Name: Crispy Buttermilk Chicken Fried Steak
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 4 pieces Cube steak (Tenderized and ready to fry.); 2 cups Buttermilk (Marinate overnight if possible for peak tenderness.); 1 cup Flour (For coating.); 1/4 cup Cornstarch (To make the crust extra crispy.); 2 large Eggs (Helps the breading stick.); 1 teaspoon Salt (Good seasoning is key.); 1 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Paprika (For color and warmth.); Oil Vegetable or Canola (For frying, with a high smoke point.); 2 tablespoons Butter (Adds richness.); 3 tablespoons Flour (For thickening.); 1 cup Milk (For a creamy base.); 1 cup Chicken Broth (Enhances savoriness.); 1 teaspoon Sage (Fresh or dried.); 1 teaspoon Thyme (Fresh or dried.); Salt & Black Pepper To taste

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Memories of Crispy Buttermilk Chicken Fried Steak with Country Gravy

I can still picture my grandmother’s little kitchen on Sunday afternoons—the air thick with laughter, flour dusting the countertops, and a sizzling skillet humming with the promise of a home-cooked feast. But nothing compared to the anticipation of her crispy buttermilk chicken fried steak with country gravy. If I close my eyes now, I can almost smell that peppery aroma wafting through the door, beckoning us from the porch (and trust me, that memory gets me every time).

This classic Southern comfort food isn’t just food—it’s a warm hug on a plate. Whether you grew up in the South or just love a hearty, golden-fried meal, this recipe will steal your heart (and maybe even a second helping from your plate).

Why You’ll Adore This Crispy Buttermilk Chicken Fried Steak

Let’s be honest: life’s too short to skip comfort food. Here’s exactly why you’ll love this chicken fried steak with country gravy as much as I do:

That Buttermilk Crunch: The buttermilk marinade makes the steak so juicy, and when it hits that flour coating, you get the most irresistible, crispy crust—pure Southern magic!
Homestyle Country Gravy: Nothing brings a plate of golden-fried steak to life like rich, creamy gravy flecked with herbs. It’s comforting, savory, and completely spoon-licking good (no judgment here).
Simple Pleasures: It’s messy, it’s fun, and it transports you straight to grandma’s table (even if you’re just in your own kitchen).
Family Classic: This recipe never fails to impress. Whether it’s a weeknight treat or a special weekend dinner, everyone asks for seconds—always.

Ingredients You’ll Need for Crispy Buttermilk Chicken Fried Steak with Country Gravy

Here’s what you’ll need to pull off this flavor-packed, stovetop wonder (plus a few of my favorite ingredient tips):

Steak: Cube steak is classic (it’s tenderized and ready to fry), but sirloin works beautifully too.
Buttermilk: For that tang and the ultimate tenderizing marinade—leave your steaks swimming overnight if you can!
Flour & Cornstarch: This duo gives you a perfect, crispy crust every time.
Eggs: Helps the breading stick for an extra-thick, hearty coating.
Salt & Black Pepper: Don’t be shy—good seasoning is everything here.
Garlic Powder & Onion Powder: For real, deep-down flavor.
Paprika: Just a touch adds gorgeous color and warmth.
Oil (for frying): Go for vegetable or canola; you want something neutral with a high smoke point.
Milk & Chicken Broth (for gravy): This combo creates a creamy, deeply savory base.
Butter: Adds richness to the gravy (because you deserve it).
Sage & Thyme: Fresh or dried, either works—these herbs round out the classic country vibe.
Additional Flour (for gravy): Reserved for thickening that dreamy sauce.

Pro tip: If you’re at the store and can’t decide between cube steak and sirloin, the cube steak’s textured surface clings to more crunchy coating.

Step-by-Step Guide: Making the Perfect Buttermilk Chicken Fried Steak

Don’t stress—it’s way easier than it looks, and I’ll walk you through every step:

Marinate the Steak: Pop the cube steaks in a baking dish, pour over the buttermilk, cover, and refrigerate for at least 2 hours (overnight is worth it for peak tenderness).
Prep Your Coating: In a bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
Dredge: Take each steak from the buttermilk (let the extra drip off) and press firmly into the flour mixture, turning and pressing so every bit is thickly coated.
Fry Like a Pro: Heat about 1/2 inch of oil in a skillet (I love a cast iron for even heat). Once it’s shimmering, gently lay in your steaks. Fry 3-4 minutes per side, until golden and crunchy.
Drain & Rest: Move the chicken fried steaks to a paper towel-lined plate so they stay crispy.
Make That Country Gravy: Pour off excess oil, keeping 2 tablespoons of fat in the pan. Melt in a chunk of butter, then whisk in a few tablespoons flour. Cook 1-2 minutes, then slowly whisk in milk and chicken broth. Stir constantly until thick and luscious.
Season: Add sage, thyme, salt, and black pepper to taste.
Serve: Spoon the piping hot gravy all over your crispy steak slabs (don’t hold back!).

