Description
Crispy, juicy, tender Buttermilk Chicken Fried Steak with creamy country gravy – a hearty, comforting, Southern classic dinner favorite.
Ingredients
Scale
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