Crispy, juicy, tender Buttermilk Chicken Fried Steak with creamy country gravy – a hearty, comforting, Southern classic dinner favorite.
Ingredients You’ll Need
This list is short but mighty, with humble pantry staples coming together to create magic. Each ingredient has a key role to play, from building that crave-worthy crunch to delivering classic Southern heartiness in every bite.
- Cube steaks: These pre-tenderized beef steaks are perfect for soaking up all the flavors and staying juicy beneath the crust.
- Buttermilk: Provides moisture and tang while tenderizing the steak, ensuring a soft bite every time.
- Large eggs: Help bind the coating and create that signature puffy, crispy crust.
- All-purpose flour: Forms the essential outer crunch and browns up beautifully in the pan.
- Paprika: Adds color and a gentle smoky kick, giving the crust a flavor boost.
- Garlic powder: Infuses every layer with savory depth, taking the steak above and beyond basic breading.
- Salt and pepper: Season generously to make sure every bite sings with flavor.
- Vegetable oil: The go-to for shallow frying, giving your steak that irresistible golden edge.
- Pan drippings or butter (for gravy): Brings a rich, meaty backbone to the gravy—pan drippings are perfection if you have them.
- Flour (for gravy): Thickens your country gravy to creamy, pourable bliss.
- Whole milk: Makes the gravy velvety and rich—don’t skimp here!
- Salt and pepper (for gravy): Essential for seasoning and balancing all the creaminess.
How to Make Crispy Buttermilk Chicken Fried Steak with Country Gravy
Step 1: Prep the Dredging Stations
Start by whisking together the buttermilk and eggs in a shallow bowl—you want it well-combined, creamy, and ready to cling to the steaks. In another dish, mix the flour, paprika, garlic powder, salt, and pepper. This setup gives your steak that signature thick, craggy coating when you double-dip. Lay out everything assembly-line style to make dredging efficient and tidy.
Step 2: Dredge and Double Coat the Steaks
Take each cube steak and dip it into the seasoned flour first (pressing so it really sticks), then into the buttermilk and egg mixture, and finally back into the flour. This double-dip is the secret to a crust that’s both incredibly crunchy and will stand up to all the gravy you can ladle over it. Rest the breaded steaks on a wire rack while you prep the skillet.
Step 3: Fry to Crispy Perfection
Heat up about a quarter inch of vegetable oil in a heavy skillet (cast iron is your friend here) over medium-high heat. Once the oil shimmers, carefully add the coated steaks. Fry them for 3 to 4 minutes per side, resisting the urge to fuss with them. You’re looking for a golden-brown exterior that crackles when cut. Drain the steaks on a clean rack or paper towels to keep them crisp.
Step 4: Make the Country Gravy
Discard all but 3 tablespoons of the pan drippings, or use butter if you prefer. Whisk in the flour and cook this roux for about a minute until it smells nutty. Gradually add the milk, whisking constantly until the gravy is smooth and thick enough to coat the back of a spoon. Season with salt and plenty of cracked black pepper—a signature element in true country gravy.
Step 5: Plate and Smother
Arrange the hot, crispy steaks on plates, then generously spoon that dreamy gravy over the top. This final step transforms your Crispy Buttermilk Chicken Fried Steak with Country Gravy from classic comfort to show-stopping soul food. Serve immediately while everything is piping hot and the crust stays shatteringly crisp.
How to Serve Crispy Buttermilk Chicken Fried Steak with Country Gravy
Garnishes
For the prettiest plate, sprinkle each steak with freshly chopped parsley or chives for a burst of color. A dusting of coarse black pepper over the gravy makes it look ultra-inviting. Some folks even love adding a few dashes of hot sauce or a pinch of smoked paprika on top for a little extra zip.
Side Dishes
No plate of Crispy Buttermilk Chicken Fried Steak with Country Gravy is complete without classic sides. Creamy mashed potatoes are the perfect canvas for those generous pools of gravy, while Southern-style green beans or buttered corn bring color and freshness. Warm buttermilk biscuits or a slice of skillet cornbread take it straight to comfort food paradise.
Creative Ways to Present
If you’re feeling playful, try serving miniature portions as sliders for a fun appetizer, or layer the steak and gravy on an open-faced biscuit for a decadent brunch twist. You can even pile everything onto a sheet pan with roasted veggies for a family-style presentation—every bite brings the wow factor of Crispy Buttermilk Chicken Fried Steak with Country Gravy to your table.
