Crispy Buttermilk Chicken Fried Steak

Crispy Buttermilk Chicken Fried Steak

Indulge in the ultimate comfort food with this Crispy Buttermilk Chicken Fried Steak recipe. Picture tender beef cube steaks, perfectly seasoned and enveloped in a crunchy, golden-brown crust, all dripping with rich and savory gravy. The aroma that wafts through your kitchen as these steaks fry is nothing short of mouthwatering, and each bite boasts an irresistible combination of crispiness and tenderness. Ideal for family dinners or special occasions, this dish offers a hearty meal that satisfies both the palate and the soul. Serve it alongside mashed potatoes or greens for a complete Southern-inspired feast.

Ingredients

• 4 beef cube steaks: Approximately 1 cm thick; these cuts provide tender meat ideal for frying.
• 2 cups (480 ml) buttermilk: The acidity tenderizes the steak and adds a creamy flavor.
• 2 large eggs: They help bind the coating to the steaks for a better crust.
• 1.5 cups (190 g) all-purpose flour: Essential for coating and creating that crispy exterior.
• 1 teaspoon (2 g) paprika: Adds a subtle warmth and depth of flavor.
• 0.5 teaspoon (1 g) cayenne pepper (optional): For those who enjoy a little heat in their dish.
• 1 teaspoon (3 g) garlic powder: Enhances the overall flavor profile.
• 1 teaspoon (3 g) onion powder: Complements the garlic for a savory taste.
• Salt: To season the steaks to taste.
• Black pepper: Freshly ground adds a nice bite to the seasoning.
• Vegetable oil: For shallow frying, ensuring a crispy texture.
• 0.25 cup (30 g) all-purpose flour: Used for making the gravy.
• 2.5 cups (600 ml) whole milk: Creates a rich and creamy gravy.
• Salt: To season the gravy to taste.
• Black pepper: Enhances the flavor of the gravy.

Step-by-Step Instructions

1. Arrange the cube steaks between layers of plastic wrap. Gently pound them to a thickness of 0.5 cm for even tenderization.
2. Season both sides of the steaks evenly with salt and freshly ground black pepper.
3. In a shallow bowl, whisk the buttermilk and eggs together until combined.
4. In a separate dish, mix the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, and a pinch of salt and black pepper to create the seasoned flour mixture.
5. Dredge each steak in the seasoned flour, ensuring full coverage. Then dip the steaks into the buttermilk mixture and return to the flour mixture, pressing firmly to create an even coating.
6. Pour vegetable oil into a large, heavy-bottomed skillet until the oil depth reaches about 1.25 cm. Heat over medium-high heat until the oil is shimmering.
7. Fry the steaks in batches for 3 to 4 minutes on each side, turning once, until the crust is golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil.
8. Carefully pour off most of the oil from the pan, leaving approximately 30 ml along with the browned bits.
9. Add the 0.25 cup of flour to the pan and cook, stirring continuously for 1 minute to form a light roux.
10. Gradually whisk in the milk, scraping up any fond from the bottom of the pan. Continue whisking until the mixture thickens, about 5 to 7 minutes.
11. Season the gravy with salt and black pepper to taste.
12. Arrange the fried steaks on plates and generously ladle the hot country gravy over each portion. Serve immediately.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 650 per serving

Tips, Storage & Variations

• Cooking Tip: Ensure the oil is hot enough before adding the steaks; this will help achieve a crispy coating.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Fried steaks can be frozen for up to 2 months. Reheat in a preheated oven to regain crispiness.
• Flavor Variations: To customize, try adding herbs like dried thyme or oregano to the flour mixture for an herbaceous note.

FAQ Section

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What is chicken fried steak?
Chicken fried steak is a Southern dish made from tenderized beef steak, breaded, and deep-fried, similar to fried chicken.

Can I use chicken instead of beef?
Yes, you can use chicken cutlets instead of beef cube steaks for a lighter option.

What sides go well with chicken fried steak?
Classic sides include mashed potatoes, coleslaw, or green beans, which complement the richness of the dish.

How do I make the gravy thicker?
Add a bit more flour to the roux or let it simmer longer to reduce and thicken.

Can I prepare this ahead of time?
You can prepare the steaks in advance and store them uncooked in the refrigerator for up to 24 hours before frying.

Is this recipe spicy?
The recipe includes optional cayenne pepper for heat. You can adjust or omit it according to your preference.

People Also Ask (PAA) Expansion

What cut of meat is best for chicken fried steak?
Beef cube steak is commonly used for its tenderness and flavor, though you can also use other cuts like round steak.

How do you keep chicken fried steak crispy?
Making sure the oil is hot enough and frying in batches helps maintain crispiness.

Can you reheat chicken fried steak?
Yes, reheat in the oven to keep the coating crispy.

What is the difference between chicken fried steak and country fried steak?
Chicken fried steak is coated and fried with a crispy crust, while country fried steak typically features a simpler pan-fried style with gravy.

How long does chicken fried steak last in the fridge?
It can last up to 3 days in the refrigerator when stored properly.

What can I add to the gravy for more flavor?
You can add a splash of hot sauce or Worcestershire sauce for an extra flavor boost.

Conclusion

This Crispy Buttermilk Chicken Fried Steak recipe is sure to become a family favorite, offering a delightful mix of textures and flavors that will leave everyone satisfied. Don’t hesitate to try this dish; it’s perfect for any occasion. For more inspiration, check out The Best Chicken Fried Steak Recipe and The Ultimate Chicken Fried Steak Recipe with Gravy. Enjoy cooking!