Introduction and Origin
Crispy Buttermilk Chicken Fried Steak with Country Gravy is a Southern comfort food classic. Despite the name, it’s not chicken at all—instead, it’s tenderized beef steak coated in a seasoned buttermilk batter, fried to golden perfection, and smothered in rich, creamy gravy. This dish originated in the American South as a budget-friendly take on Wiener schnitzel, brought to the U.S. by German immigrants and adapted to local ingredients and tastes.
Cultural Significance
A staple on Southern diner menus and Sunday dinner tables, chicken fried steak is more than just a meal—it’s a cultural icon. It reflects the Southern traditions of hospitality, thriftiness, and indulgence. Served with mashed potatoes, green beans, or biscuits, it brings a sense of warmth, home, and Southern pride to any plate.
Ingredients Quantity
For the Chicken Fried Steak:
- 4 cube steaks (about 4–6 oz each)
- 2 cups buttermilk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Country Gravy:
- 1/4 cup pan drippings (or butter)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (or more, as needed)
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne or black pepper for heat (optional)
Optional Additions
- Add hot sauce or Tabasco to the buttermilk for a zesty marinade.
- Use heavy cream in the gravy for extra richness.
- Sprinkle chopped parsley or chives on top for color and freshness.
- Serve with mashed potatoes or buttermilk biscuits.
Tips for Success
- Use cube steak for best texture—already tenderized and easy to fry.
- Soak in buttermilk for at least 30 minutes or overnight to tenderize the meat.
- Double dredge in flour mixture for an extra crispy crust.
- Fry in batches to maintain oil temperature and avoid soggy steak.
- Don’t skip resting on a wire rack to preserve crispiness.
Instructions
Step 1: Marinate
Place cube steaks in a shallow dish. Mix buttermilk and eggs, pour over steaks, cover, and refrigerate for at least 30 minutes (up to overnight).
Step 2: Prepare Breading
In a separate bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Step 3: Dredge and Fry
Remove steaks from marinade, let excess drip off, and coat in flour mixture. Dip again in buttermilk, then recoat in flour mixture for an extra crispy finish.
Heat 1/2 inch of oil in a skillet to 350°F (175°C). Fry steaks one or two at a time, 3–4 minutes per side, until golden brown. Transfer to a wire rack or paper towel-lined plate.
Step 4: Make the Gravy
Pour off most of the oil, leaving 1/4 cup of drippings in the skillet. Add 1/4 cup flour, whisking until golden. Gradually whisk in milk. Simmer until thickened, seasoning with salt, pepper, and a pinch of cayenne or black pepper.
Description
Crispy Buttermilk Chicken Fried Steak with Country Gravy is the ultimate indulgent meal. Juicy, fork-tender beef wrapped in a crunchy, golden crust and topped with smooth, peppery gravy—it’s pure comfort. The contrast of textures and the richness of the gravy make every bite unforgettable.
Nutritional Information (Per Serving – Approx. 4 servings)
- Calories: 650
- Protein: 35g
- Fat: 40g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Sodium: 850mg
- Sugar: 4g
Conclusion and Recommendation
Whether it’s a special weekend dinner or a comforting weekday treat, this Crispy Buttermilk Chicken Fried Steak with Country Gravy delivers soul-satisfying Southern flavor. Serve it with mashed potatoes, green beans, or collard greens for the full Southern experience.
Embracing Healthful Indulgence
To lighten things up, consider oven-frying or using an air fryer. Use low-fat milk in the gravy and pair with a fresh veggie side. You’ll still enjoy the classic flavors with a little less guilt—proof that comfort food can be both satisfying and smart.