Chicken Fried Steak & Eggs Recipe

Marinate

Place cube steaks in a shallow dish and pour 1.5 cups buttermilk over them to cover. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prepare dredges

In a shallow bowl whisk 2 eggs until blended. In a wide plate or bowl, combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp black pepper and 1.5 tsp salt. Mix thoroughly.

Dredge steaks

Remove steaks from buttermilk, letting excess drip off (reserve buttermilk). Dip each steak into the beaten eggs, then press into the flour mixture to fully coat. For a thicker crust, double-dredge: dip again into the eggs and flour once more, pressing to adhere.

Fry

Heat about 1/2 inch (approx. 1.5–2 cups) of vegetable oil in a large skillet over medium-high heat until shimmering and a small pinch of flour sizzles on contact (about 350°F/175°C if using a thermometer). Fry steaks in batches without crowding for 3–4 minutes per side, or until golden brown and internal temperature reaches 145°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish frying remaining steaks.

Cook sausage & mushrooms

In a separate medium skillet over medium heat, add the bulk breakfast sausage and brown, breaking it into small pieces, about 5–7 minutes. Add 1 cup sliced mushrooms and cook until mushrooms release moisture and are softened, about 3–4 minutes. If the pan is very greasy, spoon off all but about 1 tablespoon fat.

Make roux and finish gravy

Reduce heat to medium-low. Add 2 tbsp unsalted butter to the sausage-mushroom mixture if needed. Sprinkle 3 tbsp flour and stir for 1–2 minutes to cook the raw flour taste. Gradually whisk in 2 cups whole milk, then 1/4 cup heavy cream, scraping any browned bits. Bring to a gentle simmer, whisking often, until the gravy thickens to a spoon-coating consistency (3–5 minutes). Stir in 1/2 tsp Worcestershire, 1/2 tsp fresh thyme (or dried), 3/4 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep warm on low, stirring occasionally. If gravy becomes too thick, whisk in up to 1/2 cup additional milk.

Prep and cook

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp butter and 1 tbsp vegetable oil. When foaming subsides, add 1/2 cup finely diced onion and sauté 2–3 minutes until translucent. Add 4 cups shredded, well-dried hash browns, spreading into an even layer. Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp dried parsley and 1 tsp minced garlic over the potatoes. Let cook undisturbed for 4–6 minutes to get a browned crust, then flip sections with a spatula and cook another 4–6 minutes until crisp and cooked through. Adjust heat so they brown but do not burn. Transfer to a warm plate and keep in the oven if desired.

Warm biscuits

Warm store-bought or leftover biscuits in a 350°F oven for 8–10 minutes until heated through and slightly crisp on the outside. Split and butter before serving, or serve whole for topping with gravy.

Fry eggs

Heat a large nonstick skillet over medium-low and add 2 tbsp butter or oil. Crack eggs into the skillet (work in batches if needed) and cook until whites are set but yolks remain runny for sunny-side-up, about 3–4 minutes; for over-easy flip gently and cook an additional 20–30 seconds. Season with 1/2 tsp salt and 1/2 tsp black pepper. Keep eggs warm until plating.

On each plate place one warmed buttermilk biscuit (or half a biscuit), a portion of seasoned hash browns (about 1 cup), one country-fried steak and two fried eggs. Spoon generous amounts of mushroom sausage gravy over the steak and biscuits. Garnish with chopped fresh parsley and serve hot with optional hot sauce at the table.