Chicken Fried Steak Recipe
Topped with sausage gravy, with eggs, choice of potatoes and bread.
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Ingredients
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Chicken Fried Steak
Sausage Gravy
Eggs
Sides & Garnish
Method
Chicken Fried Steak
- 1
Prep
Pat cube steaks dry with paper towels. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper.
- 2
Breading station
Set up three shallow bowls: (1) flour mixed with cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper; (2) buttermilk combined with the 2 eggs whisked until smooth; (3) plain flour (about 1/2 cup) for a final dusting. The cornstarch in the seasoned flour gives an extra-crispy crust.
- 3
Dredge steaks
Working one at a time, dredge each steak first in the seasoned flour mixture, shaking off excess; then dip into the buttermilk-egg mixture, letting excess drip off; finally press into the plain flour to form a good coating. Set on a wire rack while oil heats. Repeat for all steaks.
- 4
Fry steaks
Heat a large heavy skillet (cast iron preferred) over medium-high and add 1 cup vegetable oil and the butter if using. Heat until shimmering and a pinch of flour sizzles immediately (oil temperature ~350°F / 175°C). Add steaks (do not crowd; fry in batches if needed). Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 145°F. Adjust heat to maintain even browning; if edges brown too quickly, lower to medium. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining steaks and making gravy.
Sausage Gravy
- 5
Cook sausage
In a separate large skillet over medium heat, crumble and brown the breakfast sausage until no pink remains, about 6–8 minutes. Do not drain — leave the rendered fat in the pan (you can spoon off excess if there’s more than about 3 tablespoons, but keep 2–3 tbsp for flavor).
- 6
Make roux
Sprinkle 3 tablespoons flour evenly over the cooked sausage and fat. Cook, stirring constantly, 1–2 minutes to remove the raw flour taste and to lightly brown the roux; this helps thicken without a pasty flavor.
- 7
Add milk and finish
Gradually whisk in 2 1/2 cups whole milk (and 1/2 cup cream if using) until smooth. Bring to a gentle simmer, stirring frequently; the gravy will thicken as it heats—about 3–5 minutes. If it becomes too thick, thin with a tablespoon of hot water or more milk until you reach a spoon-coating pouring consistency. Taste and season with salt and lots of freshly cracked black pepper (start with 1/2 tsp and increase to taste). Keep warm on low, stirring occasionally.
- 8
Combine with steaks
Just before serving, spoon or ladle sausage gravy over each kept-warm steak so the crust remains crisp at the edges but the top is nicely sauced.
Eggs
- 9
Cook eggs to order
Heat a medium nonstick skillet over medium-low and add 1 tablespoon butter or oil. For sunny-side-up, crack eggs into the skillet, season with salt and pepper, cover, and cook 2–3 minutes until whites are set but yolks runny. For over-easy, cook 2 minutes, flip carefully and cook another 20–30 seconds. For scrambled, whisk eggs with a pinch of salt, cook low and gently stir until softly set. Keep warm until plating.
Sides & Garnish
- 10
- 11
- 12
