Chicken Fried Steak & Eggs* Recipe
Make Chicken Fried Steak & Eggs* Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Steak
For the Country Gravy
For the Eggs & Serving
Method
For the Steak
- 1
Prepare steaks
Pat the cube steaks dry with paper towels. If thicker than 1/4 inch, place between plastic wrap and pound lightly to about 1/4-inch thickness. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.
- 2
Make dredge
In a shallow bowl or pie plate, whisk together 1.5 cups flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika. In a second shallow bowl whisk 2 eggs with 1/2 cup buttermilk until smooth.
- 3
Coat steaks
Working one at a time, dredge each steak in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, and finally press back into the flour mixture to form a thick, even coating. Place coated steaks on a rack while the oil heats.
- 4
Fry steaks
Pour 1 cup vegetable oil into a large skillet (cast iron preferred) to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / oil should sizzle when a bit of flour is dropped in). Reduce heat to medium. Fry steaks in batches (do not crowd) 3–4 minutes per side until deep golden brown and internal temperature about 145°F. Adjust heat as needed to prevent over-browning. Transfer to a wire rack set over a sheet pan and keep warm; reserve 2 tablespoons of the pan oil/drippings for the gravy.
For the Country Gravy
- 5
Make roux
In the same skillet used for frying, leave about 2 tbsp of drippings and discard any excess oil. Over medium heat, melt 4 tbsp unsalted butter in the skillet with the drippings. Sprinkle in 1/2 cup flour and whisk continuously, cooking 1–2 minutes until the raw flour aroma cooks out and mixture becomes pale golden.
- 6
Finish gravy
Gradually whisk in 2 cups whole milk, a little at a time, smoothing lumps after each addition. Bring to a gentle simmer and cook 3–5 minutes until thickened to a gravy consistency. Season with 1 tsp salt and 1 tsp coarsely ground black pepper. If gravy becomes too thick, whisk in up to 1/4 cup additional milk to reach desired consistency. Taste and adjust salt/pepper.
- 7
Keep warm
Lower heat to the lowest setting and keep warm while you cook the eggs; whisk occasionally to prevent a skin from forming.
For the Eggs & Serving
- 8
Cook eggs
In a clean nonstick or cast-iron skillet, melt 1 tbsp butter over medium-low heat. Crack 4 eggs into the skillet and cook to your preference: sunny-side up (cover and cook 2–4 minutes until whites set), or over-easy (cook 2 minutes, flip gently and cook 20–30 seconds). Season with 1/4 tsp salt and 1/4 tsp black pepper.
- 9
Assemble
Place one fried steak on each plate. Spoon a generous ladle of country gravy over the steaks, letting some run onto the plate. Top each steak with a cooked egg. Garnish with chopped fresh parsley, if using.
- 10