Chicken Fried Steak And Eggs Recipe
Angus ribeye fried 'chicken style,' topped with creamy brisket country gravy and a fried egg. Served over brunch potatoes.
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Ingredients
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Steak (chicken-fried)
Brisket country gravy
Brunch potatoes
Eggs & finishing
Method
Steak (chicken-fried)
- 1
Prep steaks
Pat the ribeye steaks dry with paper towels. If steaks are thicker than 1/2 inch, pound lightly between plastic wrap to an even thickness of about 1/2 inch. Season both sides with 1 tbs kosher salt and 1 tsp black pepper. Let rest at room temperature while you set up dredges (10–15 minutes).
- 2
Make dredge
In a shallow bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder. In a second bowl whisk buttermilk and 2 eggs until combined.
- 3
Dredge steaks
Heat 1 cup neutral oil and 2 tbs unsalted butter in a large skillet over medium-high heat until shimmering and just starting to ripple (oil should register ~350°F/175°C). One at a time, dip each seasoned steak into the buttermilk-egg mixture, then press into the flour mixture to fully coat; shake off excess. For a thicker crust double-dip: back into the buttermilk and again into the seasoned flour.
- 4
Fry steaks
Carefully add steaks to hot oil without crowding (work in batches if needed). Fry 3–4 minutes per side until golden-brown and crisp and an instant-read thermometer in the center reads about 120–125°F for medium-rare (or 130–135°F for medium). Adjust time for thickness. Transfer to a wire rack set over a sheet pan to rest; keep warm. Reserve about 2 tbs of the pan drippings (oil + butter solids) for the gravy and discard the rest or reserve additional rendered fat if using brisket fat.
Brisket country gravy
- 5
Make roux
In a medium saucepan over medium heat add 2 tbs rendered brisket fat (or reserved pan drippings). Stir in 3 tbs flour and cook, stirring constantly, until the raw flour smell cooks out and the roux is a light golden color, about 2–3 minutes.
- 6
Finish gravy
Gradually whisk in 2 cups whole milk until smooth, then add 1/2 cup chicken or beef stock. Continue whisking and bring to a gentle simmer; the gravy will thicken in 3–5 minutes. Stir in 1 cup shredded cooked brisket, 1 tsp Worcestershire sauce, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt. Taste and adjust seasoning. If too thick, whisk in additional stock or milk 1–2 tbs at a time to reach desired consistency. Keep warm over very low heat, stirring occasionally.
Brunch potatoes
- 7
- 8
Sauté
Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add diced onion and green pepper and sauté 2–3 minutes until starting to soften. Add the par-cooked potatoes in a single layer, leave undisturbed 2–3 minutes to brown, then toss or flip to brown other sides. Add minced garlic, 1/2 tsp smoked paprika, 1 tbs fresh thyme leaves, 3/4 tsp kosher salt and 1/2 tsp black pepper; sauté another 2–3 minutes until potatoes are golden and cooked through. Keep warm and set aside.
Eggs & finishing
- 9
Fry eggs
In a small nonstick skillet over medium heat melt 1 tbs butter. Crack 2 large eggs into the pan and cook sunny-side up until the whites are set but yolks remain runny, about 2–3 minutes. For over-easy, carefully flip and cook 20–30 seconds more. Season eggs with a pinch of salt and pepper.
- 10
Assemble plates
Divide the brunch potatoes between two plates. Place a chicken-fried ribeye on top of the potatoes. Spoon a generous ladle of brisket country gravy over the steak, letting some drizzle onto the potatoes. Top each steak with a fried egg. Garnish with chopped fresh parsley if using. Serve immediately.
