Name: Crispy Buttermilk Chicken Fried Steak with Country Gravy
Prep time: 15 min
Cook time: 20 min
Total time: PT-488385H39M39S
Cuisine: Southern American
Ingredients: 4 cube steaks (about 1½ lb total); 2 cups buttermilk; 2 large eggs; 1½ cups all-purpose flour; 1 teaspoon paprika; 1 teaspoon kosher salt, divided; ½ teaspoon black pepper, divided; Vegetable oil, for frying (about 2 cups); 3 tablespoons pan drippings (or butter); 3 tablespoons all-purpose flour; 2 cups whole milk; ½ teaspoon kosher salt; ¼ teaspoon black pepper

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This Crispy Buttermilk Chicken Fried Steak with Country Gravy is Southern comfort food at its finest. I take tender cube steaks, soak them in a tangy buttermilk mixture, dredge them in seasoned flour, and fry them until golden brown. Then I smother everything in a creamy, peppery country gravy. It’s the kind of hearty meal that brings warmth to the table and leaves everyone completely satisfied.

Crispy Buttermilk Chicken Fried Steak with Country Gravy

Why You’ll Love This Recipe

I love how this dish brings crispy, juicy, and creamy together all in one plate. The buttermilk marinade makes the steaks extra tender, while the seasoned crust adds a satisfying crunch. And that gravy? I could eat it with a spoon. It’s a no-fail dinner when I want something rustic, flavorful, and comforting. Best of all, it uses pantry staples and comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cube steaks (about 1/2 inch thick)
2 cups buttermilk
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon paprika

Note: This is a partial list. Be sure to check the full recipe for gravy ingredients and additional seasonings if available.

Directions

I start by whisking together the buttermilk and eggs in a large bowl. I add the cube steaks, making sure they’re fully submerged, and let them marinate for at least 30 minutes (or up to overnight for extra tenderness).
In a separate shallow dish, I mix the flour with paprika and a pinch of salt and pepper.
I remove each steak from the buttermilk mixture, letting the excess drip off, then dredge it in the seasoned flour, pressing gently to get a good coating.
I heat oil in a large skillet over medium-high heat and fry the steaks in batches for 3–4 minutes per side until they’re crispy and golden brown.
I transfer the cooked steaks to a paper towel-lined plate to drain.
For the country gravy, I use some of the leftover pan drippings, add a few tablespoons of flour, and whisk until smooth. Then I slowly pour in milk, stirring constantly, until the gravy is thick and creamy. I season it generously with salt and black pepper.
I pour the gravy over the fried steaks and serve hot.

Servings and timing

This recipe makes 4 servings. Prep time takes about 15 minutes (plus marinating), cooking time is around 20 minutes, and gravy prep takes an additional 10 minutes. In total, it comes together in roughly 45 minutes to 1 hour.

Variations

When I want to switch it up, I sometimes add a bit of cayenne pepper to the flour for a spicy kick. I’ve also made it with pork cube steaks instead of beef, and it’s just as good. For the gravy, adding a dash of garlic powder or swapping in sausage makes it even more flavorful. I’ve even served it over biscuits instead of mashed potatoes for a Southern breakfast twist.

Storage/Reheating

I store leftover steaks in an airtight container in the fridge for up to 3 days. To keep them crispy, I reheat them in the oven at 375°F for about 10–15 minutes. The gravy can be stored separately and reheated gently on the stove or in the microwave with a splash of milk to loosen it up.

FAQs

What kind of meat is best for chicken fried steak?

I always use cube steak because it’s tenderized and cooks quickly. It also holds up well to frying and stays juicy inside.

Can I make this without buttermilk?

Yes, I’ve used a mix of milk and a tablespoon of vinegar or lemon juice as a substitute. Let it sit for 5–10 minutes before using—it works in a pinch.

How do I keep the breading from falling off?

I make sure to press the flour coating firmly onto the steak and let it rest a few minutes before frying. Also, I avoid overcrowding the pan so the crust has room to crisp up.

Is this the same as country fried steak?

They’re very similar, but traditionally, chicken fried steak has a crispier coating and is served with a white pepper gravy, while country fried steak often comes with brown gravy.

Can I make this gluten-free?

Yes, I’ve tried it with a gluten-free flour blend and it works well. Just make sure to adjust the gravy ingredients to match.

Conclusion

Crispy Buttermilk Chicken Fried Steak with Country Gravy is everything I want in a comfort meal—crispy outside, tender inside, and drenched in creamy gravy. It’s a Southern staple I never get tired of making, and it always hits the spot whether I serve it for a cozy dinner or a weekend brunch. It’s rustic, hearty, and downright delicious every time.