Chicken Fried Steak & Eggs Recipe

Tenderize & Season

Pat the cube steaks dry with paper towels. Lightly season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Prepare Breading Stations

In a shallow dish whisk together 1.25 cups flour, 1/4 cup cornstarch, paprika, garlic powder, and onion powder. In a second shallow bowl whisk buttermilk, 2 eggs, and hot sauce (if using). Place extra flour (about 1/4 cup) on a plate for a final dusting.

Dredge

Working one steak at a time: lightly dust steak in reserved flour, dip into the buttermilk-egg mixture allowing excess to drip off, then press into the flour-cornstarch mixture until well coated. For an extra-crispy crust, repeat the egg dip and flour dredge once more.

Fry

Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add 1 cup vegetable oil and heat to 350°F (medium-high) — oil should shimmer but not smoke. Fry steaks 3–4 minutes per side until deep golden brown and internal temperature reaches 145°F (or crust is crisp). Work in batches if needed. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing other components.

Brown Sausage

In a medium saucepan over medium heat, crumble and cook 8 oz breakfast sausage until no pink remains and fat renders, about 6–8 minutes.

Make Roux

If skillet is very lean, add 1 tbsp butter to the pan with the sausage. Reduce heat to medium-low and sprinkle 3 tbsp flour over the sausage. Stir constantly for 1–2 minutes to cook the raw flour taste, allowing it to absorb the fat and brown lightly.

Add Milk & Simmer

Gradually whisk in 2 cups whole milk until smooth. Increase heat to medium and bring to a gentle simmer, whisking frequently. The gravy will thicken in 3–5 minutes. If it becomes too thick, whisk in up to 2 tbsp hot water to reach desired consistency.

Season

Season with 3/4 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust salt and pepper. Keep warm on low, stirring occasionally. For a smoother gravy, press through a fine-mesh strainer before serving (optional).

Cook

Heat a large nonstick skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp vegetable oil. When butter foams, add the drained shredded potatoes in an even layer. Press down with a spatula. Cook undisturbed 4–6 minutes until bottom is deeply golden and crisp. Flip in sections, add a little more oil/butter if needed, and cook another 4–6 minutes until crisp and cooked through.

Season

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F) if needed.

Fry Eggs (Sunny-side or Over-easy)

In a small nonstick skillet over medium-low heat, melt 1 tbsp butter until foaming. Crack 2 eggs into the pan. For sunny-side up: cook gently until whites are set but yolks are runny, about 3–4 minutes; cover for 30–45 seconds if whites need finish. For over-easy: cook until whites set, carefully flip and cook 15–30 seconds more for runny yolk. Season eggs with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Toast & Butter

Toast 2 slices of bread to desired doneness. Spread with 2 tsp butter while hot.

On each plate place a portion of hashbrowns, then two chicken fried steaks. Spoon a generous amount of sausage gravy over the steaks (and optionally over the eggs). Top with the fried eggs. Serve with hot buttered toast on the side. Garnish with additional black pepper to taste.