Crispy Buttermilk Chicken Fried Steak

Crispy buttermilk chicken fried steak is a true gem of Southern comfort food — golden, crunchy, tender, and smothered in creamy white gravy. This dish takes humble ingredients like cube steak and transforms them into a mouthwatering meal worthy of any Sunday dinner table. Though it has “chicken” in the name, there’s no poultry involved. Instead, it’s the method — frying beef the way one might fry chicken — that gives it its iconic title.

This Southern classic is beloved across generations for its bold flavor and satisfying crunch. Whether you’re making it for the first time or perfecting your technique, understanding the history, method, and little tricks can make all the difference. Rich with tradition, chicken fried steak often appears in home kitchens and diners alike, cementing its role in the culinary landscape of the Southern United States.

As seen in Southern United States cuisine, this dish evolved from German and Austrian immigrants’ Wiener schnitzel, adapted with local ingredients and cooking techniques. Similar to a cube steak, the meat is pounded thin for tenderness and coated in a seasoned flour mixture before frying. See more delicious serving visuals on this Pinterest board of chicken fried steak plates.

🧂 Key ingredients breakdown

Crafting the perfect crispy buttermilk chicken fried steak starts with quality ingredients. Each component plays a unique role in creating the texture, flavor, and classic appeal of this Southern favorite.

Choosing the right cut of beef

• Beef cube steaks are the traditional choice, roughly 1 cm thick. These are pre-tenderized cuts, usually from top round or top sirloin, run through a mechanical tenderizer.

• You can also manually tenderize your steak by placing it between layers of plastic wrap and pounding it to 0.5 cm thick with a meat mallet.

The tenderizing process is key to achieving that melt-in-your-mouth experience while still holding up to the intense frying method.

The role of buttermilk and eggs

• 2 cups (480 ml) buttermilk

• 2 large eggs

Buttermilk is the essential marinade. The acidity in buttermilk helps to further tenderize the meat while infusing it with rich, tangy flavor. Eggs, meanwhile, add protein that firms up during cooking, ensuring the coating sticks.

If you’re short on buttermilk, try a mixture of milk and lemon juice or vinegar as a substitute.

See a full breakdown of buttermilk’s properties in this Wikipedia article on buttermilk.

Seasoning the flour

To create that signature crunch and flavor, mix the following in a shallow bowl:

• 1.5 cups (190 g) all-purpose flour

• 1 tsp (2 g) paprika

• 1/2 tsp (1 g) cayenne pepper (optional, for heat)

• 1 tsp (3 g) garlic powder

• 1 tsp (3 g) onion powder

• Salt and black pepper to taste

The spices enhance the taste and add complexity to the coating. For gluten-free versions, consider alternatives like rice flour or certified GF flour blends.

Get inspired by these Pinterest gravy-serving visuals to see how this breading holds up under thick, creamy sauces.

🧇 How to properly bread the steak

The dredging process is one of the most critical steps in achieving that signature crispy buttermilk chicken fried steak crust.

Here’s how to do it right:

1. Pat steaks dry after marinating.

2. Dredge each piece in the seasoned flour mixture. Shake off the excess.

3. Dip into the buttermilk-egg mixture, letting any extra drip off.

4. Return to the flour mixture for a second dredge, pressing firmly to adhere.

Let the coated steaks rest on a wire rack for 10–15 minutes before frying. This drying step helps the coating bind better and reduces the chance of it falling off during cooking.

The key phrase here: double dredge, rest, then fry — a golden trio in Southern cooking.

🍳 Frying techniques for maximum crispiness

Shallow frying in the right oil at the correct temperature is the difference between crispy perfection and soggy disappointment.

Best oils for frying

Use high-smoke point, neutral oils like:

• Vegetable oil

• Canola oil

• Peanut oil (if no allergies)

Pour oil into a heavy-bottomed skillet (cast iron preferred) until it reaches about 1.25 cm in depth. Heat over medium-high until shimmering — approximately 350°F to 375°F (175°C to 190°C).

Learn more about frying methods in this deep frying Wikipedia article.

Frying steps

• Gently place steaks in the hot oil, working in batches.

• Cook for 3 to 4 minutes per side, flipping only once.

• Once golden brown and crispy, transfer to a paper towel-lined plate or wire rack to drain excess oil.

Avoid overcrowding the pan — doing so drops the oil temperature and leads to greasy, limp steak.

Check this Pinterest board of Southern comfort food for real-world plating and texture inspiration.

🥣 Making the perfect country gravy

No chicken fried steak is complete without a generous ladle of white gravy made from pan drippings — often referred to as country or sawmill gravy.

