Country Fried Breakfast Recipe
Two eggs, country-fried steak (or chicken) topped with gravy, hash-browns, toast or biscuit.
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Ingredients
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Main protein & eggs
Gravy
Sides
Finishing & optional
Method
Main protein & eggs
Marinate protein
Place the 2 steaks or chicken cutlets in a shallow dish. Pour 1 cup buttermilk over them and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and helps the breading adhere.
Prepare dredging stations
In a shallow bowl or plate combine 1 cup all-purpose flour, 2 tbs cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika. Beat the 2 large eggs in a separate shallow bowl.
Dredge and bread
Remove protein from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in beaten eggs, then return to the flour mixture pressing to adhere a good coating. Set on a rack while heating oil.
Fry protein
In a large skillet heat about 1 cup vegetable oil over medium-high until shimmering and 350°F (175°C) or a small breadcrumb sizzles immediately. Fry the breaded steaks/cutlets 3–4 minutes per side (thinner chicken may be 3 min per side; beef 4 min) until golden brown and cooked through (internal temp for chicken 165°F/74°C). Remove to a plate lined with paper towels; reserve 3 tbs drippings in the pan for gravy (pour off excess if much more).
Cook eggs
While the protein rests, wipe a small nonstick skillet clean, add 1 tbs butter and heat over medium. Crack 2 eggs into the pan and cook to preference: sunny-side up (cook until whites set but yolks runny) about 2–3 minutes, or over-easy (flip and cook 20–30 seconds more). Season with a pinch of salt and pepper. Keep warm.
Gravy
Make pan gravy
With 2–3 tbs of reserved pan drippings (or 3 tbs butter if needed) in the skillet over medium heat, sprinkle in 3 tbs flour and whisk continuously to form a blonde roux, about 1–2 minutes (do not let it burn). Slowly whisk in 1 cup milk and 1 cup additional milk or 1 cup stock (or 2 cups milk total), combining until smooth and simmering. Reduce heat to low and simmer until thickened, 3–5 minutes. Season with 1 tsp salt and 1 tsp black pepper to taste. If gravy is too thick, thin with a little extra milk or stock. Taste and adjust seasoning.
Finish gravy
If you like peppered gravy, add an extra grind of black pepper. Keep the gravy warm over very low heat while preparing sides and plating.
Sides (hash-browns and toast/biscuit)
Cook hash-browns
Heat a large nonstick skillet over medium-high and add 1 tbs vegetable oil and 1 tbs butter. When hot, add 2 cups shredded potatoes spread into an even layer. Season with 1 tsp salt and 1 tsp black pepper. Press down gently with a spatula and cook undisturbed 4–6 minutes until bottom is golden and crisp. Flip in sections (or stir and press again) and cook another 3–5 minutes until crisp and cooked through. Transfer to a plate and keep warm.
Toast or warm biscuit
Toast 2 slices of bread in a toaster or heat 2 store-bought biscuits per package directions (typically 10–12 minutes at 350°F for refrigerated biscuits). Spread a little butter on hot toast/biscuit before serving.
Assembly & serving
Place the hash-browns on each plate. Put a piece of country-fried steak or chicken on top (or to the side) of the hash-browns. Spoon a generous ladle of warm gravy over the steak/chicken (and eggs if you like). Place the cooked eggs on the plate next to or on top of the steak. Add the toast or biscuit on the side.
Garnish with chopped fresh parsley and a dash of hot sauce if desired. Serve immediately.