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
Scale
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.
