If you’re craving the ultimate comfort food that delivers satisfying crunch with every bite, look no further than Crispy Buttermilk Chicken Fried Steak. This dish is all about golden-brown perfection: tender cube steaks get a tangy buttermilk bath, are breaded in a seasoned flour mixture, and then lovingly fried until irresistibly crispy. Paired with classic peppery gravy and a side of mashed potatoes, it’s the Southern staple that never fails to wow friends and family—no matter the occasion.
Ingredients You’ll Need
The magic of Crispy Buttermilk Chicken Fried Steak lies in a lineup of simple, pantry-friendly ingredients. Each one plays a crucial role, from the juiciness of the steak to the crunch of the coating, creating that signature blend of texture and flavor you love.
- Cube Steaks: These tenderized steaks are the ideal cut for absorbing buttermilk and staying juicy after frying.
- Buttermilk: Its tanginess not only flavors the meat but also helps tenderize it for that melt-in-your-mouth bite.
- Large Eggs: Beaten eggs create a sticky layer that helps the breading adhere perfectly.
- All-Purpose Flour: The backbone of the breading, ensuring a satisfying, crunchy base.
- Cornstarch: Adding cornstarch in with the flour gives the coating that extra crispiness.
- Baking Powder: A pinch of leavening lightens the breading, making it puff up and crackle when fried.
- Paprika: Smoked or sweet, it lends subtle warmth and a lovely color to your coating.
- Garlic Powder: For those savory, aromatic notes that make the flavor pop.
- Onion Powder: Adds depth and a gentle sweetness to balance the seasonings.
- Salt: Don’t skimp—salt brings out every nuance in your breading and meat.
- Black Pepper: Essential for a kick; use freshly ground for the best aroma and bite.
- Cayenne Pepper (optional): Sprinkle in some cayenne if you’re in the mood for a little Southern heat.
- Vegetable Oil for Frying: Chosen for its high smoke point, this oil ensures your steaks fry to a perfect golden crisp without burning.
How to Make Crispy Buttermilk Chicken Fried Steak
Step 1: Marinate the Steaks in Buttermilk
Start by placing your cube steaks in a shallow dish, then pour the buttermilk right over them. Make sure each steak is bathed completely in the creamy marinade. Cover and tuck them in the fridge for at least 1 hour (or overnight, if you’re planning ahead), allowing the buttermilk’s tang and tenderizing power to work its magic. This step is what guarantees those fork-tender results in your finished Crispy Buttermilk Chicken Fried Steak.
Step 2: Prepare Your Breading Station
While your steaks soak, set up a breading station with three bowls: one with the beaten eggs, and another with the flour, cornstarch, baking powder, paprika, garlic and onion powders, salt, black pepper, and cayenne (if using). Whisk that flour mixture thoroughly so every flavor and bit of crispiness gets evenly distributed in each bite.
Step 3: Bread the Steaks
Remove the steaks from their buttermilk bath, letting the excess drip off. One at a time, dredge each steak in the seasoned flour mixture, then dip it into the eggs, and finally back into the flour again. Press the flour onto the surface for an extra-thick, meal-worthy crust. Arrange the breaded steaks on a tray and let them rest for about 10 to 15 minutes; this resting period is a secret trick to help the coating firmly cling during frying.
Step 4: Fry Until Golden and Crispy
Pour about half an inch of vegetable oil into a large skillet and set it over medium-high heat. Once the oil is shimmering, carefully slip in the steaks, just one or two at a time so the oil temperature stays steady. Fry each steak for about 3 to 4 minutes per side, turning only once. You’ll know it’s ready when that breading is a deep, gorgeous golden brown—exactly what makes Crispy Buttermilk Chicken Fried Steak impossible to resist. Place the finished steaks on a paper towel–lined plate to drain off any extra oil.
Step 5: Serve While Hot
Move quickly and serve your Crispy Buttermilk Chicken Fried Steak piping hot while that crust is at its peak of crunchiness. Pair it with your favorite country-style sides, and don’t forget the creamy white gravy for pouring (or smothering!) over the top.
