Crispy Buttermilk Chicken Fried Steak (Print Version)
Tender cube steak in seasoned buttermilk crust, finished with rich country-style gravy. Comfort food classic.
# 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 -
Arrange cube steaks between layers of plastic wrap and gently pound to a thickness of 0.5 cm for even tenderization. Evenly season both sides with salt and freshly ground black pepper.
02 -
Whisk buttermilk and eggs in a shallow bowl. In a separate dish, combine all-purpose flour, paprika, cayenne pepper if desired, garlic powder, onion powder, and a pinch of salt and pepper.
03 -
Dredge each steak in the seasoned flour, ensuring full coverage. Dip into the buttermilk mixture, then return to the flour mixture, pressing firmly to create an even coating.
04 -
Pour vegetable oil into a large, heavy-bottomed skillet until depth reaches about 1.25 cm. Heat over medium-high until shimmering. Fry steaks in batches for 3 to 4 minutes per side, turning once, until crust is golden brown and crisp. Transfer to paper towel-lined plate to drain excess oil.
05 -
Carefully pour off most of the oil from the pan, leaving approximately 30 ml and the browned bits. Add flour and cook, stirring, for 1 minute to form a light roux. Gradually whisk in milk, scraping up any fond, and continue whisking until thickened, about 5 to 7 minutes. Season the gravy with salt and black pepper.
06 -
Arrange fried steaks on plates and generously ladle hot country gravy over each portion. Serve immediately.
# Notes:
01 -
For even crispness, ensure oil temperature remains consistent when frying steaks in batches.