Name: Crispy Buttermilk Chicken Fried Steak with Country Gravy
Prep time: 15 min
Cook time: 15 min
Total time: PT-486662H34M58S
Cuisine: Southern
Ingredients: 4 cube steaks (tenderized round or sirloin); 2 cups buttermilk; 1-2 teaspoons hot sauce; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and black pepper to taste; Vegetable oil or shortening, for frying; 2-3 tablespoons reserved frying fat (for gravy); 2 cups milk (for gravy)

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I’m excited to share this indulgent Southern-style Chicken Fried Steak that's been soaked in tangy buttermilk, dredged in seasoned flour, and fried to a golden crisp. Topped with rich country gravy, it’s the ultimate comfort dish that combines hearty flavor with satisfying crunch.

Why You’ll Love This Recipe

I love how the buttermilk marinade tenderizes the steak while adding a slight tang. The golden, crispy crust provides an irresistible crunch, and the creamy country gravy ties everything together with its savory goodness. It’s a classic dish that brings warmth, nostalgia, and satisfaction in every bite.

Ingredients

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

Cube steaks (tenderized round or sirloin)
Buttermilk
Hot sauce
All-purpose flour
Cornstarch
Paprika
Garlic powder
Onion powder
Salt and black pepper
Vegetable oil or shortening, for frying

Directions

In a bowl, combine buttermilk and a few dashes of hot sauce. Submerge steak pieces and refrigerate for at least 2 hours, or overnight for maximum tenderness.
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Remove steaks from marinade, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to help the coating adhere.
Heat oil or shortening in a heavy skillet to about 325–350 °F (160–175 °C). Carefully lower steaks into the hot fat.
Fry on each side for about 3–4 minutes, or until the crust is deep golden brown and the steak is cooked through.
Transfer steaks to a paper towel–lined plate to drain while you make the gravy.
For the gravy: Pour off most of the fat, leaving about 2–3 tablespoons in the pan. Whisk in remaining flour bits, cook for a minute, then gradually whisk in milk. Bring to a simmer, season with salt and pepper, and cook until thickened.
Spoon gravy generously over steaks and serve immediately.

Servings and timing

This recipe yields 4 servings.

Marinade time: at least 2 hours, preferably overnight
Prep time: about 15 minutes (excluding marinade)
Cook time: approximately 15 minutes
Total active time: 30 minutes, not including chill time

Variations

Spicy kick: Add cayenne pepper or chopped jalapeños to the buttermilk marinade.
Herbed coating: Mix dried herbs like thyme, oregano, or parsley into the flour dredge.
Cheese gravy: Stir in a bit of shredded cheddar or pepper jack cheese into the gravy for extra richness.
Gluten‑free option: Use a blend of rice flour and cornstarch instead of all-purpose flour.

Storage/reheating

I store leftover steaks in an airtight container in the fridge for up to 3 days. To reheat, I preheat the oven to 350 °F, place the steaks on a wire rack over a baking sheet, and warm for about 10–12 minutes until heated through and crispy again. The gravy can be gently reheated on the stovetop, adding a splash of milk if it thickens too much.

FAQs

What cut of meat works best for chicken fried steak?

I prefer cube steaks, which are usually made from tenderized round or sirloin. They cook quickly and stay tender under the breading.

Can I make this ahead of time?

Yes, I sometimes dredge the steaks and refrigerate them, covered, for an hour before frying. The gravy is best made fresh, but you can reheat it gently before serving.

What kind of oil is best for frying?

I use vegetable oil or shortening because they have a high smoke point and neutral flavor. You can also use canola or peanut oil.

How do I keep the coating from falling off?

After dredging, let the coated steaks rest for a few minutes before frying. The resting period helps the breading adhere better.

Can I freeze leftovers?

Absolutely. I let the steaks cool completely, wrap them tightly in foil or plastic wrap, and freeze for up to 2 months. To reheat, I thaw overnight in the fridge and reheat in the oven as directed above.

Conclusion

I hope this Crispy Buttermilk Chicken Fried Steak with Country Gravy becomes one of your favorite comfort meals. The juicy, tender steak encased in a crunchy crust and slathered with creamy gravy makes for a soul-satisfying dinner. It’s perfect for a cozy family meal or special weekend feast—let me know how yours turns out!

Crispy Buttermilk Chicken Fried Steak with Country Gravy

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes plus marinating time
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Southern
Diet: Halal

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Description

Southern-style Chicken Fried Steak soaked in tangy buttermilk, fried until crispy golden, and topped with creamy country gravy for the ultimate comfort food experience.

Instructions

In a bowl, combine buttermilk and hot sauce. Submerge cube steaks in the mixture and refrigerate for at least 2 hours or overnight.
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Remove steaks from marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere the coating.
Heat oil or shortening in a heavy skillet to 325–350°F (160–175°C). Fry steaks for 3–4 minutes per side until golden brown and cooked through.
Transfer to a paper towel–lined plate to drain excess oil.
To make the gravy, pour off most of the fat, leaving about 2–3 tablespoons. Whisk in remaining flour bits and cook for 1 minute.
Gradually whisk in milk, bring to a simmer, season with salt and pepper, and cook until thickened.
Spoon gravy over fried steaks and serve hot.