Crispy Buttermilk Chicken Fried Steak with Country Gravy is a dish that evokes feelings of warmth and nostalgia for many. This comfort food classic offers a tremendous combination of textures, from the crispy, golden-brown exterior to the tender and juicy meat within. Each bite delivers a tremendous crunch, giving way to a succulent steak that is generously smothered in rich, creamy country gravy. It’s a dish that not only nourishes the body but also nurtures the soul, bringing back memories of family gatherings and hearty meals.
The beauty of chicken fried steak lies in its simplicity and heartiness. It is a dish that resonates deeply with anyone who has enjoyed it, often reminding us of home cooking at its finest. The buttermilk marinade ensures a tender result, while the crispy coating adds a delightful crunch that perfectly complements the velvety gravy. This dish is perfect for a cozy dinner or a special weekend brunch, making it a culinary tradition worth sharing.
Ingredients on the next page 👇👇
Ingredients
The Steak
- 4 cube steaks (about 1/2 inch thick)
- 2 cups buttermilk
The Dredging
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Frying
- Vegetable oil (for frying)
For the Gravy
- Leftover oil from frying
- 1/4 cup of the flour mixture (used to coat the steaks)
- 2 cups milk
Instructions on the next page 👇👇
Directions
- Begin by marinating the cube steaks in buttermilk. Cover the steaks completely and let them soak for at least an hour, or up to overnight in the refrigerator. This marinating process is tremendous for ensuring the meat becomes tender and flavorful.
- In a separate bowl, crack the eggs and whisk them together with a splash of buttermilk. This step will help create a delightful crust on the steaks, contributing to their tremendous texture.
- In another bowl, mix the dry ingredients. Combine the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper. This blend of spices will enhance the flavor of the fried steak.
- Heat a generous amount of oil in a large skillet over medium-high heat. You need enough oil to fully submerge the steaks, about 1/4 inch deep. Make sure the oil is hot enough, as this will help achieve a crispy exterior.
- Once the oil is heated, take the marinated steaks out of the buttermilk. Dip each steak into the egg mixture, allowing any excess to drip off before moving to the flour mixture. Dredge the steaks thoroughly, pressing them lightly to coat every part. The combination of the egg and flour will create that tremendous crunch.
- Fry the coated steaks in the hot oil for about 4-5 minutes per side. You’re looking for a beautiful golden-brown color. After frying, place the steaks on a plate lined with paper towels to absorb any excess oil.
- For the gravy, use the leftover oil in the skillet. Add 1/4 cup of the flour mixture you used for dredging and stir to create a roux. Cook this for a minute or so until it turns golden brown. Slowly whisk in 2 cups of milk, stirring continuously until the gravy thickens. This should take about 5–7 minutes. Taste and adjust seasoning if necessary.
- Serve the crispy chicken fried steak hot from the skillet, generously smothered with the rich country gravy. It’s a tremendous way to enjoy a classic dish that is sure to impress.
Continue reading on the next page 👇👇
Pro Tips for Success
Perfectly Juicy Steak
- Marination Time is Key: Allowing the steak to marinate in buttermilk not only tenderizes the meat but also infuses it with flavor. For maximum juiciness, aim for an overnight soak.
Achieving a Crunchy Coating
- Double Dredging Technique: For an extra crispy finish, consider dipping the steak back into the egg mixture after the first flour coating, and then dredge it once more in flour before frying. This will create a thicker, crunchier crust.
Mastering the Gravy
- Temperature Control for Gravy: Make sure to keep the heat on medium when adding milk to the roux. If the temperature is too high, the milk can scorch, which will affect the flavor. Stir continuously to help achieve that smooth, creamy texture.
Storage and Freshness
Storing Leftovers
- Refrigerate Promptly: Store any uneaten chicken fried steak and gravy in an airtight container. They should last in the refrigerator for 3-4 days.
Reheating Instructions
- Reviving for Serving: To reheat, place the steak in an oven preheated to 350°F for about 10-15 minutes or until heated through. This will help retain its crispiness.
Freezing Tips
- Freezing for Future Meals: If you want to prepare in advance, consider freezing the uncooked, dredged steaks. Layer them between parchment paper in a freezer-safe container, and they can last up to 3 months. Thaw before frying.
Final Thoughts
Crispy Buttermilk Chicken Fried Steak with Country Gravy is more than just a meal; it’s an experience that brings comfort and joy with every bite. Its tremendous flavor and satisfying textures make it a perfect choice for family gatherings or a lovely weekend treat. As you prepare and enjoy this delightful dish, reflect on the wonderful memories it creates.
What’s your favorite comfort food that reminds you of home?