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Crispy Buttermilk Chicken Fried Steak is the definition of Southern comfort. You get juicy beef wrapped in a golden crust with a blanket of creamy country gravy poured on top. This is the dish I crave when I want something cozy and nostalgic—every bite reminds me of Sunday dinners with my family around the table.
When I first tried making this recipe from my grandmother’s notes I was amazed by how easy it is to get the steak extra tender. Now my kids ask for it on chilly days and nothing beats the smell of fresh gravy on the stove.
Ingredients
- Beef cube steaks: Look for steaks about 1 centimeter thick for quick and even cooking. Cube steak is pre-tenderized but pounding helps even more
- Buttermilk: Classic in Southern cooking this makes the steak incredibly tender and gives the crust distinctive tang. Use real cultured buttermilk for best results
- Eggs: Binding the flour coating for a clinging crunch
- All-purpose flour: Forms the base for the crispy breading and thickens the gravy. Use unbleached for best flavor
- Paprika: Adds gentle warmth and color. Try to use a fresh jar for most vibrant flavor
- Cayenne pepper: Optional for a hint of heat. Add more or less to your taste
- Garlic powder and onion powder: Boost the savory depth in the breading. Choose fresh spices for best punch
- Salt and black pepper: Essential for seasoning each layer. Use kosher salt and freshly cracked pepper for the brightest flavor
- Vegetable oil: Use a high smoke point oil like peanut or canola for frying
- Whole milk: Makes the gravy creamy and rich. Whole milk works best here
When I shop for cube steak I always ask the butcher for the freshest batch. Fresh meat fries up juicier and holds the breading better.
Step-by-Step Instructions
- Pound and Season the Steaks:
- Lay the cube steaks between two sheets of plastic wrap and gently pound them to half a centimeter thick. This both tenderizes and ensures the steaks cook evenly. Season both sides well with salt and plenty of fresh black pepper
- Mix the Dredging Ingredients:
- Crack eggs and pour buttermilk into a shallow bowl and whisk until smoothly blended. In a second shallow dish combine the flour paprika cayenne pepper garlic powder onion powder salt and pepper. Toss well to evenly distribute all seasonings
- Bread the Steaks:
- Press each steak into the seasoned flour to coat every part then dip into the buttermilk and egg wash making sure the liquid covers the surface. Return the steak to the flour and press it into the mixture until you see a thick even layer—this double dip gives that iconic crunch
- Fry the Steaks:
- Fill a heavy-bottomed skillet with enough vegetable oil to reach about one and a quarter centimeters deep. Set the pan over medium-high heat until the oil shimmers and a pinch of flour sizzles immediately. Add the steaks in a single layer without crowding the pan and fry each for three to four minutes per side until deep golden and crisp. Flip only once for best results. Transfer the steaks to a plate lined with paper towels to drain
- Make the Pan Gravy:
- Carefully pour off most of the oil from the pan but keep about two tablespoons and all the browned bits. Sprinkle in the flour and stir constantly for a minute until lightly golden. Slowly whisk in the milk scraping any fond off the bottom of the pan and keep stirring as the gravy thickens about five to seven minutes. Taste and adjust with salt and black pepper
- Serve:
- Place the crispy steaks on warmed plates ladle plenty of hot country gravy over the top and serve right away
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My favorite part of this dish is always making the gravy. The way you scrape those golden bits off the pan just feels like old-fashioned cooking. My family loves to sneak spoonfuls before dinner is even ready especially my youngest who could eat gravy on everything.
Storage Tips
Crispy chicken fried steak is best enjoyed fresh but leftovers do store well. I let the steaks cool to room temperature and then wrap tightly in foil or an airtight container. Keep the gravy separate in a covered jar. Everything will last in the fridge for up to three days. For reheating place the steak on a baking rack over a sheet pan and warm in a 180 degree Celsius oven until hot and crisp again. Heat the gravy gently in a saucepan with a splash more milk if needed.
Ingredient Substitutions
If you cannot find cube steak you can use thin cut beef round or even pork cutlets pounded the same way. For a dairy-free twist use oat milk with a teaspoon of vinegar to mimic buttermilk tang and swap the whole milk in the gravy for your favorite non-dairy milk. For added crunch you can swap in a quarter cup cornmeal for part of the flour in the dredge.
Serving Suggestions
This dish goes beautifully with creamy mashed potatoes or buttery biscuits. A pile of garlicky green beans or a big side of coleslaw adds balance to the richness. Sometimes I serve leftovers as a breakfast sandwich on a toasted bun with a fried egg on top and it is always a hit.
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Cultural History
Chicken fried steak is a Texas and Southern staple brought to the US in the nineteenth century with influences from German and Austrian immigrants known for making schnitzel. Down south the dish took on its own personality using buttermilk and plenty of black pepper gravy. It has since become a comfort food icon across America.
Frequently Asked Questions
- → How do I keep the crust extra crispy?
Maintain a steady oil temperature and avoid overcrowding the skillet, which helps the coating stay crisp and golden without steaming.
- → Can I use a different cut of steak?
Cubed steak works best for tenderness, but thinly pounded top round or sirloin can be substituted in a pinch if properly tenderized.
- → Is it possible to make the dish ahead of time?
For best results, fry just before serving. If needed, reheat in a 350°F oven on a wire rack to revive the crust without making it soggy.
- → What sides pair well with this dish?
Classic accompaniments include mashed potatoes, sautéed greens, coleslaw, or buttery corn on the cob for a balanced meal.
- → How can I make the gravy thicker?
Simmer the gravy a few minutes longer after adding milk, whisking constantly until it thickens to your desired consistency.
- → Can I adjust the spice level?
Yes—add more or less cayenne in the flour mix according to taste for gentle warmth or extra kick.