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This crunchy buttermilk chicken-fried steak just screams Southern comfort. Each juicy piece of beef comes tucked in a crackly golden layer, then gets absolutely smothered in silky country gravy. When I need something familiar and cozy, this dish always takes me back—like eating a big Sunday meal with everyone laughing around the table.
Trying out my grandma’s old notes for this was a game changer. Tenderizing the steak is so simple, and now my kids ask for it every time it gets cold. That rich gravy smell in the kitchen is hard to beat.
Tasty Ingredients
- Vegetable oil: Grab something with a high smoke point, like peanut or canola, for frying so it doesn’t burn
- Buttermilk: Found in lots of Southern dishes, it makes the steak super tender and gives the crust a little tang. Cultured buttermilk is best if you can find it
- Paprika: Brings a little warmth and a pop of color—fresh is definitely better
- Whole milk: For a rich and creamy gravy, whole milk just works best
- Beef cube steaks: Ask for steaks close to 1 cm thick. They’re already tenderized but a quick pounding takes them to another level
- Eggs: These help the flour stick tight so you get that great crunch
- Cayenne pepper: Toss some in if you want it spicier, or leave it out for a milder bite
- Garlic powder and onion powder: These powders help add deeper, savory flavor to every bite. Pick new jars for a more powerful taste
- Salt and black pepper: Don’t skip these—layer them in for more flavor. Fresh cracked pepper really makes a difference
- All-purpose flour: It’s your crispy breading base and thickens up the gravy too. Use unbleached flour if you care about flavor
I always check with the butcher for the freshest cube steak. Using meat that’s just been cut makes a huge difference—juicier and holds on to every bit of breading.
Simple Step-by-Step
- Time to Serve:
- Lay out the fried steaks on hot plates, pour lots of that creamy gravy all over, and dig in right away
- Create That Gravy:
- Very carefully, pour off most of the oil but keep a couple tablespoons plus those crispy bits. Stir in flour and cook for a minute until it smells nutty. Slowly add milk, scraping up any bits stuck on the pan, and keep stirring until it gets thick and creamy, about five to seven minutes. Taste and season as you go
- Get Frying:
- Heat a heavy skillet and add oil until it’s just over a centimeter deep. When it’s hot enough for flour to instantly sizzle, place the steaks in one layer without crowding. Fry for three to four minutes on the first side, then carefully flip for golden crispiness. Only flip them once for the crunchiest result. Rest them on paper towels afterward
- Breading Made Easy:
- First, press each steak into the seasoned flour mix so it’s fully coated. Dunk it into the egg and buttermilk blend, making sure every side gets wet. Then back into the flour for one more good press—this double layer is what makes the crust extra crunch
- Mix Up the Dips:
- Whisk your eggs with buttermilk in a bowl until smooth. In a different bowl, combine flour, salt, black pepper, onion powder, garlic powder, paprika, and cayenne. Make sure the seasonings get spread all through the flour mix
- Start With The Steak:
- Sandwich your steaks between plastic wrap and gently hammer each until about half a centimeter thick. This makes them tender and makes sure they’ll cook quickly. Don’t forget the salt and pepper on both sides
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The gravy is honestly the highlight for me. Scraping up those crusty bits in the skillet—there’s just something so homey about it. My kids are always sneaking tastes while I’m cooking, especially my youngest, who would put gravy on anything.
How to Store Leftovers
Fresh and hot chicken fried steak is the best, but leftovers aren’t bad at all. I let steaks cool first, then wrap them up tight in foil or toss in a sealed container. Put the gravy in a jar on its own. Pop both in the fridge and they’ll be good for three days. When it’s time to warm up, lay the steak on a rack over a baking sheet and heat at 180 degrees Celsius until crispy again. Warm up the gravy in a small pot—add a splash of milk if it looks thick.
Swaps and Variations
Can’t find cube steak? Thinly sliced round steak or pork cutlets work—just give them a gentle pounding. If you need dairy free, mix oat milk with a little vinegar for the buttermilk step and use your favorite non-dairy milk for the gravy. For more crunch, replace a quarter cup flour with cornmeal in the breading mix.
What Goes With It
This is awesome with buttery biscuits or a pile of creamy mashed potatoes. Garlicky green beans or crunchy slaw on the side help cut the richness. If there’s leftovers, I love using the steak as the base for a breakfast sandwich with a fried egg loaded on top. Always a crowd pleaser.
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Backstory
Chicken fried steak got its start in Texas, inspired by German and Austrian folks who brought over schnitzel. People in the South made it their own—think lots of buttermilk and peppery white gravy. Now you’ll see it all over the country as a real classic comfort meal.
Common Recipe Questions
- → What's the trick to keeping the outside really crunchy?
Don't pack the pan too tight, and keep that oil hot and steady so the coating gets super crispy instead of soggy.
- → Could I swap in a different steak?
Cube steak gets you the most tender bite, but you can pound out sirloin or top round if you tenderize it well enough.
- → Can you prep this ahead?
It’s at its best straight from the skillet. If you need to reheat, use a hot oven (350°F) and set the steaks on a rack so the coating stays crunchy and doesn’t turn mushy.
- → What should I serve on the side?
You can’t go wrong with greens, buttery corn, creamy mashed potatoes, or even coleslaw to round out the meal.
- → How do I get the gravy nice and thick?
After the milk goes in, just simmer it while whisking. The longer you wait, the thicker it’ll get.
- → Is it easy to make it less or more spicy?
Go heavy or light on the cayenne in the flour blend depending if you want just a little warmth or a bold kick.