Crispy Buttermilk Chicken Fried (Print Version)
Tender steak with crisp coating and creamy gravy makes a perfect comfort food favorite every time.
# Ingredients:
→ For the Steaks
01 -
4 beef cube steaks, approximately 0.4 inch thick
02 -
Salt, to taste
03 -
Black pepper, to taste
→ For the Breading
04 -
2 cups buttermilk
05 -
2 large eggs
06 -
1.5 cups all-purpose flour
07 -
1 teaspoon paprika
08 -
0.5 teaspoon cayenne pepper (optional)
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ For Frying and Gravy
13 -
Vegetable oil, for shallow frying
14 -
0.25 cup all-purpose flour
15 -
2.5 cups whole milk
16 -
Salt, to taste
17 -
Black pepper, to taste
# Steps:
01 -
Place cube steaks between sheets of plastic wrap and pound to 0.2 inch thickness. Season both sides with salt and black pepper.
02 -
In one shallow bowl, whisk together buttermilk and eggs. In a second dish, combine 1.5 cups flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper.
03 -
Dredge each steak in the seasoned flour, then dip into buttermilk mixture, and return to flour mixture, pressing firmly to ensure a thorough coating.
04 -
Heat vegetable oil to a depth of 0.5 inch in a large heavy skillet over medium-high heat until shimmering. Fry steaks in batches for 3 to 4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
05 -
Carefully pour off most of the oil, leaving approximately 2 tablespoons with browned bits. Add 0.25 cup flour and cook, stirring, for 1 minute. Gradually whisk in whole milk, scraping up any browned bits, and continue whisking until thickened, about 5 to 7 minutes. Season with salt and pepper.
06 -
Arrange steaks onto plates and generously ladle hot gravy over each portion. Serve immediately.
# Notes:
01 -
For maximum crispness, allow breaded steaks to rest for 10 minutes before frying.