If you crave the warmth and comfort of Southern cooking, then the Crispy Buttermilk Chicken Fried Steak Recipe is your new best friend. This dish combines tender cube steaks soaked in tangy buttermilk, coated in a perfectly seasoned and ultra-crispy crust, and fried to golden perfection. Every bite delivers that irresistible crunch followed by juicy, flavorful meat, making it a true soul-satisfying meal that feels like a hug from the inside out. Whether you’re cooking for a family dinner or impressing guests, this recipe brings that beloved classic home with ease and flair.
Ingredients You’ll Need
The magic behind this Crispy Buttermilk Chicken Fried Steak Recipe lies in a handful of simple ingredients that are easy to find but powerful in flavor. Each component plays a vital role in creating the perfect balance of tenderness, spice, and crunch that makes this dish unforgettable.
- 4 cube steaks: These tenderized beef cuts are the star of the show and soak up the buttermilk marinade beautifully.
- 2 cups buttermilk: Adds moisture and tang while tenderizing the meat for melt-in-your-mouth texture.
- 2 large eggs: Helps the seasoned flour mixture stick tightly for that crispy coating.
- 1 ½ cups all-purpose flour: Forms the base of the crunchy crust and helps lock in juices.
- ½ cup cornstarch: Adds extra crunch and a light texture to the breading.
- 1 teaspoon baking powder: Gives the coating a subtle lift, keeping it airy and crisp.
- 1 teaspoon paprika: Brings a warm, smoky flavor and vibrant color to the crust.
- 1 teaspoon garlic powder: Infuses a savory punch throughout the breading.
- 1 teaspoon onion powder: Deepens the umami notes in every bite.
- 1 teaspoon salt: Enhances and balances all the flavors perfectly.
- ½ teaspoon black pepper: Adds mild heat and sharpness to the seasoning blend.
- ½ teaspoon cayenne pepper (optional): For those who love a little extra kick of spice.
- Vegetable oil for frying: Provides the perfect medium to get that golden crust without overpowering the steak.
How to Make Crispy Buttermilk Chicken Fried Steak Recipe
Step 1: Marinate the Cube Steaks
Start by placing your cube steaks in a shallow dish and covering them with buttermilk. This soak not only tenderizes the meat but also imparts subtle tanginess that makes each bite extra juicy and flavorful. Pop them in the fridge for at least 1 hour, or overnight if you have time—this extra patience pays off deliciously.
Step 2: Prepare the Breading Stations
While the steaks marinate, whisk your eggs in a shallow bowl until smooth. In a separate large bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re feeling bold. This seasoned mix will create that coveted crispy crust that’s bursting with flavor.
Step 3: Coat the Steaks
Remove each steak from the buttermilk, allowing the excess to drip off gently. Dip first into the flour mixture, then the beaten eggs, and back into the flour mixture again, pressing firmly so the coating clings well. This double-dip technique is key to that thick, crunchy exterior everyone loves.
Step 4: Let the Coated Steaks Rest
Place your breaded steaks on a tray and let them rest for 10 to 15 minutes before frying. This important step helps the coating adhere properly, which means you’ll get a crispier crust that doesn’t fall off once it hits the hot oil.
Step 5: Fry to Perfection
Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it shimmers. Fry the steaks one or two at a time—crowding the pan steals away that crunch—cooking each side for 3 to 4 minutes until golden brown and irresistibly crispy. Remove them to a paper towel–lined plate to drain any excess oil and keep that crust perfectly crisp.
How to Serve Crispy Buttermilk Chicken Fried Steak Recipe
Garnishes
Simple garnishes like chopped fresh parsley or a sprinkle of cracked black pepper add a fresh, inviting touch. For that traditional Southern feel, serve with a generous ladle of creamy white pepper gravy that soaks into every crispy nook.
Side Dishes
The beauty of this recipe is how well it pairs with classic comfort sides. Creamy mashed potatoes, buttery corn on the cob, or crisp green beans bring balance and round out the meal. For a vibrant touch, consider a tangy coleslaw or a fresh garden salad.
