk and flour again. Also, avoid overcrowding the pan and maintain the oil temperature around 350°F to ensure a crisp crust forms quickly.
Can I make the gravy dairy-free?
Absolutely! Substitute the milk with your favorite plant-based milk, such as almond or oat milk, and use a dairy-free butter or oil in place of traditional butter when making the roux. The taste will be slightly different but still delicious.
What should I do if my gravy is too thick or too thin?
If your gravy turns out too thick, simply whisk in a little more milk until it reaches your desired consistency. If it’s too thin, keep simmering gently and stirring until it thickens up. Adding a bit more flour dissolved in milk can help as well if needed.
Final Thoughts
This Crispy Buttermilk Chicken Fried Steak Recipe is one of those dishes that feels like a warm hug after a long day. It’s rich, crispy, comforting, and just downright delicious from start to finish. I can’t wait for you to try making it yourself—and believe me, once you do, it’s going to become a favorite you’ll come back to again and again.
Print
Crispy Buttermilk Chicken Fried Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
Crispy Buttermilk Chicken Fried Steak is a classic Southern comfort dish featuring tender cube steaks soaked in buttermilk, coated with a seasoned flour mixture, and fried to golden perfection. Served with a rich, creamy homemade gravy, this hearty meal is perfect for a satisfying dinner that combines crispy texture with juicy flavor.
Ingredients
Steak and Coating
- 4 beef cube steaks (about 6 oz each)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Vegetable oil, for frying
Gravy
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
Instructions
- Marinate Steaks: Place the cube steaks in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 1 hour or overnight to tenderize and add flavor.
- Prepare Flour Mixture: In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, and optional cayenne pepper for a seasoned coating.
- Dredge Steaks: Remove steaks from buttermilk, letting excess drip off, then dredge each steak in the seasoned flour mixture, pressing gently to coat evenly.
- Double Coating: For an extra crispy crust, dip the coated steaks back into the buttermilk, then dredge once more in the flour mixture.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high until it reaches approximately 350°F (175°C).
- Fry Steaks: Fry the steaks in batches, cooking each side for about 3-4 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Prepare Gravy Base: Carefully remove most of the oil from the skillet, leaving about 2 tablespoons along with the browned bits for flavor.
- Make Roux: Whisk in 1/4 cup of flour into the remaining oil and cook for 1-2 minutes until the mixture is lightly browned and fragrant.
- Add Milk and Season: Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps. Continue cooking until the gravy thickens and is smooth. Season with salt and pepper to taste.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over the top. Enjoy while hot.
Notes
- For best results, marinate the steaks overnight to maximize tenderness and flavor absorption.
- Use a meat thermometer to ensure the oil reaches the correct temperature to achieve a crispy crust without absorbing excess oil.
- Allow steaks to rest on paper towels after frying to keep them crisp.
- If the gravy is too thick, thin it with a little more milk until desired consistency is reached.
- Optional: Adjust cayenne pepper to control the level of heat in the coating.
