How long do you soak chicken fried steak in buttermilk?

For best results, soak your steak in buttermilk for at least 30 minutes and up to 4 hours in the fridge. This makes your steak juicy, flavorful, and perfectly tender. Even a 20-minute room temp soak helps in a pinch!

What makes chicken fried steak crispy?

It’s all about the flour-spice blend, a double-dip breading, hot oil (350°F), and giving the steak time to rest before frying. Letting it rest on a wire rack before and after frying keeps every bite shatteringly crisp.

How to get breading to stick to country-fried steak?

Pat your steak dry before starting. Always dredge in seasoned flour, then dip in the egg-milk mixture, then back to flour, pressing gently to help the coating adhere. Let the coated steaks rest for 10+ minutes before frying.

How to make country-fried steak not soggy?

Fry in hot oil without crowding the pan, and let fried steaks drain on a wire rack instead of paper towels. Serve immediately for the crispiest texture.

How To Make Crispy Buttermilk Chicken Fried Steak

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Crispy Buttermilk Chicken Fried Steak with Country Gravy is a classic Southern dish featuring tender cubed steak coated in a seasoned flour batter, fried to golden perfection, and served with creamy homemade gravy.

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Southern American
Diet: Halal

Ingredients

Scale

1 lb (about 4) cubed steaks, tenderized
Spices: garlic powder, onion powder, paprika, cajun seasoning, celery salt, kosher salt or seasoned salt, and pepper (to taste)
All-purpose flour (about 1 1/2 cups, divided)
1 large egg
1 cup whole milk (or use part buttermilk if desired)
Canola oil, for frying

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Instructions

Tenderize and season the cubed steaks with your choice of spices and let them come to room temperature.
In a large shallow dish, combine about 1 cup of flour with your chosen spices.
In a separate dish, combine 1/2 cup of the seasoned flour, the egg, and milk to make a batter.
Dredge each steak in the seasoned flour, shaking off the excess. Dip into the egg mixture, letting excess drip off, then coat again in the flour mixture, pressing to adhere. Set prepared steaks on a wire rack.
Heat about 1 inch of canola oil in a large deep skillet to 350°F (175°C).
Fry the steaks in batches for 2–3 minutes per side until golden brown and crispy. Remove and drain on a wire rack or paper towels.
After frying, carefully drain most of the oil, reserving browned bits in the pan for making country gravy, if desired.

Notes

Bring steaks to room temperature before frying for even cooking.
Adjust seasoning blend to your taste for the flour and batter.
For extra crispiness, double dredge steaks (flour, batter, flour).
Serve with homemade country gravy for an authentic experience.
Fry in batches to avoid crowding the pan and dropping the oil temperature.

Nutrition

Serving Size: 1 steak with gravy
Calories: 510
Sugar: 2g
Sodium: 700mg
Fat: 29g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 34g
Cholesterol: 135mg

Find it online: https://deliceflash.com/chicken-fried-steak-gravy/