Crispy Buttermilk Chicken Fried Steak (Print Version)
# Ingredients:
→ Steak
01 -
4 beef cube steaks, approximately 1 cm thick
02 -
2 cups (480 ml) buttermilk
03 -
2 large eggs
04 -
1.5 cups (190 g) all-purpose flour
05 -
1 teaspoon (2 g) paprika
06 -
0.5 teaspoon (1 g) cayenne pepper, optional
07 -
1 teaspoon (3 g) garlic powder
08 -
1 teaspoon (3 g) onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Vegetable oil, for shallow frying
→ Gravy
12 -
0.25 cup (30 g) all-purpose flour
13 -
2.5 cups (600 ml) whole milk
14 -
Salt, to taste
15 -
Black pepper, to taste
# Instructions:
01 -
Place cube steaks between layers of plastic wrap and gently pound to 0.5 cm thickness using a meat mallet. Season evenly with salt and freshly ground black pepper.
02 -
Whisk buttermilk and eggs together in a shallow bowl. In a separate dish, combine all-purpose flour, paprika, cayenne pepper if using, garlic powder, onion powder, salt, and black pepper.
03 -
Dredge each steak thoroughly in the seasoned flour. Dip into the buttermilk mixture, then coat again in the flour mixture, pressing to adhere a thick layer.
04 -
Pour vegetable oil into a heavy-bottomed skillet to a depth of 1.25 cm and heat over medium-high until shimmering. Fry steaks in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towel-lined plate.
05 -
After frying, pour off most oil from the skillet, leaving about 30 ml and browned bits. Stir in flour and cook for 1 minute. Gradually whisk in milk, scraping the pan, and cook until thickened, about 5–7 minutes. Season with salt and black pepper.
06 -
Arrange fried steaks on plates and pour hot country gravy generously over each portion. Serve immediately.
# Notes:
01 -
Maintain even oil temperature during frying to ensure uniformly crisp crust.