Name: Buttermilk Chicken Fried Steak with Country Gravy
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 cube steaks (about 1/2 inch thick); 2 cups buttermilk; 2 large eggs; 1 1/2 cups all-purpose flour; 1 tsp paprika; 1/2 tsp cayenne pepper (optional); 1 tsp garlic powder; 1 tsp onion powder; Salt & pepper to taste; Oil for frying; Milk for gravy (whole or 2%)

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Last updated on February 11, 2026

A Cozy Start

Do you ever get a late-night craving for something crunchy, creamy, and just a little bit nostalgic—like the kind of meal your grandma used to make on a Sunday? I do, and that’s how this Buttermilk Chicken Fried Steak with Country Gravy became my comfort-food go-to. If you’re nervous about frying or worried you’ll overwork the breading, don’t be—I promise it’s beginner-friendly and forgiving. If you want a hearty side to go with it, I sometimes pair it with chicken and garlic gravy with cheesy mashed potatoes for an extra-cozy plate.

A Quick Look at This Buttermilk Chicken Fried Steak with Country Gravy Recipe

This recipe centers on two show-stoppers: tender cube steaks and tangy buttermilk. The buttermilk both flavors and tenderizes while the seasoned flour creates a crisp golden crust. It’s comfort food that also happens to be convenient—perfect for a weeknight or a weekend treat. Even if you’re new to frying, the steps are straightforward and forgiving. Keep reading to learn how to get perfectly crispy steaks and a silky, ladle-ready country gravy every time.

Ingredients You’ll Need for Buttermilk Chicken Fried Steak with Country Gravy

Below I break the ingredient list into essentials, optional add-ons, and swaps so you can shop, customize, or simplify based on what’s in your pantry.

Essentials

4 cube steaks (about 1/2 inch thick) — these are the classic choice and are usually labeled "cube steak" at the butcher or grocery.
2 cups buttermilk — for soaking the steaks to tenderize and add tang.
2 large eggs — for the egg wash that helps the flour coating stick.
1 1/2 cups all-purpose flour — the foundation of the crispy crust.
1 tsp paprika — for color and a mild smoky note.
1/2 tsp cayenne pepper (optional) — adds a little heat; skip if you prefer mild.
1 tsp garlic powder — savory depth.
1 tsp onion powder — complements the garlic for balanced flavor.
Salt & pepper to taste — both in the flour mix and for finishing.
Oil for frying — a neutral oil with a high smoke point (vegetable, canola, or peanut oil).
Milk for gravy — whole or 2% milk works best for a creamy gravy.

Optional add-ons

Fresh cracked black pepper — for speckled warmth in the crust.
A pinch of dried thyme or sage — adds a subtle herby background when mixed into the flour.
Hot sauce — a few dashes in the buttermilk soak brightens up the flavor.
Butter — a tablespoon added to the pan when making the gravy for extra richness.
Fresh parsley — chopped, to sprinkle over the finished dish for color and freshness.

Substitutions and shortcuts

Buttermilk substitute: Mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let sit 5–10 minutes. It won’t be quite the same as cultured buttermilk, but it works in a pinch.
Gluten-free option: Use a 1:1 gluten-free flour blend for coating and thickening the gravy. Note that texture may differ slightly.
Make it lighter: Bake the steaks at 425°F on a wire rack over a baking sheet for 12–15 minutes per side instead of frying (they won’t be quite as crisp, but still tasty).
Pre-mixed seasoning: If you don’t want to measure spices, 1 tablespoon of your favorite all-purpose seasoning will do.
Shortcut for gravy: Use 2 tablespoons of store-bought pan gravy or a packet of country gravy mix whisked into milk if you’re in a hurry. Homemade is worth the extra 5–10 minutes, though.

How to Make Buttermilk Chicken Fried Steak with Country Gravy Step-by-Step

Cooking Time: about 30 minutes (plus soak time)
Servings: 4
Calories: ~450 kcal per serving

I break the process into clear, friendly steps below. Read through once, prep your mise en place, and you’ll breeze through this.

