Step-by-step instructions
- In a mixing bowl, whisk together the buttermilk and eggs until smooth.
- Immerse the cube steaks in the buttermilk mixture, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- In another bowl, combine the flour, paprika, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper.
- In a skillet, heat oil over medium heat, about 1/2 inch deep.
- Take the steaks out of the buttermilk, allowing the excess to drip off. Dredge each steak in the flour mixture, pressing gently to make sure it sticks.
- Fry the steaks in the hot oil for about 4-5 minutes per side, or until golden brown and cooked through.
- For the gravy, use the leftover oil in the skillet, add a bit more flour to create a roux, then slowly whisk in milk until you reach the desired thickness.
- Serve the crispy chicken steaks topped with generous amounts of country gravy.
Best ways to enjoy it
To elevate your meal, serve the Buttermilk Fried Chicken Steak with fluffy mashed potatoes or creamy coleslaw for a classic southern experience. Drizzle the gravy over the chicken and potatoes, and consider adding sautéed green beans or cornbread for a complete plate. Mixing colors on your plate not only pleases the eye but also enhances the eating experience.
Storage and reheating tips
Storing your leftovers properly will ensure you can enjoy this dish again. Allow the fried chicken and gravy to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F (175°C) until heated through, and rewarm the gravy in a saucepan over low heat. Never reheat more than once to keep food safety top of mind!
Helpful cooking tips
- Make it ahead: For even deeper flavor, allow your steaks to marinate in the buttermilk mixture overnight.
- Oil temperature: Use a thermometer to check the oil’s temperature; it should be around 350°F for the perfect fry.
- Crispier coating: For an extra-crispy texture, consider double-dipping your steaks in buttermilk and flour.
Creative twists
While this recipe shines on its own, feel free to experiment! Try adding a dash of hot sauce to the buttermilk mixture for a spicy kick or incorporating herbs like rosemary and thyme into the flour mixture. For a twist on the classic gravy, stir in some sautéed mushrooms or chopped green onions for added flavor.
FAQ
How long should I marinate the cube steaks in buttermilk?
For optimal tenderness, marinate the steaks for at least 2 hours, but overnight is even better.
Can I use chicken thighs instead of cube steaks?
Absolutely! Chicken thighs will work wonderfully and offer a rich flavor. Adjust frying times accordingly to ensure they’re cooked through.
What’s the best way to store leftover fried chicken?
Let the chicken cool, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the fried chicken for up to 2 months. Just make sure to reheat it thoroughly before serving.
This Buttermilk Fried Chicken Steak with Country Gravy is sure to become a beloved addition to your recipe repertoire. Happy cooking!
