Crispy Buttermilk Chicken Fried Steak with Country Gravy (Print version)

Tender cube steak with a craggy buttermilk crust and creamy country gravy made from the skillet drippings.

# Ingredients:

For the steaks

01 - 4 beef cube steaks, about 1 1/2 lb (680 g) total
02 - 1 teaspoon kosher salt, divided
03 - 1 teaspoon black pepper, divided
04 - 1 1/2 cups (180 g) all-purpose flour
05 - 1/4 cup (32 g) cornstarch
06 - 1 teaspoon baking powder
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper, optional
11 - 1 1/2 cups (360 ml) buttermilk
12 - 2 large eggs
13 - 1 tablespoon hot sauce, optional
14 - Neutral oil, such as canola or vegetable oil, for shallow frying

For the country gravy

15 - 1/4 cup (60 ml) reserved pan drippings
16 - 1/4 cup (30 g) all-purpose flour
17 - 2 1/2 cups (600 ml) whole milk, warmed if possible
18 - 1/2 teaspoon kosher salt, plus more to taste
19 - 1 teaspoon coarsely ground black pepper, plus more to taste
20 - Pinch of cayenne pepper, optional

# Instructions:

01 - Pat the cube steaks dry. Pound any thick spots to about 1/4 inch, then season both sides with some of the salt and pepper.
02 - In a shallow dish, whisk flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, remaining salt, and remaining pepper. In a second dish, whisk buttermilk, eggs, and hot sauce.
03 - Dredge each steak in the flour mixture, dip into the buttermilk mixture, then return to the flour. Press firmly so the coating clings in rough ridges. Rest on a rack for 10 minutes.
04 - Add 1/2 inch of oil to a heavy skillet and heat to 350°F over medium-high heat. Set a wire rack over a sheet pan for draining.
05 - Fry the steaks in batches for 3-4 minutes per side until deep golden brown and crisp. Transfer to the rack and keep warm in a 200°F oven while frying the rest.
06 - Carefully pour off the oil, leaving 1/4 cup drippings and browned bits in the skillet. Whisk in the flour and cook for 1 minute over medium heat.
07 - Slowly whisk in the milk until smooth. Simmer for 4-6 minutes until thick enough to coat a spoon. Season with salt, black pepper, and cayenne, then spoon over the hot steaks.

# Good to know:

01 - Best served immediately while the crust is crisp and the gravy is hot.
02 - Hold fried steaks on a wire rack in a 200°F oven for up to 20 minutes.
03 - Nutrition is an estimate per serving and varies with oil absorption.

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