Crispy Buttermilk Chicken Fried Steak with Country Gravy
This classic Southern dish combines tender, juicy cube steaks with a crispy coating, all smothered in rich, creamy gravy. It’s perfect for family dinners or special occasions.
Ingredients
For the steak
- 4 pieces cube steaks (about 1/2 inch thick)
- 2 cups buttermilk for marinating
- 2 large eggs for egg wash
- 1.5 cups all-purpose flour for coating
- to taste salt
- to taste pepper
- oil for frying
For the gravy
- 2 cups milk for the gravy
- 0.25 cups butter
- 0.25 cups all-purpose flour for thickening gravy
- to taste salt for the gravy
- to taste pepper for the gravy
Instructions
Marination
- Marinate the cube steaks in buttermilk for at least an hour.
Coating the Steaks
- In a bowl, whisk together the eggs.
- In another dish, mix flour with salt and pepper.
- Remove steaks from buttermilk, dip each steak into the egg wash, then dredge in the flour mixture until coated.
Frying
- Heat oil in a skillet over medium heat.
- Fry each steak until golden brown and cooked through, about 4 minutes per side.
- Remove steaks and keep warm.
Making the Gravy
- In the same skillet, melt butter, whisk in flour, and cook for a minute.
- Gradually add milk while whisking continuously, until thickened. Season with salt and pepper.
Serving
- Serve the fried steak with the country gravy poured over the top.
Notes
For a complete meal, serve with creamy mashed potatoes and steamed green beans. For a lighter option, consider using poultry instead of beef.