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The first mouthful of this crunchy buttermilk chicken fried steak brought back memories of my grandma's place, where you could always catch the smell of sizzling meat and bubbling gravy. The steak is so soft, tucked into a crunchy, savory shell, and just drinks up that creamy, Southern-style gravy. It's my go-to for comfort, a little treat that always hits the spot.
I found out about soaking steak in buttermilk ages ago while trying to soften up some tough meat. The tang helped break it down perfectly, and the tasty flour mix gave the outside such a satisfying crunch. It just struck that sweet spot between crispy and comfy.
Unbeatable Ingredients
- Cube steak (1 cm thick): sturdy but tender, easy to pound out thinner. Try to get pieces with even thickness and not much fat marbled in.
- Buttermilk: handles the tenderizing and adds a bit of tang. Makes the coating stick better. I always grab the freshest, creamiest kind I can.
- Eggs: help everything stick together and make the crust extra good. I like using big, fresh eggs.
- All-purpose flour: does double duty—it's the base for that crust and goes into the gravy too. Give it a quick sift so you don't get clumps.
- Cayenne (optional): if you want a pinch of heat, this is your friend.
- Paprika, onion powder, garlic powder: flavor boosters that make the coating really sing. Start with fresh spices for the best punch.
- Vegetable oil: you want an oil that can get hot before it starts burning, so stick with something plain and neutral.
Pick cube steaks that feel nice and firm and have a bright reddish color—those are usually the freshest picks.
Step-by-Step Cooking
- Tenderizing Time:
- Lay your steak between two pieces of plastic and gently pound until it's about 0.5 cm thick. Getting it even helps cook things fast and softens up the tougher bits.
- Mixing and Dredging Set-Up:
- Stir together the buttermilk and eggs for the wet dip. In a separate bowl, blend your dry flour and spices. The double-layer breading keeps the steak juicy and gives you that thick, crunchy coat.
- Layering the Coating:
- Dunk steaks into the seasoned flour, then the buttermilk mixture, then back into the flour. Press on that last coat so it really sticks.
- Getting Fried:
- Add about 1.25 cm of veggie oil to a pan and heat until it shimmers but doesn't smoke. Fry for 3–4 minutes per side till they're deep golden. Try not to rush it—keeping the oil at the right heat makes all the difference.
- Gravy Time:
- Pour out most of the oil but keep those tasty brown bits. Stir flour into the pan to form a paste, then whisk in milk little by little, scraping all that flavor up. Let it simmer gently until you've got a thick, dreamy sauce.
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One time I got impatient and heated the oil too much, which scorched the crust and left it bitter. That was a lesson in waiting until the oil is just shimmering—if it starts to smoke, it's way too hot. Since then, every batch has turned out awesome.
Plan Ahead Tips
Double-bread the steaks first and chill them on a rack so the coating sets up. Fry them up right before feeding everyone so they stay crispy. The gravy's fine if you make it a few hours ahead—just heat it up gently.
Ways To Switch Things Up
Try smoked paprika instead of cayenne, or throw in a little dried thyme with the flour for an herbal vibe. Want it spicy? Add hot sauce to the buttermilk mixture.
Change It For The Season
When it's cold, dish it up with some sautéed greens or roasted roots. In summer or spring, lighten things up with a tangy slaw or tomato salad to cut the richness.
Handy Tools
A sturdy, heavy pan keeps the heat right where you want it. If you don't have a meat mallet, a rolling pin works fine to flatten steaks. Grab some tongs—they make turning steaks easy without ruining that crunchy outer layer.
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Top Tips
- Let the buttermilk and eggs warm up before starting—your coating will go on smoother and stay put better.
- If you fill the pan too much, the crust can get soggy—give every steak a little space so the oil temp stays steady.
- Let your gravy simmer gently so it thickens up right—cranking the heat can burn it, but keeping it too cool won't get you that creamy sauce.
Common Questions
- → What’s the trick to keeping the steak tender?
Using a meat mallet to lightly pound the cube steaks breaks down the fibers just right without squishing the meat too much.
- → Why soak the steak in buttermilk?
Buttermilk softens the meat and adds a bit of tang, plus it helps the flour coating stick better for a crunchier crust.
- → How do I get an extra crispy crust?
Dip the steaks twice in the seasoned flour mix and keep the oil hot so they come out golden and crunchy every time.
- → Which oil works best for frying?
Vegetable oil with a high smoke point is great for shallow frying because it crisps the outside without burning.
- → How can I make gravy without lumps?
Mix the flour and pan drippings well in the oil first, then slowly stir in milk while whisking so the sauce stays smooth.