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Delicious Chicken Fried Steak topped with creamy country gravy on a plate

Crispy Buttermilk Chicken Fried Steak with Country Gravy

A hearty and comforting dish that features tenderized beef steaks marinated in buttermilk, coated in seasoned flour, and served with creamy country gravy.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Buttermilk Chicken Fried Steak
  • 4 pieces tenderized beef steaks (round or cube steaks work well)
  • 2 cups buttermilk For marinating the steaks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup all-purpose flour For coating the steaks
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Oil for frying (canola or vegetable oil) Enough for ½ inch depth in the skillet
For the Country Gravy
  • ¼ cup bacon grease or oil from frying
  • ¼ cup all-purpose flour For the roux
  • 2 cups milk Whole milk for creaminess
  • Salt and black pepper to taste

Method
 

Marinade the Meat
  1. In a large bowl, combine buttermilk, salt, and pepper. Submerge the beef steaks in the mixture, ensuring each piece is coated. Cover and refrigerate for at least 1 hour (or overnight for maximum tenderness).
Prepare the Coating
  1. In a shallow bowl, mix together the flour, paprika, garlic powder, and onion powder.
Coat the Steaks
  1. Remove the steaks from the buttermilk, letting any excess drip off. Dredge each steak in the seasoned flour, ensuring an even coating. Shake off any excess flour and set aside.
Fry the Steaks
  1. In a large skillet, heat about ½ inch of oil over medium-high heat. Fry each steak for about 3-4 minutes on each side or until golden brown.
Prepare the Gravy
  1. After frying the steaks, leave about ¼ cup of the oil or bacon grease in the skillet. Whisk in the flour to create a roux and cook for about 1-2 minutes until smooth and golden.
  2. Gradually whisk in the milk. Continue stirring until the sauce thickens, about 3-5 minutes.
  3. Season the gravy with salt and pepper to taste.
Final Touches
  1. Serve the crispy buttermilk chicken fried steak hot, topped generously with country gravy.

Notes

Ensure your oil is properly heated for a crispy coating and avoid overcrowding the pan. You can substitute buttermilk with a mixture of milk and vinegar or lemon juice.