Okay, friend if you’re craving some serious Southern comfort, let me introduce you to your new go-to: Crispy Buttermilk Chicken Fried Steak with Country Gravy. This dish is like a warm hug from grandma’s kitchen crispy, juicy, rich, and smothered in creamy, peppery gravy. Whether it’s a cozy weekend dinner or a soul-soothing weekday treat, this recipe is pure down-home goodness. Trust me, once you try it, you’ll be hooked!

Why You’ll Love Crispy Buttermilk Chicken Fried Steak with Country Gravy

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Works beautifully as a hearty dinner or an indulgent brunch. Serve it over mashed potatoes, biscuits, or even waffles.

Budget-Friendly: Made with cube steak and pantry staples, this recipe stretches your dollar without skimping on flavor.

Quick and Easy: Don’t be intimidated this is Southern comfort made simple with just a few steps and basic ingredients.

Customizable: Add a spicy kick to the gravy, toss in herbs, or go gluten-free with a flour substitute.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Crispy Buttermilk Chicken Fried Steak with Country Gravy

This classic dish is all about the perfect crust, juicy steak, and rich gravy. Here’s what brings it all together:

Cube Steaks: Tenderized cuts of beef that fry up juicy on the inside and crispy on the outside.

Buttermilk: Soaks into the meat to tenderize and add a subtle tang that makes every bite irresistible.

All-Purpose Flour: The base of that ultra-crispy golden coating.

Eggs: Help bind the coating to the steak for maximum crunch factor.

Salt and Black Pepper: The simple seasoning combo that never fails.

Garlic Powder & Onion Powder: Add that extra savory depth to both the steak and the gravy.

Paprika: For color and a gentle smokiness that elevates the flavor.

Oil for Frying: Go for a neutral oil like canola or vegetable hot and ready for that sizzle.

Butter and Flour (for the gravy): The dreamy base for that creamy, rich country-style gravy.

Milk: Brings the gravy together into silky, pourable perfection.

Cracked Black Pepper: Gives the gravy its signature kick.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Set up a deep skillet or cast iron pan over medium heat. You’ll want the oil hot and ready for a nice, even fry.

Combine Ingredients: In one bowl, whisk the eggs and buttermilk. In another, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.

Prepare Your Cooking Vessel: Heat your oil in the skillet to 350°F (175°C). You’ll want about ½ inch of oil in the pan just enough to shallow-fry.

Assemble the Dish: Dip each cube steak into the buttermilk-egg mixture, then dredge it through the seasoned flour. Press it in to get that coating to stick!

Cook to Perfection: Fry each steak for 3–4 minutes per side, until golden and crispy. Set on a wire rack or paper towel-lined plate to drain while you make the gravy.

Finishing Touches: In a separate pan, melt butter and whisk in flour to make a roux. Slowly whisk in milk, season with salt and lots of black pepper, and cook until thickened.

Serve and Enjoy: Plate the steaks and smother with that creamy, peppery gravy. Serve hot and dig in!

Nutrition Facts: Servings: 4
Calories per serving: approx. 520

Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Crispy Buttermilk Chicken Fried Steak with Country Gravy

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Serve over creamy mashed potatoes for the ultimate comfort combo.
Pair with buttermilk biscuits and green beans for a full Southern spread.
Top with a fried egg for a decadent brunch twist.
Add hot sauce or pickled jalapeños for a bold, spicy kick.
Serve with coleslaw or a fresh garden salad to balance the richness.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Let the coated steaks rest for a few minutes before frying this helps the coating stay put.
Use a thermometer to keep the oil at the right temperature too hot or too cold can ruin the crust.
Don’t overcrowd the pan fry in batches for best results.
Make sure to season every layer: the flour, the gravy, and even the steaks after frying.
Double the gravy if you’re a sauce lover (no judgment here).

FAQ’s

1 Can I use a different cut of meat?
Yes, you can use sirloin or round steak that’s been tenderized, but cube steak is classic and convenient.

2 Can I make this gluten-free?
Absolutely—just use a gluten-free flour blend for dredging and gravy.

3 Can I air fry instead of pan-frying?
Yes, but the texture won’t be quite as crispy. Spray with oil and air fry at 400°F for 10–12 minutes, flipping halfway.

4 Can I use plant-based milk for the gravy?
You can! Unsweetened almond or oat milk works great just make sure it’s plain, not flavored.

5 What’s the difference between chicken fried steak and country fried steak?
They’re similar, but chicken fried steak typically comes with white gravy while country fried steak might come with brown gravy.

6 Can I make this ahead of time?
You can fry the steaks ahead and reheat them in the oven. Make the gravy fresh for best results.

7 How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep it crispy.

8 Can I freeze it?
Yes freeze the fried steaks on a baking sheet, then store in a freezer bag. Reheat from frozen in the oven at 375°F until hot.

9 How do I avoid soggy coating?
Let the steak rest before frying, don’t crowd the pan, and let it drain on a rack not a plate.

10 Can I use heavy cream in the gravy?
Yes! For an ultra-rich gravy, swap in some cream for part of the milk.

Conclusion

Crispy Buttermilk Chicken Fried Steak with Country Gravy isn’t just a meal it’s a Southern experience on a plate. Crunchy on the outside, juicy on the inside, and topped with creamy, peppery gravy, it’s the kind of dish that warms your soul and fills your belly with joy. Whether it’s your first time or your hundredth, this recipe is one of those timeless classics that never fails to satisfy. So roll up your sleeves and get ready for some seriously good comfort food your taste buds will thank you!

Print