Chicken Fried Steak* Recipe

Prepare steaks

Pat cube steaks dry with paper towels. If not already tenderized, place each steak between plastic wrap and pound to about 1/4 inch thickness. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the breading mix.

Make breading stations

In a shallow bowl, whisk together buttermilk and hot sauce (if using). In a second shallow bowl, beat the 2 eggs. In a large shallow dish, combine 1.5 cups flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder and paprika; mix well.

Bread the steaks

Working one at a time: dredge a steak in the flour mixture, shaking off excess, then dip into the buttermilk, then into the beaten eggs, then back into the flour mixture pressing to adhere a good crust. Set breaded steaks on a wire rack and allow to rest 10 minutes so coating sets.

Fry the steaks

In a large skillet (cast-iron preferred) heat vegetable oil over medium-high until shimmering and about 350°F (if using a thermometer). Add steaks (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches at least 145°F and crust is crisp. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining components.

Brown the sausage

In a medium saucepan over medium heat, add the bulk pork sausage and cook, breaking into small pieces, until browned and cooked through, about 6–8 minutes. If there is excessive grease, pour off all but about 2 tablespoons.

Make the roux

Push the sausage to the side and add 2 tablespoons butter. When melted, sprinkle in 3 tablespoons flour and stir constantly for 1–2 minutes until the raw flour taste cooks off and mixture is bubbling but not darkening.

Finish the gravy

Slowly whisk in 2 cups whole milk until smooth. Bring to a gentle simmer, stirring frequently, until the gravy thickens to coat a spoon, about 4–6 minutes. If too thick, thin with up to 1/4 cup stock. Season with 1 tsp salt, 1 tsp coarsely ground black pepper and 1/4 tsp crushed red pepper (if using). Taste and adjust seasoning. Keep warm on low, stirring occasionally. If making ahead, reheat gently and add splash of milk to loosen.

Cook the breakfast potatoes

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Add diced potatoes in a single layer and let brown undisturbed 3–4 minutes, then stir. Add diced onion and green pepper, season with 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are tender and golden, about 10–12 minutes total. Stir in chopped parsley, remove from heat, and keep warm.

Cook the eggs

For 2 eggs per serving (8 eggs total) choose desired style; recommended: sunny-side up or over-easy. To cook sunny-side: in a nonstick skillet over medium-low, melt 1 tablespoon butter (or spray). Crack two eggs per portion and cook gently until whites set but yolks remain runny, about 2–3 minutes. For over-easy, flip carefully and cook 10–20 seconds more. Repeat in batches to serve hot.

Toast the bread

Toast four slices of bread until golden. Butter each slice lightly while warm.

Assemble plates: Place one fried steak per plate. Spoon 1/3 to 1/2 cup warm sausage gravy over each steak (reserve extra gravy on the side). Add a generous portion of breakfast potatoes, two eggs, and a slice of toast. Garnish potatoes with extra parsley if desired. Serve immediately so crust stays crisp and eggs are hot.