Chicken Fried Steak & Eggs Recipe
Three eggs cooked just the way you like ’em, served alongside a crispy, golden fried steak smothered in our rich, homemade sausage gravy.
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Ingredients
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For the steaks and breading
For the sausage gravy
For the eggs & finishing
Method
For the steaks and breading
- 1
Prepare steaks
Pat the cube steaks dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.
- 2
Set up dredging stations
In a shallow bowl or plate, whisk the buttermilk with the egg. On a second plate, combine 1.5 cups flour, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder and paprika. If using breadcrumbs/crushed crackers, mix them with the flour mixture or place in a third plate for double-dip.
- 3
Dredge steaks
Working with one steak at a time: dip steak into the buttermilk-egg, let excess drip off, then press into the flour mixture so it's fully coated. For extra-crispy crust, press into breadcrumbs/crumbs after the flour or double-dip back into the buttermilk and flour again.
- 4
Heat oil
Pour oil into a large skillet (cast-iron recommended) to a depth of about 1/4 inch. Heat over medium-high heat until shimmering and a small pinch of flour sizzles and browns in ~30 seconds (about 350°F).
- 5
Fry steaks
Carefully place steaks in hot oil without crowding (work in batches if needed). Fry 3–4 minutes per side until deep golden brown and internal edges are cooked (steaks are thin). Adjust heat so the crust browns but does not burn; lower to medium if necessary. Transfer to a wire rack set over a baking sheet and keep warm in a low oven (200°F/95°C) while you finish remaining steaks.
For the sausage gravy
- 6
- 7
Make roux with sausage drippings
Sprinkle 3 tablespoons flour over the browned sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste; it will absorb fat and become paste-like.
- 8
- 9
Season gravy
Season with 1 tsp salt (start with 1/2 tsp and taste), 1 tsp freshly ground black pepper, and optional red pepper flakes. Taste and adjust seasoning. If gravy has gritty bits from flour lumps, strain through a fine-mesh sieve, but normally whisking prevents lumps.
- 10
For the eggs & finishing
- 11
Cook eggs
About 5 minutes before serving, melt 1 tablespoon butter in a nonstick skillet over medium-low to medium heat. Crack eggs into the pan and cook to desired doneness: sunny-side up 3–4 minutes (cover briefly for set whites), over-easy 2–3 minutes then flip 15–30 seconds, or scrambled 3–4 minutes while stirring. Season eggs with a pinch of salt and pepper.
- 12
- 13
Serving suggestion
Serve with hash browns, buttered toast, or biscuits to mop up gravy.