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Crispy Buttermilk Chicken Fried Steak with Country Gravy

Crispy Buttermilk Chicken Fried Steak with Country Gravy
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Crispy Buttermilk Chicken Fried Steak with Country Gravy is a classic Southern dish featuring tenderized cube steak soaked in buttermilk, coated with a seasoned flour batter, fried to golden crispiness, and smothered in creamy, peppery country gravy. This comforting meal offers a perfect balance of crunchy texture and rich, savory flavors that make it a beloved family favorite.

Ingredients

Scale

Steak and Coating

  • 4 tenderized cube steaks (about 6–8 oz each)
  • 2 cups buttermilk
  • 2 cups all-purpose flour (or gluten-free flour blend for GF option)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 large eggs, beaten
  • Vegetable or canola oil for frying (about 1 inch depth in skillet)

Country Gravy

  • 3 tablespoons flour (same as above flour choice)
  • 2 cups milk or cream
  • Salt and black pepper to taste
  • Sausage or bacon drippings (optional, about 2 tablespoons)

Instructions

  1. Prepare the Steak: Soak the cube steaks in buttermilk for at least 30 minutes to tenderize the meat and add a subtle tang that enhances the flavor.
  2. Mix the Breading: In a shallow dish, combine flour, salt, pepper, paprika, and garlic powder to create a seasoned coating for the steaks.
  3. Dip and Coat: Remove the steaks from the buttermilk, allowing any excess to drip off. Dip each steak into the beaten eggs, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the meat to ensure a thick, even crust.
  4. Fry the Steaks: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated steaks for 3-4 minutes per side until golden brown and crispy. Transfer the cooked steaks to a plate lined with paper towels to drain excess oil.
  5. Make the Country Gravy: Using the same skillet, reduce the heat to medium. Add a bit more flour to the drippings and whisk constantly to form a roux. Gradually stir in milk, salt, and pepper, continuing to whisk until the gravy thickens to a creamy consistency.
  6. Smother and Serve: Pour the warm country gravy generously over the fried steaks. Serve immediately to enjoy the perfect combination of crispy crust and silky gravy.

Notes

  • Use fresh buttermilk for best tenderizing and flavor results.
  • Do not overcrowd the frying pan; cook steaks in batches to maintain oil temperature and crispiness.
  • Press the flour onto the steak after egg dip to build a thick crust that stays crunchy under gravy.
  • Adjust gravy thickness by simmering longer or thinning with additional milk as desired.
  • Allow fried steaks to rest a few minutes before serving for juices to redistribute and crust to settle.

Nutrition

Keywords: Chicken fried steak, buttermilk, country gravy, Southern recipe, crispy fried steak, comfort food

Find it online: https://marybaking.com/crispy-buttermilk-chicken-fried-steak-with-country-gravy/