Country Fried Steak Recipe

This Country Fried Steak Recipe is a crispy and tender recipe, which uses buttermilk and cube steak. It’s the ultimate comfort food recipe, ready in about 25 minutes.

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Country Fried Steak Recipe Ingredients Recipe

For the Breading:

• 1½ cups all-purpose flour
• ½ cup crushed saltine crackers
• 1½ tsp salt
• 2 tsp black pepper

For the Dredge:

• 1 cup buttermilk
• ½ cup water

For the Steak:

• 1 lb cube steak (already tenderized or DIY with a mallet)
• oil for frying (enough to deep fry — at least 3 inches)

How To Make Country Fried Steak Recipe

1. Prepare Breading and Dredge: In a shallow dish or pie plate, combine the all-purpose flour, crushed saltine crackers, salt, and black pepper. Whisk to combine. In a second shallow bowl, whisk together the buttermilk and water.
2. Prepare the Steak: Cut the cube steak into 4 equal-sized portions. Pat them dry with a paper towel.
3. Heat the Oil: Pour at least 3 inches of oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
4. Dredge the Steak: Working with one piece of steak at a time, press it firmly into the flour mixture, coating both sides. Dip it into the buttermilk mixture, letting any excess drip off. Return it to the flour mixture for a second, heavy coating, pressing the breading firmly into the meat.
5. Fry the Steak: Carefully lower the breaded steak into the hot oil. Fry for 3-5 minutes per side, or until it is deep golden brown, crispy, and cooked through. The steak should float when it’s done.
6. Drain and Serve: Remove the steak from the oil using a slotted spoon or spider, and let any excess oil drip off. Transfer to a wire rack set over a baking sheet to keep it crispy. Serve immediately, traditionally with white cream gravy.

Recipe Tips

• How do I get an extra-crispy crust that stays on? The secret is the “double-dip.” The dry flour, then wet buttermilk, then a final heavy dry flour coat. You must press the final flour coating firmly into the meat so it adheres.
• What is the best oil for frying? Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. These oils won’t burn or add an unwanted flavor.
• Why is my breading falling off? This usually happens for three reasons: 1) The steak was wet when you started (pat it dry!), 2) You didn’t press the breading on firmly, or 3) You overcrowded the pan, causing the steaks to steam instead of fry.
• How do I know the steak is done? It will be a deep golden brown and will float to the surface of the oil. If you’re unsure, the internal temperature should be at least 145°F, but it will almost certainly be well past that by the time the crust is crispy.

What To Serve With Country Fried Steak Recipe

Country Fried Steak is a Southern classic that is almost always served with a few specific sides.

• White Cream Gravy (essential, often made from the pan drippings)
• Creamy Mashed Potatoes
• Fluffy Biscuits
• Sautéed Green Beans or Collard Greens

How To Store Country Fried Steak Recipe

Refrigerate: This dish is best eaten immediately. Leftovers will lose their crispiness. Store in an airtight container for up to 2 days. Reheat: The best way to reheat and regain some crispiness is in an air fryer or a hot oven (400°F) on a wire rack for 5-10 minutes. Do not microwave it; the breading will become very soggy. Freeze: Freezing is not recommended.

Country Fried Steak Recipe Nutrition Facts Recipe

(Per serving, assuming 4 servings, not including gravy)

• Calories: 680 kcal
• Total Fat: 42g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 1150mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 34g

Nutrition information is estimated and may vary based on ingredients and cooking methods used. Oil absorption during deep frying can vary significantly.

FAQs