Chicken Fried Steak Without Buttermilk (Recipe)

Make crisp chicken-fried cube steak without buttermilk by coating tenderized beef in seasoned flour, dipping it in egg and whole milk, then coating it again in flour. Shallow-fry at 325–350°F until the thickest part reaches 160°F, then serve with quick peppered milk gravy. This method works in a cast-iron or compatible stainless-steel skillet.

The key is the coating’s layers: seasoned flour sticks to the steak, egg and milk help hold the outer flour in place, and a short rest helps that coating set before frying. You do not need buttermilk for this method. I focus on a steady oil temperature and enough space in the pan, since both help the crust brown and stay attached.

Ingredients and skillet setup

This recipe serves four and uses common ingredients, a shallow layer of oil, and one skillet. A heavy skillet helps keep the oil temperature steady after you add the steaks. Cast iron and fully clad stainless steel both work; choose an induction-compatible skillet if you cook on an induction stove.

Ingredients for the steaks

The ingredients are divided between the seasoned coating, the egg-and-milk dip, and the gravy. Keep them ready before heating the oil so you can bread the steaks and fry them without rushing.

• 4 cube steaks, about 5–6 ounces each
• 1½ cups all-purpose flour, divided
• 2 large eggs
• ¾ cup whole milk for the egg dip
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, plus more for the gravy
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½–¾ cup refined canola oil, or enough for about ¼ inch in the skillet

For the gravy, set aside 3 tablespoons of pan fat, 3 tablespoons flour, and 2½ cups whole milk.

Choose and preheat the skillet

A heavy bare cast-iron skillet holds heat well, though it takes time to warm and cool. Fully clad stainless steel heats and responds to burner changes more quickly. Either can work on a standard home stove when you control the heat and check the oil with a thermometer.

Use a skillet wide enough to fry one or two steaks without crowding. Avoid relying on an unverified nonstick pan for this shallow-frying method. Preheat cast iron gradually over medium to medium-low heat for 5–8 minutes, then add oil and bring it to 350°F. Use the thermometer to check; time alone cannot confirm the oil temperature.

How to bread cube steak without buttermilk

The coating uses a simple three-step sequence: seasoned flour, an egg-and-milk dip, then plain flour. The first layer clings to the steak; the dip helps the second layer adhere. A brief rest gives the coating time to settle before it meets the hot oil.

Set up three shallow dishes

Pat the cube steaks dry with paper towels. In the first dish, mix 1 cup flour with ½ teaspoon salt, ½ teaspoon pepper, garlic powder, and paprika. In the second dish, whisk the eggs with ¾ cup whole milk. Put the remaining ½ cup flour in a third dish.

Keeping the last flour plain gives the outside a simple, even coating. Work in order from seasoned flour to egg mixture to plain flour, and keep one hand for dry ingredients and one for the wet mixture if that helps reduce clumps on your fingers.

Coat and rest the steaks

Dredge each steak in seasoned flour and turn it to cover both sides. Dip it in the egg-and-milk mixture, let excess drip off, then coat it in the plain flour. Press the flour on lightly, and shake off any loose excess.

Set the breaded steaks on a wire rack and let them rest for 5 minutes. This short pause helps the coating adhere. If you bread the steaks well ahead of frying, the surface may become damp; check that the coating still looks even before placing each steak in the pan.

Fry the steaks and make peppered milk gravy

The oil should be hot enough to begin browning the coating, but not so hot that it smokes. Fry in batches and allow the temperature to recover between them. For this recipe, cook the cube steak to 160°F at its thickest point, checking with a food thermometer rather than relying on timing alone.

Fry in uncrowded batches

Set a wire rack over a sheet pan. Heat the oven to 200°F so you can hold the cooked steaks while you finish the batch. Bring the oil to 350°F, then carefully add steaks without crowding the skillet.

Keep the oil near 325–350°F as the steaks cook. Fry for about 3–4 minutes per side, adjusting the burner as needed. The time is a guide: thickness and how quickly the oil temperature recovers can change it. Turn with a thin metal spatula after the crust has set, and avoid moving the steaks repeatedly.

Check the thickest part of each steak with a food thermometer. The target in this recipe is 160°F. Transfer cooked steaks to the rack, then hold them in the warm oven while you fry the rest. If the oil falls well below the target range, pause and let it heat again before adding another batch.

Make the gravy in the same skillet

After frying, carefully pour off the oil, leaving about 3 tablespoons of pan fat in the skillet. Use care when handling hot oil, and keep the skillet on a stable surface. Set the burner to medium, whisk in 3 tablespoons flour, and cook for 1–2 minutes, until the mixture is lightly golden.

Gradually whisk in 2½ cups whole milk. Bring the gravy to a gentle simmer and whisk for about 3–5 minutes, until it thickens. Season with the remaining ½ teaspoon salt and generous black pepper, tasting as you go. If it becomes thicker than you want, whisk in a little more milk.

Serve the steaks promptly, with gravy on top or alongside. Serving gravy on the side helps preserve more of the crust’s crispness. Mashed potatoes or biscuits are familiar options; a sharp, fresh vegetable can balance the rich breading and gravy.

Cool, clean, and care for the skillet

Let the skillet cool until it is safe to handle before cleaning. Do not pour cold water into a hot pan or put hot cookware under cold water; abrupt temperature changes can damage cookware. Care differs by material, so follow the manufacturer’s guidance for coated or specialty pans.

Clean cast iron or stainless steel

For bare cast iron, wipe out excess fat once the pan is safely cool, then wash with warm water and a brush or nonabrasive scrubber. Dry it promptly and completely. Apply a very thin film of neutral oil and heat briefly until the surface looks dry. Avoid soaking the skillet for a long time.

For stainless steel, loosen stuck flour or browned bits with warm water and a nonabrasive pad. Follow the skillet maker’s care instructions. Clean-up is easier once the pan has cooled safely, but do not leave it soaking for an extended period.

Frequently asked questions

These answers cover the main choices that affect the recipe: the milk substitute, breading, oil temperature, doneness, and gravy. Use the recipe’s temperature targets as a guide, and rely on a food thermometer for the steak rather than judging doneness by color or cooking time alone.

Can I make chicken-fried steak without buttermilk?
Yes. Dip the seasoned-flour-coated steak in a mixture of eggs and whole milk, then coat it in flour again. Buttermilk is not required for this method.

What can I use instead of buttermilk?
For this recipe, use 2 eggs whisked with ¾ cup whole milk. That mixture serves as the dip between the two flour layers.

What cut of meat should I use?
Use cube steak, which is beef that has been mechanically tenderized. This recipe is written for four steaks weighing about 5–6 ounces each.

What oil temperature is best for frying?
Bring the oil to 350°F before adding the steaks, then aim to keep it around 325–350°F while frying. Check with a thermometer rather than estimating by time.

How long should I fry each steak?
Plan on about 3–4 minutes per side, but treat that as an estimate. Thickness and oil recovery affect cooking time; check the thickest part of each steak with a food thermometer.

What temperature should the steak reach?
Cook the steaks to 160°F at the thickest point for this recipe. A thermometer gives a more reliable check than the crust’s color.

Why is my breading falling off?
Excess liquid, loose flour, crowding, or turning too early can make the coating less secure. Shake off excess at each step, rest the breaded steaks for 5 minutes, and wait for the crust to set before turning.

Can I make the gravy in the frying skillet?
Yes. Carefully pour off the oil, leave about 3 tablespoons of pan fat, and use it to cook 3 tablespoons flour before gradually whisking in the milk.

How can I keep the cooked steaks warm?
Place them on a wire rack over a sheet pan in a 200°F oven while you finish frying and make the gravy.

How do I keep the coating from becoming greasy?
Avoid crowding the skillet, and let the oil return to 325–350°F between batches. When the pan is too crowded, the oil temperature can drop and the coating may turn pale and greasy.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)