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Crispy Buttermilk Chicken Fried Steak with Country Gravy

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Indulge in the ultimate comfort food with this Crispy Buttermilk Chicken Fried Steak with Country Gravy. The tender, juicy steak is coated in a crispy, flavorful buttermilk batter and topped with rich, creamy country gravy. Perfectly crispy on the outside and tender on the inside, this Southern classic will have you coming back for more.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes (depending on marinating time)
  • Total Time: 30-35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Pan-Fried
  • Cuisine: Southern

Ingredients

4 cube steaks (about ½ inch thick)

2 cups buttermilk

2 large eggs

1 ½ cups all-purpose flour

1 teaspoon paprika

Salt and pepper to taste

Oil for frying (about 1/4 inch of oil in the pan)

For Gravy:

2 tablespoons leftover flour mixture from dredging

2 cups milk

Salt and pepper to taste

Instructions

Marinate the cube steaks in the buttermilk for at least 1 hour, or overnight for best results.

In a shallow bowl, whisk together the eggs, and in another shallow dish, mix the flour, paprika, and seasoning.

Heat oil in a large skillet over medium-high heat until shimmering.

Dip each steak into the egg mixture, then dredge in the seasoned flour, coating both sides evenly.

Fry the steaks in the hot oil for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.

For the gravy, add 2 tablespoons of the leftover flour mixture to the skillet, making a roux. Cook for 1-2 minutes until golden.

Gradually whisk in milk, stirring constantly to prevent lumps. Simmer for 3-4 minutes until thickened. Season with salt and pepper.

Serve the crispy chicken fried steaks with gravy on top.

Notes

For extra heat, add cayenne pepper or red pepper flakes to the flour mixture.

You can also add crumbled sausage to the gravy for a richer flavor.

Use plant-based steaks or portobello mushrooms for a vegetarian version of this dish.

Nutrition

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