Why You’ll Love This Recipe

I love how this recipe combines two of my favorite things: crispy, golden fried steak and creamy, flavorful gravy. The buttermilk gives the chicken fried steak its tangy richness, while the seasoned flour coating results in a perfectly crispy exterior that seals in the juicy tenderness of the cube steak. Top it all off with a rich country gravy that adds just the right amount of creamy comfort, and you’ve got a meal that’s impossible to resist. It’s a classic Southern dish that’s sure to please everyone at the table.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Begin by marinating the cube steaks in the buttermilk. Place the steaks in a shallow dish, pour the buttermilk over them, and let them soak for at least 1 hour, or overnight if you have time. The longer they soak, the more tender and flavorful they will become.

2. In a shallow bowl, whisk together the eggs and a pinch of salt and pepper.

3. In a separate shallow dish, mix together the flour, paprika, and a pinch of salt and pepper. This will be your dredging mixture.

4. Heat a large skillet over medium-high heat and add enough oil to fill about 1/4 inch of the pan. Let the oil heat up until it’s shimmering but not smoking.

5. Take each marinated cube steak and dip it first into the egg mixture, allowing any excess to drip off, then dredge it thoroughly in the seasoned flour mixture. Make sure to coat both sides of the steak evenly.

6. Carefully place the coated steaks into the hot oil and cook them for about 3-4 minutes per side, or until they’re golden brown and crispy. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

7. While the steaks rest, make the country gravy. In the same skillet, reduce the heat to medium and add 2 tablespoons of the leftover flour mixture from dredging. Stir it into the oil, creating a roux. Cook for 1-2 minutes until it turns a light golden color.

8. Slowly add 2 cups of milk to the skillet, stirring constantly to avoid lumps. Bring to a simmer and cook for another 3-4 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.

9. Serve the crispy chicken fried steaks with the creamy country gravy on top. Enjoy!

Servings and Timing

This recipe serves 4 people and takes approximately 15 minutes to prep and 15-20 minutes to cook, depending on how long you marinate the steaks.

Variations

• Spicy Chicken Fried Steak: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture to give the dish a spicy kick.

• Gravy variation: You can also add a little crumbled sausage to the gravy for an even richer, heartier flavor.

• Vegetarian version: Try using plant-based steaks or portobello mushrooms instead of cube steaks for a vegetarian take on this dish.

Storage/Reheating

Store any leftover chicken fried steak in an airtight container in the fridge for up to 3 days. To reheat, I recommend using a skillet over medium heat to crisp the steak again before serving. For the gravy, simply reheat in a saucepan over low heat, adding a little extra milk if needed to restore its creamy consistency.

FAQs

Can I use a different type of steak?

Yes, you can use other types of beef, such as round steak or sirloin, if you can’t find cube steaks. Just make sure to tenderize them before frying if needed.

Can I make the gravy ahead of time?

While the gravy is best served fresh, you can make it ahead and store it in the fridge for up to 2 days. Reheat it slowly on the stovetop, adding a little extra milk to get the right consistency.

Can I fry the chicken fried steak in the oven?

Yes, if you prefer to bake the steak rather than fry it, you can coat the steaks in the flour mixture and bake them on a wire rack set on top of a baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through.

How do I make the gravy thicker?

If you want your gravy thicker, simply let it simmer longer until it reaches your desired consistency. Alternatively, you can mix a little flour with water and stir that into the gravy to thicken it more quickly.

Can I freeze leftover chicken fried steak?

Yes, you can freeze the cooked chicken fried steak! Just place the cooked steaks in an airtight container or freezer bag and store for up to 3 months. Reheat in the oven to keep the crust crispy.

Conclusion

This Crispy Buttermilk Chicken Fried Steak with Country Gravy is the epitome of comfort food. The juicy, tender cube steak is coated in a perfectly seasoned, crispy crust, and the creamy, rich country gravy adds the perfect finishing touch. Whether you’re making it for a family dinner or treating yourself to a special meal, this dish is sure to impress. It’s the kind of recipe that brings warmth and satisfaction with every bite.

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