Chicken Fried Steak Recipe

Prepare steaks

Pat KC strip steaks dry with paper towels. If steaks are thicker than 1/2 inch, butterfly or lightly pound between plastic wrap to about 1/4 inch thickness. Season both sides with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder; set aside for 10 minutes at room temperature.

Set up breading stations

In a shallow bowl, whisk together 2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 cups buttermilk with 2 eggs until combined. Dredge each seasoned steak first in the dry flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, allowing excess to drip, then return to the flour mixture and press to form an even coating. Place breaded steaks on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour about 1 1/2 to 2 inches of vegetable oil into a large heavy skillet or Dutch oven (approx. 4 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and browns gently on contact.

Fry steaks

Working in batches (do not overcrowd), carefully lower each breaded steak into hot oil. Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Transfer cooked steaks to a wire rack set over a baking sheet and tent loosely with foil to keep warm while finishing remaining steaks.

Cook potatoes

Place peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil. Reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well.

Mash

Return potatoes to the pot off heat. Add 3 tbs butter and 1/2 cup milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper, adjust to taste. Keep warm.

Cook sausage

In a medium skillet over medium heat, crumble and cook 1 lb breakfast sausage until browned and cooked through, about 6–8 minutes. Do not drain the fat (you need 2–3 tablespoons of fat in the pan); if there's too much, spoon off excess leaving about 2–3 tbs.

Make roux and finish gravy

Sprinkle 1/4 cup flour over the hot sausage and fat. Stir and cook 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk, scraping browned bits from the pan. Bring to a simmer, stirring frequently, until gravy thickens (about 3–5 minutes). Season with 1 tsp salt, 1 tsp coarsely ground black pepper, and 1/4 tsp sage if using. If gravy becomes too thick, thin with a little additional milk to desired consistency. Keep warm on low.

Cook eggs

Heat a nonstick skillet over low-medium heat and add 2 tbs butter. When butter is melted and foamy but not browned, crack 4 large eggs into the pan, spacing them comfortably. Cook gently until whites are set but yolks remain runny, 3–4 minutes. If desired, cover pan for the last minute to set whites. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.

Place a mound of mashed potatoes on each plate. Spoon a generous ladle of sausage gravy over the potatoes (and optionally a bit over the steak). Set a fried KC strip next to the potatoes. Place a sunny-side egg atop the steak or beside it. Garnish with chopped parsley. Serve immediately while everything is hot.

Leftovers and notes: Reheat gravy gently on the stovetop, and reheat steaks in a 350°F oven on a wire rack to preserve crispness. Eggs are best made fresh.