Ingredients:

• 1/4 cup (30 g) all-purpose flour

• 2.5 cups (600 ml) whole milk

• Salt and freshly ground black pepper, to taste

Gravy instructions:

1. After frying, pour off most of the oil, leaving about 2 tablespoons and any browned bits (fond).

2. Add flour to the hot pan and whisk for 1 minute to form a roux.

3. Gradually whisk in the milk, scraping up any browned bits from the pan bottom.

4. Simmer for 5–7 minutes until thickened.

5. Season generously with salt and pepper.

Explore how a roux acts as the base of many sauces, including this gravy.

This creamy topping balances the crunch of the steak, providing a smooth, rich finish that ties the dish together.

🍽️ How to serve chicken fried steak

Presentation can elevate this classic comfort dish into something restaurant-worthy — right at home.

Traditional serving suggestions:

• Mashed potatoes with more gravy

• Steamed green beans, collard greens, or sautéed spinach

• Fluffy buttermilk biscuits

• Sweet corn or creamed corn

Pour gravy generously over the steak and sides, or serve it on the side for dipping. Either way, the dish makes for a hearty, satisfying meal.

Take cues from this classic Southern dinner layout on Pinterest for creative plating ideas that match the comforting vibe.

🌀 Recipe variations and dietary swaps

Whether you’re health-conscious or catering to special diets, chicken fried steak can be customized in many ways.

Oven-baked version

• Place breaded steaks on a wire rack over a baking sheet.

• Spray lightly with cooking oil.

• Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

• Finish with a broil for extra crispiness.

Air fryer version

• Preheat air fryer to 375°F (190°C).

• Spray both sides of the breaded steak with oil.

• Cook for 10–12 minutes, flipping halfway.

Gluten-free adaptation

• Use a gluten-free flour blend or almond flour.

• Ensure gravy is made with the same flour type to avoid texture inconsistencies.

Explore ideas like this on the Pinterest air fryer recipe board for alternative cooking techniques.

👨‍🍳 Expert tips for success

To perfect your crispy buttermilk chicken fried steak, follow these proven tricks from home cooks and pros alike:

• Let steak reach room temperature before frying.

• Do not skip the double dredge — it adds crunch and structure.

• Allow the breaded steak to rest before frying to prevent coating separation.

• Avoid overcrowding the pan to maintain oil temperature.

• Drain fried steak properly to retain crispiness.

Reheating tip:

Use an oven or air fryer to reheat leftovers. Microwaving will ruin the crisp texture. Place on a wire rack in a 350°F (175°C) oven for 10–15 minutes.

Want more inspiration? Check this Pinterest board for Southern comfort recipes that highlight make-ahead and reheat-friendly dishes.

❓ FAQs – your chicken fried steak questions answered

What’s the difference between chicken fried steak and country fried steak?

Though often used interchangeably, chicken fried steak typically has a crispier crust and is served with white gravy. Country fried steak may be softer and served with brown gravy.

Why is my chicken fried steak not crispy?

Several reasons:

• Oil not hot enough

• Overcrowded pan

• Skipped the double dredge

• Steak not dried properly before breading

Can I use chicken instead of beef?

Yes, you can. Use thinly pounded chicken breast and follow the same steps. The result is similar to fried chicken cutlets with gravy.

How do you tenderize cube steak?

If not pre-tenderized, place steak between plastic wrap and pound it to 0.5 cm using a meat mallet. This breaks down the fibers, making it more tender.

What oil is best for frying chicken fried steak?

Vegetable oil is most commonly used due to its neutral flavor and high smoke point. Alternatives include canola or peanut oil.

Can you freeze chicken fried steak?

Yes, breaded uncooked steaks can be frozen for up to 3 months. Freeze on a baking sheet, then transfer to a sealed bag. Cook from frozen or thaw overnight.

What’s the best side dish for chicken fried steak?

Classic options include mashed potatoes with gravy, green beans, corn, or buttermilk biscuits. See our comfort food recipe ideas for more.

🏁 Conclusion + final serving suggestion

Crispy buttermilk chicken fried steak is more than just a meal — it’s a comforting, indulgent celebration of Southern flavor and technique. From selecting the right cut of beef to double dredging and creating a rich country gravy, every step counts in building the perfect bite.

Whether served with creamy mashed potatoes or flaky biscuits, this dish satisfies on every level. Now that you have the full guide, it’s time to grab your skillet and bring this iconic meal to your kitchen. Want more on Southern cuisine? Dive into the heritage of Southern United States cooking to discover dishes that complement this hearty favorite.

And don’t forget — the magic lies in the crispy coating, the savory gravy, and the joy of sharing a classic with the ones you love.

Print