Chicken Fried Steak and Eggs

Ingredients

Equipment Needed

• •12-inch cast iron skillet for frying
• •Instant-read thermometer
• •Wire cooling rack and sheet pan
• •Meat mallet if tenderizing at home
• •12-inch nonstick skillet for eggs and hashbrowns

Instructions

1. 1

   Prepare the steaks

   If your cube steaks haven't been mechanically tenderized, place them between sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick. The goal is to break down tough fibers so the finished steak yields to a fork. Season both sides generously with salt and pepper. Let them rest at room temperature while you prepare your breading station.

   Ask your butcher for cube steak already tenderized. It saves time and produces more consistent results than home pounding.
2. 2

   Set up breading station

   Combine flour, salt, pepper, garlic powder, onion powder, cayenne, and paprika in a shallow dish. Whisk until the spices are evenly distributed. In a second shallow dish, beat together the eggs and buttermilk until smooth. The buttermilk adds tang and helps the coating adhere. Arrange your station: steaks, seasoned flour, egg wash, then another pile of seasoned flour. You'll move through this line twice for each steak.

3. 3

   Double-dip the steaks

   Dredge each steak in flour, pressing firmly so the coating adheres. Shake off excess. Dip into egg wash, letting the excess drip back into the bowl. Return to flour and press again, building a thick, shaggy coating. The second layer is what creates that distinctive craggy crust. Set breaded steaks on a wire rack and let them rest for 10 minutes. This sets the coating and prevents it from sliding off in the oil.

   Use one hand for dry ingredients, one for wet. This keeps your fingers from becoming breaded themselves.
4. 4

   Start the hashbrowns

   While the coating sets, squeeze excess moisture from your shredded potatoes using a clean kitchen towel. This step is critical. Wet potatoes steam instead of crisp. Heat 2 tablespoons butter in a 12-inch nonstick or cast iron skillet over medium-high heat. Add potatoes in an even layer, pressing down firmly with a spatula. Season with salt and pepper. Cook without disturbing for 5 to 6 minutes until the bottom turns deep golden. Flip in sections, add remaining butter, and cook another 5 minutes. Keep warm in a 200°F oven while you fry the steaks.

5. 5

   Fry the steaks

   Pour oil into a large cast iron skillet to a depth of about 1/4 inch. Heat over medium-high until it reaches 350°F on an instant-read thermometer. Carefully lower two steaks into the oil. They should sizzle immediately and aggressively. Fry for 3 to 4 minutes per side until the crust is deep golden brown and the internal temperature reaches 145°F. The coating should sound hollow when you tap it with tongs. Transfer to a wire rack set over a sheet pan. Repeat with remaining steaks, adjusting heat to maintain temperature.

   Don't crowd the pan. Two steaks at a time maintains oil temperature and ensures even cooking.
6. 6

   Make the cream gravy

   Pour off all but 1/4 cup of the frying oil, keeping the browned bits in the pan. Place over medium heat and whisk in 1/4 cup flour. This is a roux. Cook, stirring constantly, for 2 minutes until it smells nutty and turns light blonde. Pour in cold milk gradually, whisking vigorously to prevent lumps. The gravy will seize up at first, then smooth out as you add more liquid. Continue whisking until it comes to a gentle simmer. Season aggressively with black pepper and salt to taste. The gravy should be thick enough to coat a spoon but still pourable. If it gets too thick, add more milk by the tablespoon.

   Cold milk whisked into hot roux produces the smoothest gravy. Room temperature milk is more likely to lump.
7. 7

   Fry the eggs

   Wipe out a nonstick skillet and set over medium-low heat. Add a tablespoon of butter. Crack eggs into the pan, working in batches of four. Season with salt and pepper. For over-easy eggs, cook until the whites are set but the yolks are still completely liquid, about 3 minutes. Carefully flip and cook for just 15 seconds more. The yolk should remain runny so it mingles with the gravy on the plate. For sunny-side up, cover the pan and cook without flipping until the whites are opaque.

8. 8

   Plate and serve

   Place a chicken fried steak on each plate. Ladle cream gravy generously over the top, letting it pool around the edges. Position two eggs alongside. Add a mound of crispy hashbrowns. Scatter fresh chives over everything if you like. Serve immediately with hot sauce on the table for those who want it. This breakfast waits for no one.

Chef Tips

• •Cube steak is usually top round or top sirloin that's been run through a mechanical tenderizer. The distinctive texture comes from those blade marks. If you can only find round steak, pound it aggressively and score both sides with a sharp knife in a crosshatch pattern.
• •Lard produces a more authentic flavor and superior crispness, but vegetable oil works fine. Bacon drippings mixed with oil split the difference beautifully.
• •The gravy can be kept warm over very low heat for 15 minutes. Whisk in additional milk if it tightens up. It should pour, not plop.
• •Leftover chicken fried steak reheats better than you'd expect. Place on a wire rack in a 375°F oven for 10 minutes to restore the crust. The gravy should be refrigerated separately and reheated gently with extra milk.

Advance Preparation

• •Steaks can be breaded up to 2 hours ahead and refrigerated uncovered on a wire rack. The coating actually adheres better after chilling.
• •Shred potatoes the night before, cover with cold water, and refrigerate. Drain and squeeze dry before cooking.
• •Gravy base (the roux) can be made ahead and refrigerated. Reheat gently and whisk in milk when ready to serve.

Frequently Asked Questions

Nutrition Information

1 serving (about 485g)