How to Serve Crispy Buttermilk Chicken Fried Steak
Garnishes
Sprinkle your chicken fried steak with chopped fresh parsley or chives for a pop of color and a lift of herbal freshness. A generous grind of black pepper over the finished steak or a drizzle of classic white pepper gravy will add both visual flair and irresistible Southern flavor.
Side Dishes
No serving of Crispy Buttermilk Chicken Fried Steak is truly complete without a generous scoop of creamy mashed potatoes and a heap of green beans or collard greens. Fluffy buttermilk biscuits are also a must for sopping up every last drop of gravy on the plate, creating the ultimate comfort meal experience.
Creative Ways to Present
For a fun twist, try serving the steak cut into bite-sized strips as hearty sliders or even nestled atop freshly baked buttermilk biscuits for a Southern sandwich. You could even slice it up and serve on a bed of crisp salad greens, topped with a drizzle of peppery ranch, for a lighter—but still indulgent—meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the chicken fried steak cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. Make sure to separate layers with parchment paper to help keep the breading intact and crispy.
Freezing
Crispy Buttermilk Chicken Fried Steak freezes surprisingly well! Arrange cooled steaks on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep their flavor and texture for up to two months. Reheat straight from frozen for convenience and continued crunch.
Reheating
To restore maximum crispiness, reheat the steak in a 375°F (190°C) oven for about 10–12 minutes, or until hot and sizzling. An air fryer works wonders too, crisping up the coating without the need for extra oil. Avoid microwaving, as it tends to make the breading soggy.
FAQs
Why is my chicken fried steak not crispy?
If your Crispy Buttermilk Chicken Fried Steak turns out soggy, it could be due to overcrowding the pan or not letting the breaded steaks rest before frying. Frying in hot oil with space between the steaks helps the coating set up golden and crunchy.
Can I use a different cut of steak?
Cube steak is the traditional choice for this dish, but you can use other tenderized cuts such as round steak. Just be sure to tenderize thoroughly so your Crispy Buttermilk Chicken Fried Steak stays moist and delicious.
Is buttermilk necessary?
Buttermilk is key for both flavor and tenderness, but in a pinch, you can substitute by adding a tablespoon of lemon juice or vinegar to two cups of regular milk and letting it sit for five minutes before marinating the steaks.
Can I bake instead of fry?
Baking won’t deliver that signature crunch, but you can bake breaded steaks on a wire rack in a hot oven, flipping halfway through. For true Southern-style Crispy Buttermilk Chicken Fried Steak though, pan frying is the way to go.
What oil is best for frying?
Choose a neutral oil with a high smoke point, like vegetable or canola oil, for frying. These oils let the herbaceous, peppery flavors of your Crispy Buttermilk Chicken Fried Steak shine while achieving that craveable crispy crust.
Final Thoughts
If you love generous portions, rich Southern flavor, and the sheer joy of biting into a shatteringly crisp crust, then it’s time to try making Crispy Buttermilk Chicken Fried Steak at home. It’s deeply satisfying, straightforward, and always brings people together around the table. Give it a go—you may just discover your new go-to comfort food!
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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: Vegetarian
Description
Indulge in the ultimate comfort food with this recipe for Crispy Buttermilk Chicken Fried Steak. Tender cube steaks are marinated in buttermilk, coated in a seasoned flour mixture, and fried to golden perfection for a satisfying meal that’s sure to please.
Ingredients
Cube Steaks:
4 cube steaks (about 4–6 oz each)
Buttermilk Marinade:
2 cups buttermilk
Breading:
2 large eggs, 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)
Others:
Vegetable oil for frying
Instructions
- Marinate the Steaks: Place cube steaks in buttermilk, refrigerate.
- Prepare Breading: Beat eggs, mix dry ingredients in a bowl.
- Coat and Bread the Steaks: Dip steaks in flour, then eggs, then flour again.
- Fry: Fry breaded steaks until golden brown.
- Drain and Serve: Drain on paper towels and serve hot.
Notes
- Resting breaded steaks before frying helps the coating stay crisp.
- For a classic touch, serve with homemade white pepper gravy.
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 130mg
