Description
Classic Southern-style chicken fried steak features tenderized beef steak marinated in buttermilk, coated in a seasoned flour mixture, and fried to a crispy golden brown. Served traditionally with creamy gravy and comfort sides, this dish boasts a perfect balance of savory flavors and crunchy texture, ideal for a hearty and satisfying meal.
Ingredients
Scale
Meat and Marinade
- 1 pound beef steak (round steak or cube steak)
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For Frying
- 2 cups vegetable or canola oil (for frying)
Instructions
- Marinate the Steak: Place the beef steak in a bowl and cover with buttermilk. Marinate for at least one hour, but preferably overnight in the refrigerator to tenderize the meat and add moisture.
- Prepare the Flour Mixture: In a medium bowl, combine all-purpose flour with salt, black pepper, garlic powder, and paprika. Mix well to evenly distribute the seasonings.
- Coat the Steak: In a separate bowl, beat the eggs until smooth. Remove the marinated steak from the buttermilk, dip it into the beaten eggs, ensuring full coverage, then dredge thoroughly in the seasoned flour mixture to create a thick coating.
- Heat the Oil: Pour vegetable or canola oil into a large skillet and heat over medium heat until it reaches 350°F (175°C), the ideal frying temperature for crispy, golden results.
- Fry the Steak: Carefully place each coated steak in the hot oil. Fry for approximately 3 to 4 minutes on each side, or until the crust is golden brown and cooked through. Avoid overcrowding the pan to maintain the oil temperature.
- Drain and Serve: Transfer the fried steaks to a plate lined with paper towels to drain excess oil. Serve hot, accompanied by homemade gravy and your favorite side dishes for a complete comfort meal.
Notes
- Marinating the steak overnight in buttermilk enhances tenderness and flavor.
- Maintain the oil temperature at 350°F to ensure a crispy crust without absorbing excess oil.
- Use cube steak or round steak as they tenderize well and work best for this recipe.
- Drain fried steak on paper towels to keep it crispy.
- Serve immediately for the best texture; leftovers can lose their crispiness when reheated.