Step 1: Soak the steaks

Pat the cube steaks dry with paper towels first, then place them in a shallow dish or resealable bag. Pour 2 cups of buttermilk over the steaks, making sure each piece is coated. I like to add a few dashes of hot sauce to the buttermilk for a gentle lift, but that’s optional. Cover and refrigerate for at least 1 hour—overnight is best for deeper tenderness. The buttermilk does the heavy lifting here: it tenderizes and adds a subtle tang.

Why this matters: The acid and enzymes in buttermilk help break down tougher muscle fibers in cube steaks, making them more tender and flavorful.

Step 2: Set up your dredging station

While the steaks soak, prepare three shallow bowls or pie plates. In the first, whisk 2 large eggs with a splash (about 1–2 tablespoons) of the reserved buttermilk from the soak—this thins the eggs and binds the flour better. In the second bowl, combine 1 1/2 cups all-purpose flour with 1 tsp paprika, 1/2 tsp cayenne (optional), 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste. In the third bowl leave space to rest the coated steaks after dredging (you can use a clean plate).

Tip: If you like an extra-thick crust, double-dip: flour → egg → flour again. I usually do a single dip for a balance of crispness and tenderness.

Step 3: Heat the oil

Pour oil into a heavy skillet (cast-iron is my favorite) to a depth of about 1/4–1/2 inch. Heat the oil over medium heat until it reaches about 350°F on a thermometer. If you don’t have a thermometer, test with a pinch of flour—if it sizzles gently and browns in about 20–30 seconds, you’re in the right range.

Safety note: Don’t crowd the pan. Fry in batches if needed so the oil temperature stays steady and the steaks crisp evenly.

Step 4: Dredge the steaks

Working one steak at a time: lift from the buttermilk, letting excess drip back into the dish. Drop the steak into the flour mixture first, pressing lightly so the flour adheres. Dip the floured steak into the egg mixture, letting excess drip off, then return it to the flour for a final coat. Place the coated steak on the clean plate and repeat with the remaining steaks.

Tip: For a rustic look, don’t be too precious about smoothing the flour—little pockets of flour will puff up deliciously when fried.

Step 5: Fry until golden

Carefully place the steaks into the hot oil. Fry for about 4–5 minutes per side, depending on thickness, until golden brown and cooked through. The crust should be crispy and a deep golden color. Use tongs to flip gently. If the crust is browning too quickly, lower the heat a touch—medium is usually perfect.

After frying, transfer the steaks to a wire rack set over a baking sheet (not paper towels) to let excess oil drain and to keep the crust crisp. Let them rest for 3–5 minutes before serving. Resting helps the juices redistribute and prevents the crust from steaming soggy.

Step 6: Make the country gravy

Pour off most of the oil from the skillet, leaving about 2–3 tablespoons of drippings. If the pan looks dirty or the drippings have bits that are burning, wipe it slightly with a paper towel (careful—pan will be hot). Return the skillet to medium heat and add 2 tablespoons of flour to the drippings. Cook, stirring constantly, for 1–2 minutes until the raw flour taste is gone and the roux is a light golden color.

Slowly whisk in about 2 cups of milk (start with 1 1/2 cups and add more if you want a thinner gravy). Keep whisking to avoid lumps. The gravy will thicken as it simmers—if it gets too thick, thin it with a splash of milk or water. Season with salt and freshly cracked black pepper to taste. If you like, add a little butter (1 tablespoon) for a silkier finish.

Tip: If your gravy has lumps, use a whisk vigorously or strain it through a fine-mesh sieve for a silky finish.

Step 7: Plate and serve

Place the rested steaks on warm plates and spoon generous amounts of country gravy over the top. A final sprinkle of chopped parsley adds color and freshness. Serve immediately while the crust is still crisp and the gravy warm.

Storage: Leftovers keep well for 2 days in the refrigerator. Reheat in a 350°F oven on a wire rack for best texture; warm the gravy gently on the stovetop, whisking occasionally.

Common Mistakes to Avoid

Even simple recipes have small traps that can trip up first-timers. I see the same three issues pop up, so here’s how to avoid them.

