Chicken-fried Steak & Eggs* Recipe
Chicken-fried skillet steak, two over easy eggs, buttermilk gravy, chive mash
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Ingredients
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Chicken-Fried Steak
Buttermilk Gravy
Chive Mash
Method
Chicken-Fried Steak
- 1
Prepare the Steak
Begin by tenderizing the beef round steak using a meat mallet until it is about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Dredging Process
Set up a dredging station with one bowl of buttermilk and another bowl of flour. Dip each piece of steak into the buttermilk, allowing excess to drip off, then coat with flour, pressing gently to adhere. Repeat for all pieces.
- 3
Fry the Steak
In a large skillet, heat canola oil over medium heat. Once hot, carefully add the breaded steak pieces and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Buttermilk Gravy
- 4
- 5
Add Buttermilk
Slowly whisk in the buttermilk, making sure to scrape up any bits from the bottom of the skillet. Bring to a simmer and cook until thickened, about 3-4 minutes. Season with salt and black pepper.
Chive Mash
- 6
- 7
Eggs
- 8
Cook the Eggs
In a non-stick skillet, add a little butter or oil over medium heat. Crack the eggs and cook until the whites are set but the yolks are still runny, about 2-3 minutes. Carefully flip and cook for an additional 1 minute if you prefer them over easy.
