Juicy, tender cube steaks coated in a zesty seasoned flour batter, fried to golden perfection, and finished with rich, creamy peppered country gravy—this Crispy Buttermilk Chicken Fried Steak is the ultimate Southern comfort food. Perfect for cozy dinners, this homestyle favorite brings crispy, flavorful steaks and luscious gravy together in every bite.
Why You’ll Love This Recipe
- Crunchy, golden coating with tender, juicy steak inside
- Homemade peppered gravy adds rich, savory flavor
- Budget-friendly ingredients you likely already have
- Double-dipping in buttermilk and flour ensures extra crispiness
- Ideal for family dinners, Sunday suppers, or special occasions
Ingredients
Steak
- 4 beef cube steaks (~1 cm thick)
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1½ cups (190 g) all-purpose flour
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- Vegetable oil, for frying
Country Gravy
- ¼ cup (30 g) all-purpose flour
- 2½ cups (600 ml) whole milk
- Salt and black pepper, to taste
Instructions
Prepare the Steaks
- Place cube steaks between plastic wrap and gently pound to 0.5 cm thickness.
- Season both sides generously with salt and freshly ground black pepper.
Make the Breading
- In a shallow bowl, whisk together buttermilk and eggs.
- In a separate dish, combine flour, paprika, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper.
Bread the Steaks
- Dredge each steak in the seasoned flour, pressing to coat evenly.
- Dip into the buttermilk mixture, letting excess drip off.
- Return to the flour mixture, pressing to create a thick, even crust.
Fry the Steaks
- Pour 1.25 cm of oil into a heavy skillet and heat over medium-high until shimmering.
- Fry steaks in batches for 3–4 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Make the Gravy
- Remove most oil from the skillet, leaving ~30 ml with browned bits.
- Add flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, scraping up pan bits, and simmer until thickened (5–7 minutes).
- Season with salt and black pepper to taste.
Serve
- Plate the fried steaks and generously ladle hot country gravy over the top. Serve immediately.
Tips & Tricks
- Extra Crispy: Let breaded steaks rest 5 minutes before frying.
- Even Cooking: Keep oil temperature steady at medium-high for consistent crust.
- Reheating: Leftovers reheat best on a wire rack in a hot oven to maintain crispiness.
- Gravy Notes: Keep slightly loose; it thickens as it cools.
Serving Suggestions
Serve with mashed potatoes, hot biscuits, creamy coleslaw, or steamed green beans for a true Southern feast. For a twist, add a dash of hot sauce to the gravy or top with pickles.
Cultural Background
Chicken fried steak has roots in German and Austrian schnitzel recipes brought to Texas over a century ago. Southern cooks adapted it using beef and paired it with creamy country gravy. Today, it’s a beloved staple at diners, Sunday tables, and family gatherings across the South.
Storage & Make-Ahead
- Refrigerate: Store leftover steak in an airtight container for up to 2 days.
- Reheat: Warm in the oven for crispiness; gently reheat gravy on the stove with a splash of milk.
Tools You’ll Need
- Heavy-bottomed skillet
- Meat mallet or rolling pin
- Mixing bowls
- Whisk
- Tongs
Nutrition Info (Approximate, per serving)
Consider checking individual ingredient labels for precise dietary tracking.