Southern Skillet Chicken Fried Steak with Buttermilk
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This skillet chicken fried steak is pure Southern comfort—the kind of meal Grandma Loretta might whip up after a long ball game. It starts with humble cube steak, tenderized in a buttermilk soak, coated in a well-seasoned crust, and finished with a peppery cream gravy that hushes the whole table. Born from the South’s love of pan-fried meats and thrifty cuts, it borrows from German schnitzel technique but adapts to what farm families had on hand. No deep fryer needed—just a sturdy skillet, steady heat, and patience for that golden crust and tender bite.
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Serve it hot with plenty of gravy, alongside mashed potatoes (instant works fine on weeknights), green beans with onion and bacon, or a crunchy coleslaw. Biscuits or buttered Texas toast are perfect for sopping up extra gravy, while a crisp salad or sliced tomatoes balance the richness. Sweet tea or a cold beer completes the spirit of a post–ball game supper.
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Southern Skillet Chicken Fried Steak
Ingredients
| Ingredient | Amount |
|---|---|
| Cube steak | 2 lb (about 6 pieces, ¼–½ in thick) |
| Buttermilk | 1½ cups |
| Egg | 1 large |
| Hot sauce (optional) | 2 tsp |
| All-purpose flour | 2 cups, divided |
| Cornstarch | ⅓ cup |
| Kosher salt | 2 tsp, divided |
| Black pepper | 1½ tsp, divided |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Paprika (smoked or sweet) | ½ tsp |
| Cayenne (optional) | ¼ tsp |
| Neutral oil (canola/vegetable) | 1½–2 cups |
| Unsalted butter | 3 tbsp |
| Whole milk | 2½ cups (plus more if needed) |
| Dried thyme/poultry seasoning (optional) | ¼ tsp |
| Fresh parsley (optional) | for garnish |
Directions
- Set up breading station
Whisk buttermilk, egg, and hot sauce in a shallow dish. This is both marinade and wet dip. - Season steaks
Pat cube steaks dry. Sprinkle with 1 tsp salt and ½ tsp pepper. - Marinate
Submerge steaks in buttermilk mixture. Cover and refrigerate 30 minutes to 4 hours. - Mix seasoned flour
In another dish, combine 1¾ cups flour, cornstarch, remaining salt and pepper, garlic powder, onion powder, paprika, and cayenne. - Dredge steaks
Dip each steak from buttermilk into flour, pressing firmly so coating adheres. For extra crunch, double-dip: back into buttermilk, then flour again. Rest coated steaks 10–15 minutes. - Heat skillet
Add oil to a heavy skillet (cast iron ideal), about ¼ inch deep. Heat to 350°F or until flour sizzles. - Pan-fry in batches
Fry 2–3 steaks at a time, 3–4 minutes per side, until crust is golden and meat cooked through. Transfer to rack or paper-lined tray; keep warm in a 200°F oven. - Make gravy
Strain oil, reserving 3 tbsp drippings. Return to skillet with butter if needed. Whisk in remaining ¼ cup flour; cook 1–2 minutes until golden. Slowly whisk in milk, simmer until thickened, 4–6 minutes. Season with pepper, salt, and thyme/poultry seasoning if using. - Serve
Spoon gravy over steaks, garnish with parsley if desired, and bring to the table while hot and crisp.
