Description
Crispy buttermilk chicken fried steak with country gravy is a soul-satisfying Southern dish that combines tender cube steak with a crunchy, golden crust and rich, peppery white gravy. This hearty meal is perfect for dinner when you crave something indulgent, homemade, and stick-to-your-ribs good. The secret to the perfect crust and juicy interior lies in the buttermilk soak and a well-seasoned flour dredge. Paired with mashed potatoes or buttery biscuits, this comfort classic never disappoints.
Ingredients
4 cube steaks (about 1/2 inch thick)
2 cups buttermilk
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
for the country gravy
1/4 cup pan drippings or butter
1/4 cup all-purpose flour
2 to 2 1/2 cups whole milk
Salt and black pepper to taste
Instructions
• In a bowl, whisk together buttermilk and eggs until smooth.
• Place cube steaks into the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight.
• In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
• Remove steaks from the buttermilk mixture, letting excess drip off.
• Dredge each steak in the seasoned flour, pressing firmly to coat thoroughly.
• Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
• Fry steaks in batches for 3–4 minutes per side, or until golden brown and crispy.
• Transfer to a wire rack or paper towel-lined plate to drain.
• For the gravy, reserve 1/4 cup of pan drippings in the skillet.
• Whisk in flour and cook over medium heat until bubbly and golden.
• Slowly whisk in milk, stirring constantly until smooth and thickened, about 4–5 minutes.
• Season gravy with salt and black pepper to taste.
• Serve steaks hot with a generous ladle of country gravy.
Notes
• serve hot and fresh – For the crispiest texture and best flavor, serve the chicken fried steak immediately after frying, topped generously with warm country gravy. Pair with mashed potatoes, green beans, coleslaw, or buttery biscuits for a full Southern-style meal.
• garnish ideas – Add a sprinkle of chopped parsley, cracked black pepper, or a dash of smoked paprika for extra color and flavor before serving.
• keep warm before serving – If preparing multiple batches, place fried steaks on a baking sheet in a 200°F oven to keep warm and crisp until ready to serve.
• refrigerate leftovers – Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• freeze for later – Wrap individual fried steaks in plastic wrap, then foil, and freeze for up to 2 months. Store the gravy separately in a freezer-safe container.
• reheat for best texture – Reheat steaks in the oven at 375°F for 15–20 minutes or in an air fryer to restore crispiness. Avoid microwaving, as it makes the crust soggy.
• reheat gravy gently – Rewarm gravy on the stovetop over low heat, adding a splash of milk to loosen if it’s too thick.
• separate gravy and steak – Always store gravy and fried steak separately to prevent the crust from becoming soggy.
• use leftovers creatively – Slice leftover steak and use it in sandwiches, wraps, or over a bed of rice or mashed potatoes.
• avoid stacking – When storing or freezing, place parchment paper between layers of steak to keep the breading intact.