Description
A classic Southern dish featuring tender beef steak marinated in tangy buttermilk, then coated in a seasoned flour mixture and fried to golden perfection. Chicken fried steak is crispy on the outside and juicy on the inside, perfect when served with creamy gravy and your favorite sides.
Ingredients
Scale
Steak 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 Beef: Place the beef steak in a bowl and pour the buttermilk over it. Cover and refrigerate for at least one hour, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mix: In a separate bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix well to evenly distribute the seasonings.
- Coat the Steaks: Beat the eggs in another bowl. Remove the steak from the buttermilk marinade, then dip each piece first into the beaten eggs, allowing excess to drip off, and then dredge thoroughly in the seasoned flour mixture to coat the steak evenly.
- Heat the Oil: Pour the vegetable oil into a skillet and heat it over medium heat until it reaches 350°F (175°C) — the ideal temperature for frying to achieve a crispy crust without being greasy.
- Fry the Steaks: Carefully place the coated steaks into the hot oil. Fry for 3 to 4 minutes on each side, or until the crust is golden brown and the meat is cooked through.
- Drain and Serve: Remove the steaks from the oil and place them on paper towels to drain excess oil. Serve hot with homemade gravy and your favorite side dishes like mashed potatoes or green beans.
Notes
- For best results, marinate the steak overnight to tenderize the meat deeply.
- Maintain oil temperature to prevent sogginess or burning.
- Use a thermometer to ensure the oil stays at 350°F during frying.
- Try serving with classic cream gravy for an authentic Southern experience.
- Ensure the steaks are patted dry before coating to help the flour adhere better.
