Crispy Buttermilk Chicken Fried Steak

Why You’ll Love This Recipe

I love how this dish delivers both crunch and comfort. The buttermilk marinade tenderizes the steak while helping the seasoned flour coating cling tightly for that signature crispy crust. Add a from-scratch creamy gravy on top, and it becomes the ultimate cozy, satisfying meal. Whether I’m serving it with mashed potatoes or over biscuits, it always feels like a special treat.

Ingredients

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

Steak:
4 beef cube steaks, approximately 1 cm thick
2 cups (480 ml) buttermilk
2 large eggs
1.5 cups (190 g) all-purpose flour
1 teaspoon (2 g) paprika
0.5 teaspoon (1 g) cayenne pepper (optional)
1 teaspoon (3 g) garlic powder
1 teaspoon (3 g) onion powder
Salt, to taste
Black pepper, to taste
Vegetable oil, for shallow frying

Gravy:
0.25 cup (30 g) all-purpose flour
2.5 cups (600 ml) whole milk
Salt, to taste
Black pepper, to taste

Directions

1. I start by placing the cube steaks between sheets of plastic wrap and gently pounding them to about 0.5 cm thick so they cook evenly and stay tender. I season both sides well with salt and black pepper.

2. In one shallow bowl, I whisk together the buttermilk and eggs. In another, I mix the flour with paprika, cayenne (if using), garlic powder, onion powder, salt, and pepper.

3. I dredge each steak in the flour mixture, then dip it into the buttermilk mixture, and dredge it once more in the flour, pressing firmly so the coating sticks well.

4. I pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of about 1.25 cm and heat it over medium-high until it shimmers. I fry the steaks in batches, 3 to 4 minutes per side, turning once until both sides are golden and crispy. Then I let them rest on paper towels to drain.

5. After frying, I carefully pour off most of the oil, leaving about 30 ml and the browned bits in the skillet. I stir in the flour to make a roux and cook it for about a minute, then gradually whisk in the milk, scraping up all the flavor from the bottom. I keep whisking until the gravy is smooth and thickened, about 5 to 7 minutes. I season it to taste with salt and pepper.

6. I plate the crispy steaks and ladle that hot, creamy gravy generously over each one before serving.

Servings and timing

This recipe yields 4 hearty servings. Prep time is 30 minutes, cook time is 25 minutes, and total time is about 55 minutes.

Variations

• Sometimes I swap cube steak for thin-sliced sirloin or round steak and tenderize it myself.

• If I want more heat, I double the cayenne in the flour mix or add a few dashes of hot sauce to the buttermilk.

• I’ve made this with sausage gravy for a bolder twist.

• A dash of Worcestershire sauce in the gravy adds savory depth.

• I occasionally serve it with a side of collard greens or creamy mac and cheese for the full Southern experience.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) to help the coating stay crispy, placing the steaks on a wire rack over a baking sheet. I reheat the gravy gently on the stovetop, adding a splash of milk to bring it back to life.

FAQs

Can I make this recipe without buttermilk?

Yes, I sometimes make a quick substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5–10 minutes.

What’s the best cut of beef for chicken fried steak?

Cube steak is my go-to because it’s already tenderized, but I’ve also used sirloin pounded thin with great results.

How do I keep the breading from falling off?

I press the flour mixture firmly into the meat during the final dredge and let the coated steaks rest for a few minutes before frying. That helps the crust stay put.

Can I make the gravy ahead of time?

Yes, I sometimes make the gravy in advance and reheat it slowly, whisking in a splash of milk to smooth it out again before serving.

What’s the difference between country gravy and brown gravy?

Country gravy, like the one in this recipe, is creamy and made with milk. Brown gravy is typically made from pan drippings and beef broth and has a deeper, darker flavor.

Conclusion

This Crispy Buttermilk Chicken Fried Steak is everything I want from comfort food—crunchy on the outside, tender on the inside, and drenched in creamy gravy. It takes a bit more effort than a quick weeknight meal, but the payoff is totally worth it. Whether I’m cooking for family or treating myself to a homemade classic, this dish never disappoints.

Print