Chicken Fried Steak & Eggs Recipe

Prep steaks

Pat cube steaks dry with paper towels. If any pieces are uneven, lightly pound to an even thickness (about 1/3 inch) using a meat mallet and cover with plastic wrap to avoid tearing.

Make breading station

In a shallow bowl or plate, whisk together 1 1/2 cups flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, and paprika. In a second shallow bowl whisk buttermilk with 2 eggs until smooth. Have a third plate with about 1/2 cup plain flour (for double-dredge) ready.

Dredge steaks

Season both sides of each steak lightly with remaining salt and pepper. Dredge a steak first in the plain flour, shaking off excess, then dip into the buttermilk-egg mixture, letting excess drip off, then press into the seasoned flour mixture to coat thoroughly. Set on a rack while you finish the rest. For extra crispness, let breaded steaks rest 10 minutes to set the crust.

Heat oil

In a large skillet (cast-iron preferred) heat about 1/2 to 3/4 cup vegetable oil over medium-high heat until shimmering and a pinch of flour sizzles on contact (about 350°F). Reduce heat to medium to maintain a steady sizzle without burning.

Fry steaks

Fry steaks in batches (do not crowd) 3–4 minutes per side, until deep golden brown and internal temperature reaches 145°F. Adjust heat as needed; add more oil between batches if pan becomes dry. Transfer cooked steaks to a wire rack set over a sheet pan to drain; keep warm in a low oven (200°F) while you make gravy. Optionally swirl 1 tbsp butter into the oil toward the end of frying for flavor.

Cook sausage

In a separate medium skillet set over medium heat, add the bulk sausage and break into small pieces. Cook until browned and cooked through, about 6–8 minutes. Spoon off and reserve about 1–2 tablespoons of rendered fat; discard excess if there’s a lot (leave roughly 2 tbsp total fat in pan).

Make roux

Sprinkle 1/4 cup flour over the hot sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste, making a crumbly paste (roux).

Add milk and finish gravy

Gradually whisk in 2 cups whole milk and 1/2 cup cream (if using), scraping up browned bits. Bring to a gentle simmer, whisking to remove lumps. Simmer 3–5 minutes until thickened to a creamy gravy consistency. Taste and season with salt if needed and generous freshly cracked black pepper (gravy is traditionally peppery). If gravy becomes too thick, whisk in extra milk 1–2 tbsp at a time to reach desired consistency. Keep warm on low while plating.

Prepare potatoes

Grate peeled potatoes on the large holes of a box grater or in a food processor. Transfer grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing moisture yields crisp hashbrowns.

Season and cook

Toss the drained potato shreds with 3/4 tsp salt and 1/4 tsp pepper. Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tbsp oil (or clarified butter). When shimmering, add the potatoes pressed into an even layer. Press down with a spatula and cook without stirring 4–6 minutes until the underside is deeply golden and crisp. Flip in large sections (or flip and re-shape) and add 1 tbsp butter, cooking another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep in oven if needed.

Cook eggs to order

Heat a small nonstick skillet over medium-low and melt 1 tsp butter or add oil. Crack two large eggs into skillet. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes (covering the pan for 30–60 seconds can help set whites). For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more. Season with salt and pepper to taste. Keep warm briefly while plating.

Place one hashbrown portion on each plate (or a generous spoon of potatoes). Top with a chicken-fried steak. Spoon sausage gravy over the steak (and optionally some onto the potatoes). Plate the eggs beside or on top of the steak according to preference. Garnish with extra cracked black pepper and chopped fresh parsley if desired. Serve immediately.