There’s nothing quite like the comforting flavors of Crispy Buttermilk Chicken Fried Steak with Country Gravy . This classic Southern dish combines tenderized steak coated in a golden, crispy buttermilk batter and smothered in rich, creamy country gravy. It’s hearty, satisfying, and perfect for any occasion—from family dinners to weekend brunches. If you’re looking to bring a little bit of down-home cooking into your kitchen, this recipe is sure to be a hit!
Crispy Buttermilk Chicken Fried Steak with Country Gravy Recipe
. Servings: 4–6 people
. Prep Time: 20 minutes
. Cook Time: 30 minutes
. Total Time: 50 minutes
Ingredients
. For the Chicken Fried Steak:
4–6 thin-cut beef steaks (such as cube steak or round steak)
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional, for color)
1 1/2 cups all-purpose flour, divided
Vegetable oil or shortening, for frying
. For the Country Gravy:
1/4 cup all-purpose flour
2 cups whole milk (or half-and-half for extra richness)
2 tablespoons butter
Salt and pepper, to taste
Instructions
Step 1: Prepare the Steaks
Place the steaks between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to gently pound them until they are uniformly thin (about 1/4 inch thick).
In a shallow dish, whisk together the buttermilk, salt, black pepper, garlic powder, and paprika.
Place 1 cup of flour in a separate shallow dish.
Step 2: Coat the Steaks
Dredge each steak in the flour, shaking off any excess.
Dip the floured steak into the buttermilk mixture, ensuring it’s fully coated.
Return the steak to the remaining 1/2 cup of flour, pressing lightly to adhere. Set aside on a plate while preparing the rest.
Step 3: Fry the Steaks
Heat about 1/2 inch of vegetable oil or shortening in a large skillet over medium heat until shimmering (about 350°F).
Fry the coated steaks in batches, flipping once, until golden brown and crispy on both sides (about 4–5 minutes per side). Remove from the pan and place on paper towels to drain excess oil.
Step 4: Make the Country Gravy
Once the steaks are fried, remove all but 2 tablespoons of grease from the skillet.
Add the butter to the skillet and melt over medium heat.
Whisk in the 1/4 cup of flour to form a roux, cooking for 1 minute.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue whisking until the gravy thickens and comes to a gentle simmer (about 5–7 minutes).
Season the gravy with salt and pepper to taste.
Step 5: Serve
Pour the warm country gravy generously over the crispy chicken fried steaks.
Serve immediately with mashed potatoes, biscuits, or roasted vegetables for a complete meal.
Tips for Success
Use Thin-Cut Steaks: Cube steak or thinly sliced round steak works best for this recipe because they cook quickly and evenly.
Don’t Overcrowd the Pan: Fry the steaks in batches to ensure they get crispy without steaming.
Adjust Flour Coating: For an extra-crispy exterior, double-dip the steaks by repeating the buttermilk and flour steps.
Customize Your Gravy: Add minced garlic, herbs like thyme or rosemary, or a splash of Worcestershire sauce for additional flavor.
This Crispy Buttermilk Chicken Fried Steak with Country Gravy is pure comfort food—a golden-brown masterpiece topped with velvety gravy that will transport you straight to the heart of Southern hospitality. Whether you’re feeding a crowd or treating yourself to a cozy dinner, this dish is sure to satisfy every craving!
