Crispy Buttermilk Chicken Fried Steak

Why I Love This Recipe

I love this dish because it’s pure comfort food. The buttermilk marinade keeps the beef tender and flavorful, while the seasoned flour creates a beautifully crisp crust. And that homemade pan gravy? It’s rich, creamy, and soaks into every bite. It feels indulgent but familiar, and the process of dredging and frying makes me feel like I’m cooking something truly special. It’s a family favorite in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak

• 4 beef cube steaks (about 1 cm thick)

• 2 cups buttermilk

• 2 large eggs

• 1.5 cups all-purpose flour

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt, to taste

• Black pepper, to taste

• Vegetable oil, for shallow frying

For the Gravy

• 1/4 cup all-purpose flour

• 2.5 cups whole milk

• Salt, to taste

• Black pepper, to taste

Directions

1. Prep the Steaks: I place the cube steaks between sheets of plastic wrap and gently pound them to about 0.5 cm thick using a meat mallet. Then I season both sides generously with salt and freshly ground black pepper.

2. Set Up Dredging Stations: In one shallow bowl, I whisk together the buttermilk and eggs. In another dish, I mix the flour, paprika, cayenne (if using), garlic powder, onion powder, and a good pinch of salt and pepper.

3. Dredge the Steaks: I coat each steak in the seasoned flour, then dip it into the buttermilk mixture, and return it to the flour for a second coating—pressing firmly to get a thick, even crust.

4. Fry the Steaks: I heat about 1.25 cm of vegetable oil in a heavy skillet over medium-high heat until shimmering. Working in batches, I fry the steaks for 3 to 4 minutes per side, flipping once, until they’re golden and crisp. Then I transfer them to a paper towel-lined plate to drain.

5. Make the Gravy: I carefully pour off most of the oil from the skillet, leaving about 2 tablespoons and the browned bits. I add the flour and stir for 1 minute to make a light roux. Gradually, I whisk in the milk, scraping up the flavorful bits from the bottom of the pan, and cook until the gravy thickens—about 5 to 7 minutes. I season it to taste with salt and black pepper.

6. Serve: I plate the crispy steaks and pour generous spoonfuls of hot gravy over each one. I like to serve them immediately, with a sprinkle of black pepper and maybe a side of mashed potatoes or green beans.

Servings and Timing

• Yield: 4 servings

• Prep time: 30 minutes

• Cook time: 25 minutes

• Total time: 55 minutes

Variations

• Spicy Kick: I add more cayenne or a dash of hot sauce to the buttermilk for extra heat.

• Herbed Crust: Sometimes I mix in dried thyme or rosemary into the flour for added depth.

• Pork Version: This recipe works beautifully with thin pork cutlets too.

• Gravy Twist: A dash of garlic powder or a splash of cream adds a new layer to the classic gravy.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 3 days.

• Freezer: I freeze the fried steaks (without gravy) on a tray, then transfer to a freezer bag for up to 1 month.

• Reheating: I reheat in a 350°F oven for about 10–12 minutes to restore crispiness, and warm the gravy separately on the stovetop.

FAQs

What cut of meat is used for chicken fried steak?

Cube steak is traditional—it’s tenderized and ready for frying. I always choose steaks that are about 1 cm thick.

Can I make this ahead?

I prep the dredging stations and even marinate the steaks in buttermilk earlier in the day, but I fry and make the gravy fresh for the best texture.

What’s the difference between chicken fried steak and country fried steak?

They’re similar, but chicken fried steak usually comes with creamy white gravy, while country fried steak sometimes comes with brown gravy.

How do I keep the crust crispy?

I make sure the oil is hot enough before frying and avoid overcrowding the pan. Resting the steaks on a wire rack (not paper towels) keeps them crisp longer.

Can I make it gluten-free?

Yes—I use a gluten-free flour blend for both the dredge and gravy with great results.

Conclusion

Crispy Buttermilk Chicken Fried Steak is one of those meals that never fails to satisfy. It’s rich, savory, and soaked in comforting tradition. From the crunchy golden crust to the silky, peppery gravy, every bite feels like a warm Southern hug. Whether I’m cooking it up for Sunday supper or a special occasion, it’s a timeless recipe that always delivers.

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