Chicken Fried Steak Recipe

Prepare steaks

Pat cube steaks dry with paper towels. If pieces are thicker than 1/4 inch, pound lightly between plastic wrap to about 1/4-inch thickness. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Set up dredging stations

In a shallow bowl whisk together buttermilk and eggs until smooth. In a wide plate or shallow dish combine 2 cups flour, 1/4 cup cornstarch, remaining 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, garlic powder, onion powder, and cayenne. Mix thoroughly.

Dredge steaks

Working one at a time, coat each steak in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, letting excess drip off, then return to the flour mixture for a second, even coating. Press the flour into the steak to ensure it adheres. Place on a rack and rest 10 minutes to set the crust.

Fry steaks

In a large skillet (preferably cast iron) heat 1 cup vegetable oil over medium-high until shimmering and 350°F if using a thermometer. Add steaks in a single layer (do not overcrowd) and fry 3-4 minutes per side, flipping once, until golden brown and internal temperature reaches 145°F and crust is crisp. Adjust heat as needed to prevent burning. Add 2 tbsp butter during the last minute for flavor if desired. Transfer steaks to a paper towel-lined tray and keep warm in a low oven (200°F) while you finish gravy and sides.

Brown sausage

In a separate large skillet over medium heat, add the 1 lb bulk sausage. Break into small pieces with a spoon and cook until browned and no pink remains, about 6-8 minutes. Spoon off and reserve about 1-2 tablespoons of the rendered fat, leaving the browned bits in the pan for flavor.

Make roux

Sprinkle 1/2 cup flour over the sausage and fat. Stir constantly for 1-2 minutes so the flour cooks and absorbs fat (it will turn lightly golden). This is the base for the gravy.

Add milk

Slowly whisk in 3 cups whole milk (plus 1/2 cup cream if using), adding it in a thin stream and whisking to remove lumps. Bring to a gentle simmer; the gravy will thicken as it heats. If gravy becomes too thick, add up to 1/2 cup additional milk to reach desired consistency.

Season and finish

Simmer gently 3-5 minutes, then season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper if using. Taste and adjust seasoning. Keep warm on lowest heat while serving. If you prefer a smoother gravy, press through a coarse sieve briefly, but keep sausage pieces.

Cook potatoes

Place potato chunks in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 12-15 minutes. Drain thoroughly.

Mash and season

Return potatoes to the pot over very low heat to dry for 1 minute. Mash with 3 tbsp butter and 1/2 cup warmed milk until smooth but still slightly textured. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust milk for desired creaminess.

Griddle potatoes

Heat a large griddle or nonstick skillet over medium-high and add 1 tbsp vegetable oil. Spoon prepared mashed potatoes into 4 even scoops (about 1/2 cup mashed per serving) and press each into a flat patty roughly 1/2-3/4 inch thick. Let cook undisturbed 3-4 minutes until the underside is browned and crisp, then flip and brown the other side 2-3 minutes. Keep warm in oven if needed.

Blanch beans

Bring a pot of salted water to a rolling boil. Add trimmed green beans and blanch 3-4 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well.

Sauté and season

In a skillet over medium heat melt 1 tbsp butter, add drained green beans and toss 2-3 minutes until heated through and coated. Season with 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lemon juice if using. Keep warm.

On each plate place one griddled mashed potato patty. Top with a hot chicken fried steak. Generously ladle sausage gravy over the steak (and a little onto the potatoes). Arrange a portion of fresh green beans alongside. Serve immediately so crust stays crisp and gravy is hot.