Don’t rush the frying step—patience equals crunch! And when the gravy thickens, keep it moving with your whisk so you don’t get lumps.

My Secret Tips and Tricks for Chicken Fried Steak Success

Years of crispy buttermilk chicken fried steak experiments (and more than a few floury kitchen counters) taught me these little tricks:

Double Dredge for Extra Crunch: For a super-thick, craggily coating, dip back into the leftover buttermilk, then the flour mix again.
Temperature Matters: Too low, and your chicken fried steak will absorb oil and get greasy. Too hot, and it burns—so aim for 350°F (if you use a thermometer, you’ll nail it).
Rest Before Serving: Letting the steak drain keeps it from getting soggy under that dreamy gravy.
Flavorful Gravy: Don’t skip the herbs or pepper—you want that country gravy singing with savory notes.

If your gravy’s too thick, loosen with a splash of milk. Too thin? Simmer gently until it thickens (it always works out).

Creative Variations and Ingredient Swaps

Make this classic comfort dish your own! Here are some fun ideas and simple swaps:

Pork Chops: Try buttermilk chicken fried pork chops for another Southern favorite (same steps!).
Spicy Kick: Add a pinch of cayenne or smoked paprika to the dredge for serious flavor.
Gluten-Free: Substitute a gluten-free flour blend and cornstarch (still gives a crispy crust!).
Dairy-Free Version: Use plant-based milk and dairy-free butter in the gravy. Almond or soy milk works well, and vegan buttermilk is just 1 cup plant milk + 1 tbsp vinegar.
Herb Mix-Up: Swap sage and thyme for rosemary or even a little chive for a fresh twist.

I love tossing in some chopped parsley or chives as a garnish—makes everything look extra inviting and cheerful.

How to Serve and Store Your Chicken Fried Steak with Country Gravy

If you’re like us, you’ll want to serve your buttermilk chicken fried steak hot, smothered with country gravy, and piled next to creamy mashed potatoes or crisp green beans (hello, classic comfort food combinations!).

Leftovers: Store cooled chicken fried steak in an airtight container in the fridge for up to 3 days. The gravy keeps well in a separate jar.
To Reheat: Warm steaks in the oven at 350°F to restore crispiness; microwave the country gravy gently, stirring every 30 seconds.
Meal Prep: You can freeze cooked steaks (without gravy) in a single layer, then re-crisp in a hot oven whenever that craving strikes.

Serve with flaky biscuits or over a slice of toast for the ultimate open-faced sandwich (trust me, it’s ridiculously good).

FAQs: Your Top Questions About Chicken Fried Steak with Country Gravy Answered

Q: What cut of steak should I use?
I recommend cube steak for traditional chicken fried steak—it’s tender and perfect for the classic crispy coating. Sirloin works in a pinch but benefits from extra tenderizing.

Q: Can I use a deep fryer instead of a skillet?
Absolutely! Just keep your oil at 350°F and fry until golden. (A deep fryer gets the chicken fried steak ultra-crunchy.)

Q: My gravy turned out lumpy—what went wrong?
No worries! Lump-free country gravy comes from whisking the flour into the melted butter/fat until smooth before adding liquids. If lumps happen, a quick blitz with a whisk or an immersion blender usually saves the day.

Q: Can I make this buttermilk chicken fried steak ahead?
You can! Fry the steaks and store them in the fridge, then reheat in a hot oven to crisp up before serving. Gravy can be made ahead, too—just whisk in a splash of milk before reheating.

Q: What sides pair best?
Mashed potatoes and green beans are classics, but I’ll also pair this with coleslaw, cheesy grits, or roasted veggies—it’s a fantastic base for all your favorite sides.

If you whip up this crispy buttermilk chicken fried steak with country gravy, please let me know how it goes—or send a picture! Sharing a taste of home with you is my favorite part of cooking (even if we’re miles apart). Enjoy every crispy, saucy, soul-warming bite!

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