Make Ahead and Storage
Storing Leftovers
Cool any leftover chicken fried steak completely before refrigerating. Store the steak and the gravy in separate airtight containers, since keeping them apart preserves that crisp factor. Properly refrigerated, they’ll stay fresh for up to 3 days.
Freezing
To freeze, place the cooked (and cooled) steaks in a single layer on a baking sheet to freeze solid before transferring to a freezer bag or container. This way, they don’t stick together. Gravy can also be frozen, though it may need a good whisk upon reheating to bring back its smooth consistency.
Reheating
For best results, reheat the steak in a 350°F oven or air fryer until hot and crispy—usually about 10 minutes. Heat the gravy gently in a saucepan over low heat, whisking to restore its velvety texture. Reuniting them just before serving helps bring back that just-made flavor and texture of your Crispy Buttermilk Chicken Fried Steak with Country Gravy.
FAQs
Can I make Crispy Buttermilk Chicken Fried Steak with Country Gravy gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and use gluten-free breadcrumbs to boost the crunch if you like. The buttermilk and egg method works perfectly with these substitutions.
What’s the best oil for frying this dish?
Choose a neutral oil with a high smoke point, such as vegetable oil, canola oil, or even peanut oil. This helps your Crispy Buttermilk Chicken Fried Steak with Country Gravy brown evenly and stay crisp without absorbing off-flavors.
Can I bake the steaks instead of frying?
While baking is possible, you’ll miss out on the classic crunch this Southern dish is known for. For oven-baked steaks, place breaded meat on a wire rack over a sheet pan, spray lightly with oil, and bake at 425°F until golden, flipping once midway.
How do I prevent the coating from falling off?
The double-dip method is crucial. Press the flour onto the meat, let the coating adhere for a few minutes before frying, and avoid overcrowding the skillet. These tips keep your Crispy Buttermilk Chicken Fried Steak with Country Gravy crispy and intact.
Can I use a cut of beef other than cube steak?
Yes, you can pound out a top round steak or sirloin to about a half-inch thickness and tenderize it with a meat mallet. Cube steak is convenient, but any tenderized cut will deliver on flavor.
Final Thoughts
Whether it’s your first time making Crispy Buttermilk Chicken Fried Steak with Country Gravy or it’s already a family favorite, this dish never fails to bring pure comfort to the table. Go ahead, put on an apron and treat your crew (or yourself) to the crispy, gravy-smothered magic—because everyone deserves a taste of true Southern goodness at home.
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Crispy Buttermilk Chicken Fried Steak with Country Gravy Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
Crispy, juicy, tender Buttermilk Chicken Fried Steak with creamy country gravy – a hearty, comforting, Southern classic dinner favorite.
Ingredients
Main Ingredients
- 4 cube steaks (about ½ inch thick)
- 2 cups buttermilk
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons flour
- 2 cups whole milk
- Salt and pepper, to taste
Instructions
- Prepare the Dredge & Coating: In a shallow bowl, whisk together the buttermilk and eggs until fully combined. In another bowl, mix the flour, paprika, garlic powder, salt, and pepper. This two-step coating process will give you an extra crispy crust.
- Bread the Steaks: Working with one steak at a time, dredge the cube steak in the seasoned flour, coating each side well. Dip the steak into the buttermilk-egg mixture, allowing any excess to drip off, then return it to the flour mixture. Press gently to adhere a thick layer of coating. Set aside on a plate and repeat with remaining steaks.
- Fry the Steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (about 350°F/175°C), add the breaded steaks, being careful not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden and crispy. Transfer the cooked steaks to a wire rack or paper towel-lined plate to drain excess oil.
- Prepare the Gravy: Carefully discard all but 3 tablespoons of the pan drippings, or use butter if needed. Reduce heat to medium. Sprinkle in the flour and whisk constantly for about 1 minute to form a roux. Gradually pour in the milk while whisking, scraping up any browned bits. Continue to cook and whisk until the gravy thickens, about 2–4 minutes. Season with salt and plenty of black pepper, to taste.
- Serve: Plate the crispy steaks and generously spoon the warm country gravy over the top. Serve immediately for the best texture and flavor.
Notes
- Pound the steaks lightly if you want even more tenderness.
- If the gravy becomes too thick, add a splash more milk to loosen it.
- For extra spice, add a pinch of cayenne to the flour mixture.
- Let the coated steaks rest for 5 minutes before frying for a crisper crust.
- Serve with mashed potatoes or biscuits for a true Southern meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 520
- Sugar: 7g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 150mg