Creative Ways to Present
Take your Crispy Buttermilk Chicken Fried Steak to the next level by serving it as sliders with pickles and spicy aioli on soft buns, or slice it thin and layer atop a bed of greens for a hearty salad. Either way, the crunchy, savory star will shine in every presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chicken fried steak is a real treat and stores well in the fridge for up to 3 days. Keep it in an airtight container to preserve the crust, and enjoy it cold or reheated slightly crispy.
Freezing
You can freeze the breaded steaks before frying if you want to prep in advance. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 1 month. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Reheating
To bring back that delightful crunch, reheat leftover steak in a preheated oven or air fryer at 350°F for about 10 minutes. Avoid microwaving as it tends to make the coating soggy. This method restores crispiness and keeps the steak juicy inside.
FAQs
Can I use a different cut of meat?
Cube steak is ideal because it’s tenderized and flat, perfect for frying. If unavailable, thin-cut round steak or sirloin pounded flat can work, but the texture might vary slightly.
Why soak the steaks in buttermilk?
Buttermilk tenderizes the meat and adds moisture, leading to a juicier, more flavorful chicken fried steak. The mild acidity breaks down proteins gently during the soak.
Is cayenne pepper necessary?
The cayenne is optional but highly recommended if you enjoy a subtle warmth that balances the richness of the fried steak. Feel free to adjust or omit based on your heat preference.
How do I get the coating extra crispy?
Using a mix of flour and cornstarch plus double-dipping in the breading mixture helps create an irresistibly crispy crust. Also, letting the coated steaks rest before frying is crucial to ensure the coating sticks well.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use cornstarch as is. Just make sure your seasonings and other ingredients are gluten-free certified for best results.
Final Thoughts
I can’t recommend enough giving this Crispy Buttermilk Chicken Fried Steak Recipe a try at home. It’s a guaranteed crowd-pleaser with that perfect balance of tenderness and crunch that keeps everyone reaching for more. Whether it’s weeknight comfort food or weekend indulgence, this dish delivers soul food magic every time. So heat that oil, get your hands messy, and prepare to fall in love with a classic Southern favorite all over again!
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Crispy Buttermilk Chicken Fried Steak Recipe
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Nut-Free
Description
This Crispy Buttermilk Chicken Fried Steak recipe delivers a tender, flavorful steak with a perfectly crunchy coating. The steaks are marinated in tangy buttermilk to enhance tenderness, then coated with a seasoned flour and cornstarch mixture before being pan-fried to golden perfection. A Southern American classic, it’s ideal served hot with cream gravy and classic sides like mashed potatoes.
Ingredients
For the Steak and Marinade
- 4 cube steaks (about 4–6 oz each)
- 2 cups buttermilk
- 2 large eggs
For the Breading Mixture
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil for frying (about ½ inch deep in skillet)
Instructions
- Marinate the steaks: Place the cube steaks in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or overnight for extra tenderness.
- Prepare egg wash and flour mixture: In a separate bowl, beat the eggs. In another large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
- Coat the steaks: Remove the steaks from the buttermilk, allowing excess to drip off. Dip each steak first into the flour mixture, then into the beaten eggs, and back into the flour mixture, pressing firmly to ensure a thick, even coating. Place the breaded steaks onto a tray and let them rest for 10–15 minutes to help the coating adhere better.
- Heat the oil: Pour vegetable oil into a large skillet to about ½ inch depth and heat over medium-high until shimmering but not smoking.
- Fry the steaks: Fry the steaks one or two at a time (avoid crowding) for 3–4 minutes per side or until golden brown and crispy. Use tongs to gently flip and manage them during cooking.
- Drain and serve: Transfer cooked steaks to a paper towel–lined plate to drain excess oil. Serve hot with cream gravy, mashed potatoes, or your favorite sides for a comforting Southern meal.
Notes
- Letting the breaded steaks rest before frying helps the coating stick and remain crispy during cooking.
- For an authentic touch, serve with homemade white pepper cream gravy.
- You can marinate the steaks overnight for deeper tenderness and flavor.
- Use a thermometer to keep oil around 350°F for optimal frying results.
