Crispy Buttermilk Chicken Fried Steak with Country Gravy

Introduction

Golden, crispy, and smothered in rich, creamy gravy — Crispy Buttermilk Chicken Fried Steak with Country Gravy is Southern comfort food at its finest. 🤠✨ This beloved dish features tender cube steak, soaked in buttermilk, breaded to perfection, fried until crunchy, and topped with a silky homemade country gravy that makes every bite pure bliss.

Whether it’s Sunday dinner or a cozy weekend indulgence, this hearty classic brings the taste of the South straight to your table.

(Focus Keyword: Buttermilk Chicken Fried Steak with Country Gravy)

Ingredients List

For the Chicken Fried Steak:

4 beef cube steaks (about 4–6 oz each)
2 cups buttermilk
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (optional for flavor)
Vegetable oil, for frying

For the Country Gravy:

3 tablespoons pan drippings (or butter if needed)
3 tablespoons all-purpose flour
2 ½ cups whole milk
Salt and black pepper, to taste

(NLP Keywords: southern chicken fried steak, creamy country gravy, crispy buttermilk steak, comfort food dinner)

Timing

Prep Time: 15 minutes
Marinating Time: 30 minutes (optional but recommended)
Cook Time: 25 minutes
Total Time: ~1 hour

Step-by-Step Instructions

Step 1: Tenderize and Marinate

If needed, pound cube steaks gently to even thickness. In a large bowl, whisk together buttermilk and eggs. Submerge steaks in the mixture and refrigerate for 30 minutes to tenderize and add flavor.

Step 2: Prepare the Breading

In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and paprika.

Remove each steak from the buttermilk, letting excess drip off, then dredge in the seasoned flour. Dip again in buttermilk and dredge once more in flour for a double-crisp coating.

Step 3: Fry the Steaks

In a large skillet, heat ½ inch of oil over medium-high heat (350°F / 175°C). Fry steaks in batches for about 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel–lined plate. Keep warm in a 200°F (95°C) oven.

Step 4: Make the Country Gravy

Carefully pour off most of the oil, leaving about 3 tablespoons of drippings in the pan. Add flour and whisk over medium heat for 1–2 minutes to make a roux. Gradually add milk while whisking constantly until smooth and thickened (about 5–6 minutes). Season generously with salt and pepper.

Step 5: Serve

Pour the warm country gravy generously over the crispy steaks and serve immediately.

Nutritional Information (Per Serving)

Calories: 620 kcal
Protein: 38g
Carbohydrates: 30g
Fat: 38g
Fiber: 2g
Calcium: 15% DV

Healthier Alternatives

Use air fryer instead of deep frying — 400°F for 10–12 minutes.
Substitute chicken breast cutlets for a leaner option.
Use skim milk or oat milk for a lighter gravy.
Replace some flour with whole wheat flour for extra fiber.

Serving Suggestions

Serve with mashed potatoes, buttery biscuits, or creamed corn.
Add a side of collard greens or green beans for a full Southern plate.
Top with extra black pepper and chopped parsley for garnish.
For brunch, pair with fried eggs and crispy hash browns.

Common Mistakes to Avoid

Skipping the double dredge: It’s key for that crispy, restaurant-quality crust.
Overcrowding the pan: Fry in batches for even browning.
Too hot or cold oil: Maintain 350°F for perfect crispness without greasiness.
Not whisking gravy enough: Constant whisking ensures lump-free smoothness.

Storing Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Bake at 375°F (190°C) for 10–12 minutes to keep it crispy.
Freeze: Freeze steaks (without gravy) up to 2 months; reheat in oven before serving.

Conclusion

This Crispy Buttermilk Chicken Fried Steak with Country Gravy is the ultimate comfort meal — crunchy on the outside, tender inside, and drenched in creamy, peppery gravy. 🤍 It’s Southern soul food done right — simple, hearty, and unforgettable.

Once you master this recipe, you’ll bring diner-style comfort straight to your own kitchen anytime you crave it!

FAQs

1. Can I make the gravy ahead of time?
Yes! Store in the fridge up to 3 days and reheat gently, whisking before serving.

2. What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil.

3. Can I use pork instead of beef?
Absolutely — pork cutlets make a delicious variation.

4. How can I make it spicier?
Add cayenne or hot sauce to the buttermilk marinade or gravy.

Post Views: 25