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Chicken Fried Steak & Eggs Recipe

Name: Ol' South Pancake Houses Chicken Fried Steak & Eggs Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces cube steaks (beef round, about 4–6 oz / 115–170 g each); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika (or regular paprika); 1 cups buttermilk; 2 pieces large eggs (for dredge); 1.5 cups vegetable oil (for frying); 2 tbsp unsalted butter (optional, for finishing); 3 tbsp pan drippings and oil (left after frying; if insufficient, add butter or oil); 3 tbsp all-purpose flour; 2 cups whole milk; 1.25 tsp kosher salt; 1 tsp freshly cracked black pepper; 2 tbsp hot water (optional, to thin); 4 pieces large eggs (for serving); 1 tbsp unsalted butter or oil (for frying eggs); 1 tbsp fresh chives or parsley (optional, chopped); 0.25 tsp salt (for eggs); 0.25 tsp black pepper (for eggs)

Inspired by Ol' South Pancake House

Time55m

Serves4

Make Chicken Fried Steak & Eggs Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the steak

4 pieces cube steaks (beef round, about 4–6 oz / 115–170 g each)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp smoked paprika (or regular paprika)

1 cups Buttermilk

2 pieces large eggs (for dredge)

1 1/2 cups vegetable oil (for frying)

2 tbsp unsalted butter (optional, for finishing)

For the peppered country gravy

3 tbsp pan drippings and oil (left after frying; if insufficient, add butter or oil)

3 tbsp 00 bread flour

2 cups whole milk

1 1/4 tsp kosher salt

1 tsp freshly cracked black pepper

2 tbsp hot water (optional, to thin)

For the eggs & plating

4 pieces large eggs (for serving)

1 tbsp unsalted butter or oil (for frying eggs)

1 tbsp fresh chives or parsley (optional, chopped)

1/4 tsp salt (for eggs)

1/4 tsp black pepper (for eggs)

Method

For the steak

Prepare dredging station

In a shallow bowl or pie plate, whisk together 1.5 cups flour, cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder and paprika. In a second shallow bowl, beat 2 eggs with the buttermilk until smooth.

Tenderize and season steaks

If cube steaks are uneven, gently pound them to an even 1/3–1/2 inch thickness between plastic wrap. Pat steaks dry with paper towels and lightly season both sides with a pinch of additional salt and pepper.

Dredge

Working with one steak at a time: coat steak thoroughly in the flour mixture, shake off excess, dip into the buttermilk-egg mixture, then return to the flour mixture for a second coating, pressing the flour onto the surface to adhere. Place on a wire rack while you repeat with remaining steaks.

Heat oil

In a heavy skillet (cast iron preferred), add 1.5 cups vegetable oil and heat over medium-high until oil reads 350–360°F (175–180°C) or a small pinch of flour sizzles immediately. Reduce heat slightly if oil starts smoking.

Fry steaks

Working in batches if necessary, carefully add steaks to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal edges are cooked (steaks are thin). Maintain oil temperature between 325–350°F by adjusting heat. Transfer fried steaks to a paper towel–lined plate or wire rack set over a sheet pan. Reserve about 3 tbsp of pan drippings and oil in the skillet for the gravy; pour off excess into a heatproof container.

Finish

If desired, melt 2 tbsp butter over the steaks for a minute to gloss them. Keep steaks warm in a low oven (200°F / 95°C) while you make the gravy and eggs.

For the peppered country gravy

Make roux

Return the skillet with reserved 3 tbsp drippings to medium heat. If skillet is dry, add 1–2 tbsp butter or oil. Sprinkle in 3 tbsp flour and whisk constantly for 1–2 minutes to cook the raw flour taste and form a blond roux (should be lightly golden, not dark).

Add milk and season

Gradually whisk in 2 cups whole milk, a little at a time, scraping browned bits from the pan. Bring mixture to a simmer, whisking constantly until thickened to a smooth gravy (about 4–6 minutes). If gravy becomes too thick, whisk in up to 2 tbsp hot water to reach desired consistency. Season with 1.25 tsp kosher salt and 1 tsp freshly cracked black pepper; taste and adjust.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally. If making ahead, cover and rewarm gently, whisking before serving.

For the eggs & plating

Fry eggs

In a separate nonstick skillet, heat 1 tbsp butter or oil over medium-low. Crack 4 eggs into the pan and cook to desired doneness: for sunny-side-up, cook until whites are set but yolks still runny, about 3–4 minutes; for over-easy, cook until whites set then flip and cook 20–30 seconds more. Season eggs with 1/4 tsp salt and 1/4 tsp black pepper.

Plate

Place 1 fried steak on each plate. Spoon a generous ladle (about 1/2–3/4 cup) of peppered country gravy over the steaks. Top each steak with a fried egg. Sprinkle chopped chives or parsley over the eggs and gravy for color and serve immediately.

Serving suggestion

Serve with warm biscuits, creamy mashed potatoes, or hash browns and a side of pickled jalapeños or hot sauce if desired.