Buttermilk Fried Chicken Steak with Country Gravy

Golden-crispy chicken fried steak dipped in seasoned buttermilk batter, fried to perfection, and smothered in rich, creamy country gravy.

This classic Southern comfort dish brings together tender cube steak, flavorful spices, crunchy coating, and smooth gravy. It’s satisfying, cozy, and perfect for a weekend dinner or a homestyle comfort meal.

Ingredients

For the Steak

• 4 cube steaks (about ½ inch thick)
• 2 cups buttermilk
• 2 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Vegetable oil, for frying

For the Country Gravy

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2½ cups whole milk (more if you want thinner gravy)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• Salt to taste

Instructions

1. Tenderize & Prep the Steaks

If your cube steaks are uneven in thickness, gently pound them so they cook evenly.
Season both sides with salt and pepper.

2. Make the Buttermilk Marinade

In a bowl, whisk together:

• buttermilk
• eggs
• a pinch of salt and pepper

Place the cube steaks into the mixture, submerge completely, cover, and refrigerate for at least 30 minutes (up to 2 hours for maximum tenderness).

3. Prepare the Seasoned Flour

In a shallow dish, combine:

• flour
• paprika
• cayenne
• garlic powder
• onion powder
• salt and pepper

Mix well so every bite has even seasoning.

4. Dredge the Steaks

Remove the steaks from the buttermilk mixture, letting the excess drip off.

Then:

1. Coat thoroughly in the seasoned flour.
2. Dip back into the buttermilk mixture.
3. Coat again in flour for a thicker, crunchier crust.

Place on a tray while heating the oil.

5. Fry the Chicken Steak

Heat ½ inch of oil in a large skillet over medium heat (350°F / 175°C if using a thermometer).

Fry the steaks for 3–4 minutes per side, or until:

• deeply golden
• crisp
• cooked through

Transfer to a wire rack or paper towels to drain excess oil.

6. Make the Country Gravy

In a clean skillet (or the same one after draining most oil):

1. Melt 4 tablespoons butter.
2. Whisk in 4 tablespoons flour to form a roux. Cook 1–2 minutes.
3. Slowly pour in the milk while whisking continuously.
4. Add pepper, paprika, garlic powder, and salt.
5. Simmer 5–7 minutes, stirring occasionally, until thick and creamy.

Taste and adjust the seasoning.

Serve

Place a crispy fried chicken steak on a plate and generously spoon warm country gravy over the top.
Serve with:

• mashed potatoes
• green beans
• biscuits
• coleslaw
• roasted corn

This dish is rich, filling, and absolutely satisfying.

Optional Add-Ons

• Add hot sauce to the buttermilk for extra heat
• Mix herbs into the flour for an herbed crust
• Add sausage bits to the gravy for “sausage country gravy”