Crispy Buttermilk Chicken Steak (Printable Version)
# What You'll Need:
→ Steak
01 -
4 beef cube steaks, about 0.5 inch thick
02 -
2 cups (480 ml) buttermilk
03 -
2 large eggs
04 -
1.5 cups (190 g) all-purpose flour
05 -
1 teaspoon paprika
06 -
0.5 teaspoon cayenne pepper (optional)
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Vegetable oil, for shallow frying
→ Gravy
12 -
0.25 cup (30 g) all-purpose flour
13 -
2.5 cups (600 ml) whole milk
14 -
Salt, to taste
15 -
Black pepper, to taste
# How to Make It:
01 -
Place cube steaks between plastic wrap layers and gently pound to 0.5 cm thickness. Season both sides evenly with salt and freshly ground black pepper.
02 -
In a shallow bowl, whisk together buttermilk and eggs. In a separate dish, mix all-purpose flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
03 -
Dredge each steak in the seasoned flour mixture, fully coating. Dip into the buttermilk mixture, then return to the flour mixture, pressing firmly to form an even crust.
04 -
Pour vegetable oil into a heavy skillet to about 1.25 cm depth; heat on medium-high until shimmering. Fry steaks in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
05 -
Discard most oil from skillet, reserving approximately 30 ml with browned bits. Stir in flour and cook for 1 minute to form roux. Gradually whisk in milk, scraping fond, and cook until thickened, 5–7 minutes. Season with salt and black pepper.
06 -
Arrange fried steaks on plates and generously pour hot gravy over each. Serve immediately.
# Additional Tips:
01 -
Maintain consistent oil temperature when frying in batches to ensure even crispness.