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
Scale
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.
