Chicken Fried Steak Benedict Recipe

Tenderize and brine

Place each cube steak between plastic wrap and pound lightly to an even 1/4-inch thickness if needed. In a shallow dish combine buttermilk and hot sauce. Add steaks, cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and season.

Prepare dredging stations

In a shallow bowl whisk eggs with 2 tablespoons milk. In a second shallow bowl combine 1 1/2 cups flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder and onion powder. Set aside.

Bread the steaks

Remove steaks from buttermilk, letting excess drip. Dredge each steak in the flour mixture, press to coat, then dip in the egg mixture, allowing excess to drip, then dredge again in the flour mixture to form a double-crust coating. Set on a wire rack while oil heats.

Fry

Pour oil into a heavy skillet to a depth of about 1/3 inch and heat over medium-high until shimmering and 350°F if using a thermometer. Fry steaks 2–3 minutes per side until deeply golden and crisp and internal temperature is 145°F. Do not overcrowd; fry in batches if needed. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven while finishing remaining steaks.

In a medium skillet over medium heat crumble and cook the breakfast sausage until browned and cooked through, about 6–8 minutes. Remove sausage with a slotted spoon to a bowl, leaving drippings in the pan. If there is excessive fat, remove all but 2 tablespoons of fat; add 2 tablespoons butter to the pan and melt.

Sprinkle 3 tablespoons flour over the fat/butter and cook, stirring, for 1–2 minutes until the raw flour smell is gone and the mixture turns lightly golden (this is a roux).

Gradually whisk in 2 cups cold whole milk, scraping any browned bits from the pan. Bring to a gentle simmer, stirring frequently, until thickened, about 3–5 minutes. Return cooked sausage to the gravy and stir to combine. Season with 1/2 tsp salt, 1 tsp black pepper and crushed red pepper if using. Reduce heat to low and keep warm, stirring occasionally; if gravy becomes too thick, add up to 1/4 cup milk to reach desired consistency.

Set up a double boiler: bring a saucepan of 1–2 inches of water to a gentle simmer. In a heatproof bowl (stainless steel or glass) whisk the 3 egg yolks with the lemon juice until slightly thickened.

Place the bowl over (not touching) the simmering water and whisk constantly until the yolks are warm and begin to thicken, about 1–2 minutes. Slowly drizzle in the hot melted butter in a thin steady stream while whisking vigorously to emulsify. Continue until sauce is thick and glossy. Remove from heat and season with 1/4 tsp salt and a pinch (1/8 tsp) cayenne. Keep warm (not hot) over the warm double boiler or in a thermos; if sauce gets too thick, whisk in 1 teaspoon warm water at a time to loosen.

Toast and butter muffins: split English muffins, toast until golden, and butter lightly. Keep warm.

Poach the eggs: bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add 2 tsp white vinegar. Crack each egg into a small cup. Stir the water to create a gentle whirlpool and slip an egg into the center. Poach 3–3 1/2 minutes for runny yolks. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat for remaining eggs. Alternatively, poach eggs using simmering water without stirring and keep water at a gentle simmer.

Reheat components: if needed, return steaks to the oven briefly to re-crisp, and warm the gravy and hollandaise gently (do not boil hollandaise).

Assemble (per serving): place a buttered English muffin half on the plate. Top with one chicken fried steak. Spoon 2–3 tablespoons of sausage gravy over the steak. Place a poached egg on top of the gravy. Spoon 2 tablespoons hollandaise over the egg. Garnish with chopped chives and a grind of coarse black pepper. Serve immediately.