Crispy Buttermilk Chicken Fried Steak with Country Gravy
Ingredients:
For the Steak:
4 cube steaks (about 1/2 inch thick)
2 cups buttermilk
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Vegetable oil for frying
For the Gravy:
1/4 cup all-purpose flour
2 1/2 cups whole milk
Salt and black pepper to taste
Directions:
1️⃣ Prepare the Steaks: Place cube steaks between plastic wrap and gently pound to 1/4 inch thickness to tenderize. Season both sides with salt and pepper.
2️⃣ Create the Batter: In a shallow bowl, whisk together buttermilk and eggs. In another bowl, mix flour with paprika, cayenne (if using), garlic powder, onion powder, and a pinch of salt and pepper.
3️⃣ Bread the Steaks: Dredge steaks in the seasoned flour, dip into the buttermilk mixture, and dredge again in the flour. Press flour firmly to adhere.
4️⃣ Fry the Steaks: In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry steaks in batches for 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.
5️⃣ Make the Gravy: Discard most of the oil from the pan, leaving about 2 tablespoons and the browned bits. Whisk in flour and cook for 1 minute. Slowly whisk in milk, scraping the pan to release flavor. Cook, whisking constantly, until thickened, about 5–7 minutes. Season with salt and pepper.
6️⃣ Serve: Serve steaks hot with a generous spoonful of country gravy on top.