Chicken Fried Steak & Eggs Recipe

Tenderize and Season

Pat cube steaks dry with paper towels. If steaks are thicker than 1/2", lightly pound to even thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Prepare Breading Stations

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, and remaining 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk eggs with buttermilk until blended.

Dredge the Steaks

Coat each steak in the flour mixture, shaking off excess, dip into the egg-buttermilk mixture, then press back into the flour mixture to form a good crust. Set on a wire rack and rest 5 minutes to allow coating to adhere.

Fry the Steaks

Heat a heavy skillet over medium-high and add 1 cup vegetable oil (or enough to reach about 1/4" depth). When oil registers 350°F (or a wooden handle bubbling test), carefully add steaks—do not overcrowd. Fry 3–4 minutes per side until golden brown and internal temp ~145°F. Transfer to a rack over a sheet pan and keep warm while making gravy. Reserve 2–3 tablespoons of pan drippings (leave browned bits).

Make Sausage Gravy

In the same skillet over medium heat, add the bulk breakfast sausage and break it up with a spoon. Cook until nicely browned and cooked through, about 6–8 minutes. Sprinkle 3 tablespoons flour evenly over the sausage and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk, scraping browned bits into the gravy. Bring to a gentle simmer and thicken, 3–5 minutes. Season with 1 tsp salt and freshly ground black pepper to taste. If gravy is too thick, whisk in up to 1 tablespoon hot water at a time until desired consistency. Keep warm on lowest heat.

Assemble

Place one fried steak on each plate and generously ladle sausage gravy over the top.

While gravy is simmering or after steaks are resting, heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack 2 eggs into the skillet (one plate = two eggs) and cook to order: sunny-side up about 3–4 minutes (cover for set whites), over-easy 2–3 minutes per side, or over-medium 3–4 minutes per side. Season with 1/4 tsp salt and a pinch of black pepper. Keep warm and place eggs beside the steak when plating.

Heat a separate large skillet over medium-high and add 2 tablespoons oil or butter. When hot, add 2 cups shredded potatoes in an even layer. Press down with a spatula and let cook undisturbed until deep golden and crisp on the bottom, 6–8 minutes. Flip in sections, season with 1/2 tsp salt and 1/4 tsp pepper, and cook another 4–6 minutes until crisp and cooked through. Keep warm and serve alongside steak.

Toast 2 slices of bread until golden. Butter lightly. Transfer toast to plate with steak, eggs and hash browns. Sprinkle chopped parsley over the gravy and hash browns if desired. Serve immediately.