If you’re craving that perfect combination of crispy, golden crust with tender, juicy steak inside, then this crispy buttermilk chicken fried steak is about to become your new obsession. Imagine biting into a crunchy, flavorful coating that gives way to a mouthwatering, juicy piece of beef — all smothered in rich, creamy gravy. Trust me, this Southern classic is comfort food at its finest, and once you try it, you’ll wonder why you ever ordered takeout instead!
This dish is everything you want on a cozy night in: crispy, satisfying, and full of big, bold flavors that hug your taste buds. Whether you’re serving it for a family dinner or impressing friends at your next gathering, it’s a total crowd-pleaser that feels like a warm hug on a plate.
Ready to get that golden crunch? Let’s dive in!
Why You’ll Love Crispy Buttermilk Chicken Fried Steak
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a special Sunday supper, a weeknight treat, or just because you deserve it, this dish brings so much joy. Here’s why it’s a favorite:
Versatile: Great for a hearty main dish, served with mashed potatoes, veggies, or your favorite sides.
Budget-Friendly: Uses affordable cuts of beef and pantry staples to create an elevated meal.
Quick and Easy: Simple steps that yield restaurant-quality results at home.
Customizable: Spice up the breading with cayenne, paprika, or herbs to suit your taste.
Crowd-Pleasing: Crispy, juicy, and creamy gravy—what’s not to love? Perfect for all ages.
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Ingredients in Crispy Buttermilk Chicken Fried Steak
Here’s what makes this steak absolutely irresistible:
Cube Steak
Tenderized beef that soaks up the buttermilk and crisps up beautifully in the coating.
Buttermilk
The secret to tenderizing the steak and adding a tangy richness.
Flour
Used for dredging and creating that crunchy coating.
Seasonings
A blend of salt, pepper, garlic powder, and paprika for a flavorful crust.
Oil
For frying, giving the steak that perfect golden crisp.
Creamy Gravy Ingredients
Butter, flour, milk, and seasoning come together for a luscious gravy that completes the dish.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering but not smoking.
Combine Ingredients
In one bowl, soak the cube steaks in buttermilk for at least 30 minutes (or overnight for extra tenderness). In another shallow dish, mix the flour and seasonings.
Prepare Your Cooking Vessel
Have a plate lined with paper towels ready for draining the fried steaks.
Assemble the Dish
Dredge each soaked steak in the seasoned flour, pressing gently to adhere the coating well. Shake off any excess.
Cook to Perfection
Carefully fry the steaks in hot oil for about 3–4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan — cook in batches if needed. Transfer to paper towels to drain.
Finishing Touches
Use the drippings in the pan to make the creamy gravy: melt butter, whisk in flour, then gradually add milk and seasonings. Cook until thickened and smooth.
Serve and Enjoy
Plate the crispy steaks and generously ladle the creamy gravy on top. Pair with mashed potatoes and your favorite veggies for the ultimate comfort meal.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to fry and make gravy]
Total Time: [Total time needed]
How to Serve Crispy Buttermilk Chicken Fried Steak
This dish shines when paired with classic Southern sides:
- Creamy Mashed Potatoes: The ultimate gravy sponge.
- Green Beans or Collard Greens: Add a touch of freshness and balance.
- Buttery Corn on the Cob: Sweet and simple sidekick.
- Biscuits or Cornbread: Great for soaking up every last bit of gravy.
For an indulgent twist, add a fried egg on top or a side of spicy pickles.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Tenderize Ahead: Marinate steaks in buttermilk overnight for extra juicy results.
- Oil Temperature: Keep oil around 350°F (175°C) to avoid greasy or burnt crust.
- Don’t Overcrowd: Fry steaks in batches to keep the oil temperature steady and coating crisp.
- Make Gravy Smooth: Whisk continuously when making gravy to avoid lumps.
- Storage: Store leftovers in the fridge up to 2 days. Reheat in a skillet for best texture.
FAQ Section
Q1: Can I use a different cut of beef?
A1: Cube steak is best for tenderness and texture, but thin-cut round steak works too.
Q2: Can I bake instead of fry?
A2: You can bake coated steaks at 425°F (220°C) for about 20 minutes, flipping halfway, but frying gives the best crunch.
Q3: How do I store leftovers?
A3: Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet.
Q4: Can I make the gravy dairy-free?
A4: Substitute milk with unsweetened almond or oat milk, and use dairy-free butter alternatives.
Q5: What’s the best oil for frying?
A5: Use neutral oils with high smoke points like vegetable, canola, or peanut oil.
Q6: How can I make the crust extra crispy?
A6: Double-dip by repeating the buttermilk soak and flour dredge for an extra-thick crust.
Q7: Is this recipe kid-friendly?
A7: Yes! The crispy texture and creamy gravy are usually a hit with kids.
Q8: Can I prep this ahead?
A8: Yes, soak the steaks in buttermilk the night before. Fry and make gravy just before serving.
Q9: What side dishes go best with this steak?
A9: Mashed potatoes, green beans, corn, biscuits, and coleslaw are all fantastic.
Q10: Can I freeze leftovers?
A10: It’s best fresh, but you can freeze cooked steak without gravy for up to 2 months. Reheat in oven.
Conclusion
There you have it — crispy, golden, juicy chicken fried steak smothered in creamy gravy that’s sure to satisfy every craving. It’s comfort food that feels like a special occasion, yet simple enough to make any night feel like Sunday dinner. Give it a try, and I promise you’ll be hooked from the very first bite!
Print
Crispy Buttermilk Chicken Fried Steak
- Total Time: 1 hour 35 minutes (including marinating)
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Tender beef steak coated in a seasoned buttermilk batter and fried to a golden, crispy perfection, served with creamy country gravy.
Ingredients
- 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
- For the gravy:
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
Instructions
- Place the cube steaks in a shallow dish and pour buttermilk over them. Cover and refrigerate for at least 1 hour or overnight.
- In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- Remove steaks from buttermilk, letting excess drip off, then dredge each steak in the seasoned flour mixture, pressing to coat well.
- For extra crispy coating, dip steaks back into buttermilk, then dredge again in flour mixture.
- Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot (around 350°F/175°C).
- Fry steaks in batches for about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- For the gravy, carefully remove excess oil from skillet, leaving about 2 tbsp with browned bits.
- Whisk in flour and cook for 1-2 minutes until lightly browned.
- Slowly whisk in milk, stirring constantly until thickened and smooth. Season with salt and pepper.
- Serve the fried steaks topped with creamy gravy.
Notes
- Use a meat mallet to tenderize steaks if needed.
- Make sure oil is hot enough to avoid greasy coating.
- Serve with mashed potatoes or biscuits for a classic meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg