Crispy Ranch Chicken Fried Steak with Savory Country Gravy
Indulge in the ultimate comfort food with this Crispy Ranch Chicken Fried Steak. This dish elevates the classic chicken fried steak with a unique twist by incorporating ranch dressing mix into the breading, infusing each bite with a delightful burst of flavor. Using inexpensive cube steak, this recipe is not only budget-friendly but also quick to prepare, making it an ideal choice for busy weeknight dinners. To save time, you can bread the meat the night before and let it chill in the refrigerator, ensuring you can serve this hearty meal without the hassle. Pair it with your favorite side dishes and watch your family devour every last bite!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-Purpose Flour
1 cup (for breading)
Dry Ranch Dressing Mix
2 (1 ounce) packages (2 packets for breading, 1 for marinade)
Salt and Pepper
to taste (for seasoning)
Buttermilk
3 cups (2 cups for marinade, 1 cup for gravy)
Egg
1, beaten (for marinade)
Cube Steak
1 lb (cut into 4 pieces)
Vegetable Oil
as needed (for frying)
Chicken Broth
1 cup (for gravy)
Country Gravy Mix
(2 2/3 ounce) envelope (for gravy)
Instructions
1
In a large Ziploc bag, mix together the flour, one packet of dry ranch dressing mix, salt, and pepper until well combined.
2
In a shallow baking dish, whisk together 2 cups of buttermilk, the beaten egg, and the second packet of ranch dressing mix. Add the cube steaks to this mixture, ensuring they are fully submerged in the marinade. Let them soak in the refrigerator for at least 30 minutes or overnight for more flavor.
3
While the steaks are soaking, prepare the country gravy in a small saucepan. Combine 1 cup of buttermilk, the chicken broth, and the country gravy mix. Cook over medium heat, stirring occasionally until the mixture comes to a simmer and thickens. Keep it warm on low heat.
4
After the steaks have soaked, remove them from the buttermilk mixture. One at a time, place each steak into the Ziploc bag with the flour mixture, shaking to thoroughly coat. Dip the breaded steaks back into the buttermilk mixture and then one more time into the flour mixture for an extra crispy layer.
5
In a deep skillet, pour in vegetable oil until it reaches about 1/2 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Fry the breaded steaks in batches for about 4 minutes on each side, or until they turn a rich golden brown and are cooked through.
6
Once cooked, transfer the steaks to a plate lined with paper towels to drain excess oil. Serve hot topped with the warm country gravy and your choice of side dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Ranch Chicken Fried Steak?
It is a comfort food dish featuring cube steak breaded with a mixture of flour and ranch dressing seasoning, fried until crispy and served with a savory country gravy.
How is the ranch flavor incorporated into the recipe?
The ranch flavor comes from using two 1-ounce packets of dry ranch dressing mix; one is mixed into the flour breading and the other is added to the buttermilk marinade.
What kind of meat is best for this recipe?
This recipe specifically uses 1 lb of cube steak, which is an inexpensive cut that has been tenderized, making it perfect for chicken fried steak.
How long should I soak the cube steaks in the buttermilk mixture?
You should let the steaks soak in the refrigerator for at least 30 minutes, or you can leave them overnight for even more flavor.
How do I make the country gravy?
Combine 1 cup of buttermilk, 1 cup of chicken broth, and a 2 2/3 ounce envelope of country gravy mix in a saucepan. Cook over medium heat until thickened.
What is the secret to an extra crispy layer?
The secret is a double-dredging process: dip the steak in the flour mixture, then back into the buttermilk mixture, and then into the flour mixture one more time.
At what temperature should I fry the steaks?
The vegetable oil should be heated to 350°F (175°C) before adding the steaks to ensure they cook properly and become crispy.
How much oil is needed for frying?
You should fill a deep skillet with vegetable oil until it is approximately 1/2 inch deep.
How long do the steaks need to cook?
Fry the breaded steaks in batches for about 4 minutes on each side until they are a rich golden brown and cooked through.
Can I prepare this recipe ahead of time?
Yes, you can bread the meat the night before and let it chill in the refrigerator to save time on the day you plan to serve it.
Is this a budget-friendly meal?
Yes, using inexpensive cube steak and common pantry staples like flour and ranch mix makes this a very budget-friendly option.
What is in the buttermilk marinade?
The marinade consists of 2 cups of buttermilk, one beaten egg, and one packet of dry ranch dressing mix.
What ingredients are in the flour breading?
The breading is made by mixing 1 cup of all-purpose flour, one packet of dry ranch dressing mix, and salt and pepper to taste.
How do I prevent the steaks from being too greasy?
After frying, transfer the steaks to a plate lined with paper towels to allow any excess oil to drain off.
Can I use regular milk instead of buttermilk?
Buttermilk is preferred for its acidity which helps tenderize the meat and provides a better texture for the breading, though regular milk could be used in a pinch.
How many steaks does this recipe yield?
Based on 1 lb of cube steak cut into 4 pieces, the recipe typically yields 4 servings.
What should I do with the remaining buttermilk?
The recipe uses 3 cups total: 2 cups for the steak marinade and 1 cup for the savory country gravy.
Do I need to season the meat directly?
The seasoning is primarily in the flour mixture (salt, pepper, ranch) and the marinade, so you don't necessarily need to season the meat itself.
What is the best way to coat the steaks in flour?
Using a large Ziploc bag to shake the steaks with the flour mixture ensures a thorough and even coating.
Can I use chicken broth in the gravy?
Yes, the recipe calls for 1 cup of chicken broth to be mixed with buttermilk and gravy mix for extra depth of flavor.
What temperature should the gravy be served?
The gravy should be kept warm on low heat and served hot over the freshly fried steaks.
Is this a quick weeknight dinner?
Yes, because it uses cube steak and simple breading, it is designed to be quick to prepare for busy schedules.
Does the recipe require an egg?
Yes, one beaten egg is added to the buttermilk marinade to help the breading adhere to the meat.
What are some recommended side dishes?
Common pairings include mashed potatoes, green beans, or corn on the cob to complement the hearty nature of the dish.
Can I use a different type of gravy?
While country gravy is traditional, the ranch-flavored breading would also pair well with a brown gravy or even a mushroom sauce.
How do I know the oil is ready without a thermometer?
You can drop a small pinch of flour into the oil; if it sizzles immediately without burning, it is generally ready for frying.
Is the ranch flavor overpowering?
No, it provides a unique twist and a burst of savory flavor that complements the beef without being overwhelming.
Should I fry all the steaks at once?
It is better to fry them in batches to avoid crowding the pan, which can lower the oil temperature and result in soggy breading.
What tools do I need for this recipe?
You will need a large Ziploc bag, a shallow baking dish, a small saucepan, and a deep skillet.
Can I substitute the vegetable oil?
Any neutral oil with a high smoke point, such as canola or peanut oil, will work well for frying these steaks.