Crispy Buttermilk Chicken Fried Steak With Country Gravy
Buttermilk Chicken Fried Steak is tender cube steak dipped in seasoned batter, fried crispy, then smothered in creamy country gravy.
Ingredients
- 4 beef cube steaks ≈ 1 cm thick
- 2 cups buttermilk
- 2 eggs
- 1½ cups flour
- 1 tsp paprika
- ½ tsp cayenne optional
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- Vegetable oil for frying
- ¼ cup flour
- 2½ cups whole milk
- Salt & pepper to taste
Instructions
- Pound steaks to 0.5 cm thick. Season both sides with salt and pepper.
- Whisk buttermilk and eggs in one bowl. In another, mix flour, spices, salt, and pepper.
- Dredge in flour, dip in buttermilk, then coat again in flour. Press to adhere.
- Heat 1.25 cm oil over medium-high. Fry steaks 3–4 minutes per side until golden. Drain on paper towels.
- Leave 30 ml oil in pan. Stir in flour, cook 1 minute. Whisk in milk, simmer 5–7 minutes until thick. Season to taste.
- Plate steaks, top with hot gravy, and serve immediately.