Buttermilk Chicken Steak (Printable Version)
Delicious steak with a crunchy buttermilk crust, smothered in smooth country gravy—comfort that tastes like home.
# What You'll Need:
→ Steak
01 -
Oil for frying—enough to cover skillet bottom
02 -
Black pepper as much as you like
03 -
Salt, toss on to taste
04 -
1 teaspoon (3 g) onion powder
05 -
1 teaspoon (3 g) garlic powder
06 -
0.5 teaspoon (1 g) cayenne, skip if you want it mild
07 -
1 teaspoon (2 g) paprika
08 -
1.5 cups (190 g) regular flour
09 -
2 large eggs
10 -
2 cups (480 ml) buttermilk
11 -
4 beef cube steaks, around 1 cm thick
→ Gravy
12 -
Black pepper—add a shake or two
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Salt, keep it how you like
14 -
2.5 cups (600 ml) whole milk
15 -
0.25 cup (30 g) regular flour
# Step-by-Step Guide:
01 -
Pile your crispy steaks on plates, then cover 'em in hot, creamy gravy. Dig in while it's fresh.
02 -
Once steaks are out, leave a small bit of oil and the browned crumbs in the pan. Sprinkle in flour and cook it for a minute. Slowly pour in the milk, scraping up any stuck bits. Keep stirring till it's thick and smooth, usually about 5-7 minutes. Salt and pepper to finish.
03 -
Pour oil so it covers the bottom of a sturdy skillet, then heat it up just past medium till it's shimmering. Cook the steaks a few at a time, turning after 3-4 minutes so both sides get golden and extra crunchy. Let them chill on paper towels.
04 -
Dunk each steak in seasoned flour. Next, give it a buttermilk and egg bath. Press it back in the flour, making sure it’s well coated.
05 -
Whip together eggs and buttermilk in one bowl. Toss flour with all your spices and a sprinkle of salt and black pepper in another bowl.
06 -
Lay the cube steaks between plastic, then use a mallet to pound them thin—about half a centimeter. Sprinkle both sides with salt and pepper.
# Additional Notes:
01 -
Keep your oil nice and hot—this makes the coating stay crisp all over.