Chicken Fried Steak Recipe

Prepare meat

If using cube steak, pat dry with paper towels. If using chicken cutlets and they are thicker than 1/4 inch, pound between plastic wrap to about 1/4" thickness. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging station

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and 1 tsp black pepper. In another shallow bowl whisk together 2 eggs and 1/2 cup milk.

Dredge and batter

Coat each steak first in the seasoned flour mixture, then dip into the egg-milk mixture, then back into the flour mixture, pressing the flour so a thick crust forms. Shake off excess.

Fry steaks

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and about 350°F (if using a thermometer). Carefully add steaks without crowding; you may need two batches. Fry 3–4 minutes per side for cube steak (or 3–5 minutes per side for chicken) until golden brown and cooked through. Adjust heat so crust browns but doesn't burn. Transfer to a wire rack set over a sheet pan or paper towel-lined plate. Reserve 3 tbsp pan drippings and any browned bits for gravy. Stir in 1 tbsp butter to the pan if desired for extra flavor.

After removing steaks, keep the skillet with about 3 tbsp drippings and browned bits over medium heat. Sprinkle 3 tbsp flour into the fat and whisk constantly for 1–2 minutes until it becomes a light golden roux and loses the raw flour taste.

Slowly whisk in 2 cups whole milk a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly until thickened, about 4–6 minutes. If gravy is too thick, add additional milk 1 tbsp at a time to reach desired consistency.

Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and optional 1/8 tsp cayenne or a few drops of hot sauce. Taste and adjust seasoning. If you prefer extra-white gravy, skim some of the darker bits or strain; otherwise keep for a country-style gravy.

Keep gravy warm on very low heat while finishing other components. If it thickens too much, whisk in a splash of milk.

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tbsp oil or butter. When hot, add the thawed shredded potatoes and 1/4 cup diced onion (if using). Press into an even layer and let cook undisturbed for 4–6 minutes until a deep golden crust forms on the bottom.

Flip sections (or stir and press again) and cook another 4–6 minutes until crisp and cooked through. Season with 3/4 tsp salt and 1/2 tsp black pepper. Reduce heat if the exterior is browning too fast. Keep warm in a low oven (200°F / 95°C) if necessary.

Heat a small nonstick skillet over medium-low and add 1 tbsp butter or oil. For eggs "any style": - Sunny-side up: Crack eggs into skillet, cook gently until whites are set but yolks still runny, about 2–3 minutes; cover briefly to finish whites if needed. - Over-easy/medium/hard: Cook until whites set, carefully flip and cook 15–30 seconds (over-easy) to 1–2 minutes (over-hard) more. - Scrambled: Whisk eggs with salt and pepper, pour into pan, stir until soft curds form. Season to taste with salt and pepper.

Toast 2 slices of bread in a toaster or in a skillet until golden. Spread with butter while hot.

Place one fried steak on each plate. Spoon a generous amount of white gravy over the steak. Add a portion of hashbrowns to the side, place two eggs prepared to preference on or beside the steak, and serve toast on the side. Serve immediately while hot.