Chicken Fried Steak* Recipe

Prep and batter

Pat the 4 cube steaks dry with paper towels. In a shallow bowl combine 2 cups flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika. In a second bowl whisk together 1.5 cups buttermilk and 2 eggs until smooth.

Set up a dredge station: seasoned flour mixture, buttermilk-egg mixture, and a second plate of the seasoned flour mixture (double-dipping yields an extra-crispy crust).

Heat a large skillet over medium-high heat and add 1 cup vegetable oil and 1 tbsp butter. Heat until oil registers about 350°F (175°C) or a small pinch of flour sizzles immediately.

Working one piece at a time, dredge a steak in the flour mixture, shake off excess, dip into the buttermilk-egg, then press back into the flour to coat well. Let excess fall off and place on a wire rack while you finish the rest.

Fry steaks in batches so they don’t crowd the pan — 3 to a batch depending on pan size. Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 145°F (63°C) for medium. Adjust heat to maintain oil temperature around 325–350°F (163–177°C). Transfer cooked steaks to a wire rack set over a rimmed baking sheet to drain and keep warm in a 200°F (95°C) oven while you make gravy.

In a separate large skillet over medium heat, add 12 oz ground pork sausage. Break up with a spoon and cook until no longer pink and starting to brown, about 6–8 minutes.

If the sausage renders a lot of fat, spoon off and reserve about 2 tablespoons in the pan. Add 2 tbsp unsalted butter to the skillet with the sausage and melt.

Sprinkle 1/4 cup flour over the sausage and fat and stir constantly for 1–2 minutes to cook the raw flour taste, creating a roux. The mixture should bubble but not burn.

Slowly whisk in 3 cups whole milk in small increments to avoid lumps. Bring to a gentle simmer while whisking; the gravy will thicken in 4–6 minutes. If gravy becomes too thick, add up to 1/2 cup additional milk to reach desired consistency.

Season gravy with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if desired. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

While the steaks rest and gravy simmers, parboil the diced potatoes: place potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 5 minutes until just beginning to soften but still firm. Drain and let steam-dry for 2 minutes.

In a large nonstick or cast-iron skillet over medium-high heat, heat 2 tbsp vegetable oil until shimmering. Add the diced onion and optional green pepper and sauté 2–3 minutes until starting to soften.

Add the parboiled potatoes to the skillet in a single layer. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Let potatoes cook undisturbed 4–5 minutes to develop a brown crust, then stir and continue cooking another 6–8 minutes, turning occasionally, until golden and crisp. Reduce heat if potatoes brown too quickly. Transfer to a warm plate and keep in oven if needed.

Toast 8 slices of bread in a toaster or on a griddle until golden. Spread butter on toast and keep warm.

In a large nonstick skillet over medium-low heat melt 2 tbsp butter. Crack eggs (2 per serving) and cook to desired style: Sunny-side up (cover skillet for 2–3 minutes until whites set), over-easy (cook 2 minutes, flip carefully and cook 30–45 seconds), or scrambled (whisk eggs with 1/2 tsp salt and 1/4 tsp pepper, pour into skillet and stir until just set). Season eggs with salt and pepper to taste.

Place one crispy chicken fried steak on each plate. Spoon a generous ladle (about 1/2 to 3/4 cup) of hot sausage gravy over the steaks, letting some run onto the plate.

Add a portion of home fries (about 1 cup) to each plate, two cooked eggs (any style) and two slices of buttered toast.

Garnish with chopped fresh parsley if desired and serve immediately while hot.