Chicken fried steak, a beloved Southern comfort food, typically relies on buttermilk for its tender, flavorful crust. But what if you don't have buttermilk on hand, or perhaps you have a dairy allergy or intolerance? Fear not! This recipe delivers that same crispy, juicy goodness without the need for buttermilk. We'll explore simple substitutes and techniques to achieve that perfect chicken fried steak experience.
Why Buttermilk Works (and What to Use Instead)
Buttermilk's magic lies in its acidity and slightly sour taste, which tenderizes the meat and helps the breading adhere beautifully. The acidity breaks down the proteins in the meat, resulting in a more tender final product. The fat content also contributes to a richer, more flavorful crust.
Fortunately, we can replicate these effects without buttermilk. Our go-to substitutes are plain yogurt (Greek or regular) and milk with lemon juice or vinegar. Both create a similar acidic environment.
Ingredients for Buttermilk-Free Chicken Fried Steak
- 1.5 lbs. beef cube steak: Choose a good quality, well-trimmed cube steak for optimal results.
- 1 cup all-purpose flour: This forms the base of our crispy breading.
- 1 teaspoon salt: Balances the flavors.
- 1/2 teaspoon black pepper: Adds a touch of spice.
- 1/2 teaspoon garlic powder: Enhances the savory notes.
- 1/2 teaspoon paprika: Adds depth of color and flavor.
- 1/2 cup plain yogurt (Greek or regular): Our buttermilk substitute. If using milk, add 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle slightly.
- Vegetable oil, for frying: Enough to fill a large skillet about 1 inch deep.
Step-by-Step Instructions: Making the Perfect Chicken Fried Steak (Buttermilk-Free)
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Prepare the Steak: Pound the cube steak to about 1/4 inch thickness using a meat mallet. This ensures even cooking and tenderness. Season both sides generously with salt and pepper.
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Create the Marinade (Substitute for Buttermilk): In a shallow dish, combine the yogurt (or milk mixture) with garlic powder and paprika. Add a pinch of salt and pepper if desired.
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Marinate the Steak: Submerge the pounded steak in the yogurt mixture, ensuring it's fully coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for optimal flavor and tenderness.
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Prepare the Breading: In a separate shallow dish, combine the flour, salt, and pepper.
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Bread the Steak: Dredge the marinated steak in the flour mixture, pressing gently to ensure the breading adheres well.
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Fry the Steak: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a drop of batter should sizzle immediately), carefully place the breaded steak in the skillet.
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Cook the Steak: Fry for about 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding the skillet; work in batches if necessary.
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Drain and Serve: Once cooked, remove the steak from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
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Serve Hot: Serve immediately with your favorite sides, such as mashed potatoes, gravy, and green beans.
Frequently Asked Questions
Can I use other types of milk instead of buttermilk?
Yes, you can! As mentioned above, regular milk, almond milk, or soy milk can be used. Remember to add an acid like lemon juice or vinegar to mimic the buttermilk's acidity.
How do I know when the oil is hot enough?
The oil is ready when a small piece of breading dropped into it sizzles immediately.
Can I bake the chicken fried steak instead of frying it?
Yes, you can bake it at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown and cooked through. It won't be as crispy as the fried version, but it will still be delicious.
What are some good sides to serve with chicken fried steak?
Classic sides include mashed potatoes, creamy gravy, green beans, coleslaw, and cornbread.
Can I make this ahead of time?
You can marinate the steak ahead of time, but it's best to bread and fry it right before serving for optimal crispiness.
This buttermilk-free chicken fried steak recipe offers a delicious and convenient alternative for those who want to enjoy this classic dish without relying on buttermilk. Enjoy!
