I’ve been making chicken fried steak for years, and it’s still one of my family’s favorite dishes. My kids love it because it’s a comforting, homestyle meal that’s easy to make and always a crowd-pleaser.
I love it because it’s a great way to use up leftover steak and get creative with different seasonings and toppings. The buttermilk marinade adds a rich, tangy flavor that complements the crispy exterior and tender interior of the steak perfectly.
I’ve made this recipe for everything from casual weeknight dinners to special occasions like holidays and family gatherings. It’s always a hit, and I’m happy to share the recipe with you today.
One of the things I appreciate about this recipe is how versatile it is – you can serve it with a variety of sides, from classic mashed potatoes to roasted vegetables or even a simple green salad. The key to making great chicken fried steak is in the breading and frying process, which requires some care and attention to detail.
But trust me, the payoff is worth the extra effort – a crispy, golden-brown crust on your steak is unbeatable. Whether you’re in the mood for something hearty and comforting or just looking for a new twist on an old favorite, this recipe is sure to please.
Buttermilk Chicken Fried Steak
4.9 from 958 votes
Tender cube steaks are marinated in tangy buttermilk, then coated in a seasoned flour mixture and fried until golden and crisp. This Southern classic is served with a creamy country gravy made from the pan drippings.
1Place the cube steaks in a large shallow dish and pour the buttermilk over them, turning to coat.
2Cover and refrigerate for at least 1 hour or up to 4 hours to tenderize and flavor the meat.
3In a medium shallow dish, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
4Remove each steak from the buttermilk, letting excess drip off, then dredge it in the seasoned flour, pressing firmly so the coating adheres.
5Place the coated steaks on a plate and let them rest for 5 minutes.
6Pour vegetable oil into a large cast iron skillet to a depth of about 1/4 inch and heat over medium-high heat until it shimmers and a pinch of flour sizzles immediately (about 350°F).
7Carefully place two steaks in the hot oil without overcrowding and fry for 3 to 4 minutes per side until deep golden brown and crispy.
8Transfer to a paper towel-lined plate and repeat with the remaining steaks, adding more oil if needed.
9Pour off all but 3 tablespoons of the pan drippings, leaving the browned bits in the skillet.
10Reduce the heat to medium, whisk in the 3 tablespoons of flour, and cook for 1 to 2 minutes, stirring constantly, until the mixture turns a light golden color.
11Gradually whisk in the milk, scraping up any browned bits from the bottom of the pan.
12Continue cooking, whisking often, until the gravy thickens and comes to a gentle simmer, about 3 to 5 minutes.
13Season with salt and pepper to taste, then serve immediately over the chicken fried steaks.
For extra tenderness, you can also pound the cube steaks to an even 1/4-inch thickness before marinating. The buttermilk marinade can be replaced with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
Watch Video Of How Buttermilk Chicken Fried Steak Works
This chicken fried steak buttermilk recipe has become a staple in our household over the years – not only is it delicious, but it’s also incredibly easy to make and customize to suit your tastes.
For optimal results, store any leftover steak in an airtight container in the fridge for up to 3 days or freeze for up to 2 months – reheat as needed by pan-frying until crispy again.
❓ Frequently Asked Questions About Buttermilk Chicken Fried Steak
1. What type of meat should I use for this recipe?
You can use either beef or pork cutlets for this recipe – just make sure they’re thin enough to cook evenly. Beef cutlets will give you a more traditional chicken fried steak flavor, while pork cutlets will add a slightly sweeter taste.
2. Can I use regular milk instead of buttermilk?
While you can substitute regular milk in a pinch, keep in mind that it won’t give you the same level of tanginess as buttermilk. If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon white vinegar or lemon juice – let it sit for 5-10 minutes before using.
3. How do I get the breading to stick to the meat?
To ensure that your breading adheres well to the meat, make sure your meat is dry before dredging it in flour – pat it dry with paper towels if necessary.
4. Can I make this recipe ahead of time?
You can marinate your steak in buttermilk for up to 24 hours before frying – just be sure to keep it refrigerated at 40°F (4°C) or below.
5. What sides go well with chicken fried steak?
This dish pairs well with classic comfort foods like mashed potatoes, roasted vegetables, or even a simple green salad – feel free to get creative and add your own favorite sides!
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