Mistake 1: Frying at the wrong temperature

If the oil is too cool, the crust soaks up oil and becomes greasy; if it’s too hot, the crust will burn before the center cooks. Aim for about 350°F and adjust the heat so the oil stays steady when you add the steaks.

Mistake 2: Skipping the rest time after frying

Putting the steaks straight onto a paper towel pile traps steam and softens the crust. Use a wire rack and let the steaks rest for a few minutes to keep them crispy.

Mistake 3: Lumpy gravy from adding milk too quickly

Adding cold milk too fast or not whisking causes lumps. Whisk slowly while adding milk a little at a time, or temper the milk by adding a few spoonfuls of hot gravy to the milk first, then combine.

Serving Suggestions for Buttermilk Chicken Fried Steak with Country Gravy

This dish begs for cozy, home-style sides. Think creamy, starchy, and bright to balance the rich gravy and crunchy steak.

Classic mashed potatoes

Mashed potatoes are the obvious soulmate—creamy and pillowy to nestle under the gravy. If you want a twist, try garlic-infused mashed potatoes for extra warmth.

Green veggies for balance

Steamed green beans, roasted broccoli, or a simple buttered peas-and-carrots mix add color and freshness. A squeeze of lemon on roasted green beans brightens the plate and cuts richness.

Starch alternatives and pairings

If you prefer rice, try pairing it with warm flavors—I’m a fan of pairing comfort dishes with a lighter rice option like the savory option here: chicken with cilantro lime rice. Cornbread or warm biscuits are also excellent for soaking up any extra gravy.

Conclusion

I hope this walkthrough makes you feel ready to try this Buttermilk Chicken Fried Steak with Country Gravy at home—the steps are straightforward, and with a little patience you’ll have a crisp, tender steak and silky gravy that tastes like a warm hug. If you want to compare other takes and tricks, I found The Ultimate Chicken Fried Steak Recipe with Gravy to be a helpful reference for variations and plating ideas. Try it on a quiet evening, and savor the fact that homemade comfort food can be this simple.

FAQs About Buttermilk Chicken Fried Steak with Country Gravy

Q1: How long should I soak the steaks for Buttermilk Chicken Fried Steak with Country Gravy?
A1: For Buttermilk Chicken Fried Steak with Country Gravy, soak the cube steaks for at least 1 hour to tenderize and flavor them; overnight in the fridge yields even better results. If you’re short on time, 30 minutes helps a bit, but you won’t get the same depth of tenderness.

Q2: Can I make Buttermilk Chicken Fried Steak with Country Gravy ahead of time?
A2: You can prep components ahead for Buttermilk Chicken Fried Steak with Country Gravy—soak the steaks overnight and mix your seasoned flour in advance. Frying is best right before serving to keep the crust crispy. The gravy can be made shortly before serving and reheated gently.

Q3: What’s the best oil to use for Buttermilk Chicken Fried Steak with Country Gravy?
A3: Use a neutral oil with a high smoke point—like vegetable, canola, or peanut oil—for Buttermilk Chicken Fried Steak with Country Gravy. These oils allow you to maintain a steady frying temperature without imparting strong flavors.

Q4: How do I fix thin or lumpy gravy for Buttermilk Chicken Fried Steak with Country Gravy?
A4: If your gravy for Buttermilk Chicken Fried Steak with Country Gravy is too thin, whisk in a small slurry of 1 tsp flour mixed with water and simmer until thickened. If it’s lumpy, whisk vigorously over low heat or strain through a fine sieve for a smooth finish.

Q5: Can I use a different cut of meat for Buttermilk Chicken Fried Steak with Country Gravy?
A5: Yes—while cube steaks are traditional for Buttermilk Chicken Fried Steak with Country Gravy because they’re tenderized and thin, you can use thin-cut round steak or sirloin pounded to 1/2 inch. Keep an eye on cooking time so the meat doesn’t overcook.

Buttermilk Chicken Fried Steak with Country Gravy

A Cozy Start

A Quick Look at This Buttermilk Chicken Fried Steak with Country Gravy Recipe