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–+ servings
Merry

Crispy Buttermilk Chicken Fried Steak

This Chicken Fried Steak is the ultimate Southern comfort food. Tender cube steak is coated in a perfectly seasoned breading, fried until golden brown, and smothered in rich, creamy country gravy. It’s crispy on the outside, juicy on the inside, and packed with classic down-home flavors. Serve it with mashed potatoes or fluffy biscuits for a meal that feels like a warm hug on a plate!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

For the Steaks:
  • 4 cube steaks about 1.5 pounds total
  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
For the Gravy:
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or broth
  • 1 cup whole milk
  • Salt and freshly ground black pepper to taste

Method
 

Prepare the Steaks:
  1. In a shallow dish, combine 1 cup flour, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
  2. In another bowl, whisk together the egg and water.
  3. Pat the cube steaks dry with paper towels.
  4. Dredge each steak in the seasoned flour, then dip into the egg mixture, and again into the flour, ensuring an even coating.
Cook the Steaks:
  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add the coated steaks to the skillet, cooking for about 3-4 minutes per side until golden brown and crispy.
  3. Remove the steaks from the skillet and place them on a plate lined with paper towels to drain excess oil.
Prepare the Gravy:
  1. Without cleaning the skillet, reduce the heat to medium-low and add 2 tablespoons of flour to the remaining oil and drippings.
  2. Stir continuously for about 1 minute to cook the flour.
  3. Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet.
  4. Add the milk, continuing to whisk until the gravy is smooth and begins to thicken, approximately 2-3 minutes.
  5. Season with salt and freshly ground black pepper to taste.
Serve:
  1. Plate the chicken fried steaks and generously spoon the creamy gravy over each.
  2. Serve immediately, ideally with mashed potatoes or your choice of side.

Notes

  • Rest Before Frying: Let the coated steaks sit for 10 minutes before frying to help the breading stick.
  • Oil Temperature Matters: Keep oil at 350°F to ensure even frying without burning the crust.
  • Air Fryer Option: Spray coated steaks with cooking spray and air fry at 400°F for 10 minutes, flipping halfway through.
  • Storage & Reheating: Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven for crispiness.
  • Make It Spicy: Add extra cayenne pepper to the breading for a spicier kick.

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