Description: Get ready to take your taste buds on a wild ride with this Crispy Buttermilk Chicken Fried Steak, smothered in a creamy, homemade Country Gravy! This recipe transforms humble cube steaks into a comfort food masterpiece that’s crispy on the outside, tender on the inside, and utterly irresistible. Perfect for a hearty family dinner or a weekend indulgence.
Ingredients:
- 4 cube steaks (about 1/2 inch thick, approximately 4-6 ounces each)
- 2 cups buttermilk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a touch of heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/2 cup vegetable oil or canola oil, for frying
For the Country Gravy:
- 2 tablespoons reserved drippings from frying the steaks
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon black pepper, or to taste
- Salt to taste
Preparation:
Step 1: Marinating the Cube Steaks
Begin by preparing the cube steaks for their buttermilk bath. In a medium-sized bowl, place the cube steaks and pour the buttermilk over them, ensuring they are fully submerged. The buttermilk acts as a tenderizer, breaking down the tough muscle fibers of the cube steak, resulting in a more tender and juicy final product. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. The longer they marinate, the more tender they will become. The acidity of the buttermilk also helps to impart a subtle tang that complements the richness of the gravy.
Step 2: Preparing the Dredging Station
While the steaks are marinating, prepare your dredging station. In one shallow dish, whisk together the eggs and a splash of buttermilk (about 2 tablespoons). This egg wash will help the flour mixture adhere to the steaks. In another shallow dish, combine the all-purpose flour, paprika, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This seasoned flour mixture will create the crispy, flavorful coating for the chicken fried steaks.
Step 3: Dredging the Steaks
Remove the cube steaks from the buttermilk marinade, allowing any excess buttermilk to drip off. One at a time, dip each steak into the egg wash, ensuring it is fully coated. Then, transfer the steak to the seasoned flour mixture. Press the steak firmly into the flour, ensuring it is completely coated on both sides. Lift the steak and gently shake off any excess flour. Place the dredged steak on a wire rack while you repeat the process with the remaining steaks. Allowing the dredged steaks to rest on a wire rack for a few minutes will help the coating adhere better during frying.
Step 4: Frying the Steaks
Heat the vegetable oil or canola oil in a large, heavy-bottomed skillet over medium heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small pinch of flour into the oil; it should sizzle immediately. Carefully place the dredged steaks into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy steaks. Fry the steaks for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature of the steaks should reach 145°F (63°C).
Step 5: Making the Country Gravy
Once the steaks are cooked, remove them from the skillet and place them on a wire rack to drain. Leave about 2 tablespoons of drippings in the skillet. If there are too many drippings, discard the excess. Place the skillet back over medium heat. Sprinkle the flour over the drippings and whisk constantly for 1-2 minutes, creating a roux. The roux is the base of the gravy and will help to thicken it. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Bring the gravy to a simmer, stirring occasionally, and cook for about 5-7 minutes, or until it has thickened to your desired consistency. Season with salt and pepper to taste.
Why You Will Love This Recipe
- Ultimate Comfort Food: This recipe embodies the essence of comfort food, providing a satisfying and nostalgic experience with every bite.
- Crispy and Tender: The buttermilk marinade and seasoned flour coating create a perfect balance of crispy exterior and tender interior.
- Homemade Gravy: The creamy country gravy elevates the dish to another level, adding richness and depth of flavor.
- Easy to Make: Despite its impressive results, this recipe is surprisingly straightforward and easy to follow.
- Crowd-Pleaser: Perfect for family dinners, gatherings, or any occasion where you want to impress your guests with a hearty and delicious meal.
Serving Suggestions:
- Serve the Crispy Buttermilk Chicken Fried Steak hot, smothered in the homemade Country Gravy.
- Pair it with classic Southern sides such as mashed potatoes, collard greens, or corn on the cob.
- A side of biscuits or cornbread is also a perfect complement to soak up the delicious gravy.
- For a lighter option, serve with a fresh green salad.
Tips:
- For extra crispy steaks, double-dredge them in the flour mixture.
- Make sure the oil is hot enough before adding the steaks to the skillet.
- Do not overcrowd the skillet when frying the steaks. Fry them in batches if necessary.
- For a smoother gravy, use a whisk to stir it constantly while it simmers.
- If the gravy becomes too thick, add a little more milk to thin it out.
- Adjust the amount of cayenne pepper to suit your preference for heat.
- Leftover chicken fried steak can be stored in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results.
Prep Time:
20 minutes (plus marinating time)
Cook Time:
30 minutes
Total Time:
50 minutes (plus marinating time)
Nutritional Information:
(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving sizes.)
- Calories: Approximately 650-750 per serving
- Protein: 40-50g
- Sodium: 800-1000mg
Conclusion
This Crispy Buttermilk Chicken Fried Steak with Country Gravy recipe is a true testament to the power of simple ingredients transformed into something extraordinary. The combination of crispy, tender steak and creamy, flavorful gravy is a match made in comfort food heaven. Whether you’re looking to recreate a classic Southern meal or simply want to indulge in a satisfying and delicious dinner, this recipe is sure to become a favorite. So, gather your ingredients, put on some music, and get ready to experience the magic of homemade chicken fried steak!
Q&A About This Recipe
- Can I use a different type of steak?
- While cube steak is traditionally used for chicken fried steak, you can experiment with other cuts of beef, such as round steak or sirloin steak. However, make sure to tenderize the steak thoroughly before cooking. Pounding it with a meat mallet can help to break down the muscle fibers and prevent it from being too tough.
- Can I use gluten-free flour?
- Yes, you can substitute all-purpose flour with a gluten-free blend. Just be sure to choose a blend that is designed for baking and frying, as some gluten-free flours can be gritty or have a different texture. You may need to adjust the amount of liquid slightly to achieve the right consistency.
- Can I make the gravy ahead of time?
- Yes, you can prepare the country gravy ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the gravy in a saucepan over low heat, stirring occasionally. If the gravy becomes too thick, add a little more milk to thin it out.
- What can I do if my gravy is lumpy?
- If your gravy has lumps, you can try whisking it vigorously to break them up. Alternatively, you can pour the gravy through a fine-mesh sieve to remove any lumps. For future batches, be sure to whisk the flour and milk together thoroughly before heating to prevent lumps from forming.
- Can I bake the chicken fried steak instead of frying it?
- While frying is the traditional method for making chicken fried steak, you can bake it for a healthier alternative. Preheat your oven to 400°F (200°C). Place the dredged steaks on a baking sheet lined with parchment paper and drizzle with a little oil. Bake for about 20-25 minutes, or until the steaks are golden brown and cooked through. The baked version will not be as crispy as the fried version, but it will still be delicious.
