Crispy Buttermilk Chicken Fried Steak Recipe
If you’re craving the ultimate comfort food experience, look no further than this Crispy Buttermilk Chicken Fried Steak. Imagine juicy, tender cube steak, soaked in tangy buttermilk, dredged in a perfectly seasoned flour blend, and fried to golden, crispy perfection. Each bite offers a sensational crunch that yields to the flavorful, melt-in-your-mouth steak inside. Whether you’re serving this for a special weekend dinner or looking to wow a friend with classic Southern hospitality, Crispy Buttermilk Chicken Fried Steak is a heartwarming dish that’s impossible to resist.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe proves that simple pantry staples can create an unforgettable meal. Each ingredient works in harmony, from the buttermilk’s tenderizing magic to the aromatic spices in the flour. Here’s everything you’ll need to make your Crispy Buttermilk Chicken Fried Steak shine:
- Cube Steaks: These pre-tenderized beef steaks are essential for achieving the classic chicken fried steak texture.
- Buttermilk: Tenderizes the steak and infuses it with tangy flavor—marinating is key!
- Hot Sauce (Optional): A splash adds a subtle kick and depth to the marinade.
- All-Purpose Flour: The base for that irresistible crunchy coating.
- Paprika: Gives a gentle warmth and gorgeous color to the crust.
- Garlic Powder: Brings savory depth to the breading.
- Onion Powder: Enhances the flavor without overpowering the steak.
- Cayenne Pepper: Adds a little personality—adjust to taste for spice lovers!
- Salt: Essential for seasoning both inside and out.
- Black Pepper: Complements the other spices and kicks up the flavor.
- Large Eggs: Help the breading stick and add richness to the crust.
- Whole Milk: Loosens up the egg wash for a delicate, even coating.
- Vegetable Oil for Frying: Neutral in flavor and perfect for achieving a crisp, golden finish.
How to Make Crispy Buttermilk Chicken Fried Steak
Step 1: Marinate the Steaks
Combine the buttermilk with hot sauce (if using) in a shallow dish. Coat each cube steak in this mixture, nestling them in so every surface is covered. Cover and let them marinate in the refrigerator for at least one hour (overnight is even better!). The buttermilk works its magic here, making the steaks exceptionally tender and flavorful.
Step 2: Prepare the Breading Stations
Set up a classic three-station breading assembly. In one shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper—this spice blend is the secret to a flavorful, vividly colored crust. In a second shallow dish, beat the eggs and whole milk together until thoroughly combined.
Step 3: Dredge the Steaks
Remove each steak from the buttermilk, letting any excess drip back into the dish. Dredge the steak in the seasoned flour, turning to coat every bit. Dip it into the egg mixture, then firmly press it again into the flour, making sure the coating sticks well for maximum crunch. Repeat with the remaining steaks.
Step 4: Fry to Golden Perfection
Heat about half an inch of vegetable oil in a sturdy cast-iron skillet or deep frying pan over medium-high heat. Once the oil shimmers and reaches 350°F, carefully add the breaded steaks. Don’t crowd the pan—work in batches if needed. Fry for 3 to 4 minutes per side, until they’re gloriously golden and crispy. Drain on a paper towel-lined plate, or for ultimate crispness, use a wire rack.
Step 5: Serve and Enjoy
Plate your Crispy Buttermilk Chicken Fried Steak while it’s still piping hot. For that classic down-home touch, drizzle with creamy country gravy. Every bite will showcase why this dish remains a Southern favorite!
How to Serve Crispy Buttermilk Chicken Fried Steak
Garnishes
A sprinkle of chopped fresh parsley or chives adds a gorgeous pop of color and a gentle burst of freshness. For a truly decadent treat, spoon warm creamy gravy over the top and maybe a dusting of coarse black pepper—simply irresistible!
Side Dishes
No plate of Crispy Buttermilk Chicken Fried Steak is complete without pillowy mashed potatoes and rich, creamy gravy. Classic Southern sides like buttered corn, green beans, or fluffy biscuits are perfect companions that soak up every last bit of goodness.
Creative Ways to Present
Try slicing your steak and serving it atop a fluffy Southern biscuit for a fun brunch spin! Or serve mini fried steak bites as party appetizers with a trio of dipping sauces. Stacking the steak on a bed of garlicky mashed cauliflower is perfect for a modern, lighter twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crispy Buttermilk Chicken Fried Steak, allow the steaks to cool completely before storing. Wrap them in foil or place in an airtight container, and refrigerate for up to 3 days. This keeps the breading from turning soggy and helps the flavors meld beautifully.
Freezing
For longer-term storage, freeze the fully cooked and cooled steaks on a baking sheet until solid, then transfer to a resealable freezer bag. This prevents sticking and maintains their crispy texture. Steaks can be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To bring back that signature crunch, reheat your steaks in a 400°F oven for about 10 minutes on a wire rack set over a baking sheet. Skip the microwave for this one, as it tends to soften the breading; the oven keeps the outside gloriously crisp while gently warming the inside.
FAQs
Can I use a different cut of steak for Crispy Buttermilk Chicken Fried Steak?
Absolutely! While cube steak is traditional for its tenderness and quick cooking, you can use thinly pounded sirloin or round steak. Just be sure to tenderize well, so your steak stays juicy and easy to cut with a fork.
How do I keep the crust from falling off?
Double-dipping the steak in the flour, then the egg, and back in the flour is important. Press the flour in firmly and let the breaded steaks rest for 10–15 minutes before frying—this helps the coating adhere beautifully.
Is there a way to make this dish less spicy?
Definitely! Simply reduce or omit the cayenne pepper and hot sauce for a milder version. You’ll still get plenty of flavor from the other spices and seasonings in the breading.
What oil is best for frying Crispy Buttermilk Chicken Fried Steak?
Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils ensure even frying and a crisp, golden exterior without any overpowering flavors.
Can I make Crispy Buttermilk Chicken Fried Steak gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour. The breading will still get deliciously crisp, so everyone can enjoy this Southern classic.
Final Thoughts
This Crispy Buttermilk Chicken Fried Steak is a labor of love that always delivers pure comfort and big flavor. With its irresistible crust and juicy interior, it’s sure to become a go-to favorite in your kitchen. If you’ve been searching for the best chicken fried steak experience, I hope you’ll give this recipe a try—you might just find yourself making it again and again!
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Crispy Buttermilk Chicken Fried Steak Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this crispy buttermilk chicken fried steak recipe. Tender cube steaks are marinated, coated in seasoned flour, and fried to golden perfection for a classic Southern dish that’s sure to satisfy.
Ingredients
Cube Steaks:
- 4 cube steaks (about 4–6 oz each)
Buttermilk Marinade:
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
Seasoned Flour:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
Egg Wash:
- 2 large eggs
- ½ cup whole milk
- Vegetable oil for frying
Instructions
- Marinate the Steaks: Combine buttermilk and hot sauce in a dish. Marinate steaks for at least 1 hour.
- Prepare Coating: Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a dish. Whisk eggs and milk in a separate bowl.
- Coat and Fry: Dredge steaks in flour, dip in egg wash, coat in flour again. Fry in hot oil until golden brown.
- Drain and Serve: Transfer fried steaks to a paper towel-lined plate. Serve hot with gravy.
Notes
- Pair with mashed potatoes and gravy for a classic Southern meal.
- To maintain crispiness, keep fried steaks on a wire rack in a warm oven while cooking remaining batches.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 145mg
