Chicken Fried Steak with Chorizo Sausage Gravy and Fried Eggs
Ingredients
Units
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For the Chicken Fried Steak:
- 2 cube steaks
- Buttermilk (enough to dip the steaks)
- All-purpose flour (for dredging)
- Salt and pepper to taste
For the Chorizo Sausage Gravy:
- 1 lb chorizo sausage
- 1/3 cup all-purpose flour
- 3 cups whole milk
- Hot sauce to taste
- Butter (optional, use if chorizo is lean)
For the Fried Eggs:
- 4 eggs
Instructions
- Prepare the Chorizo Sausage Gravy:
- In a skillet, brown the chorizo over medium heat. If the chorizo is lean and doesn’t render much fat, add a pat of butter.
- Sprinkle in 1/3 cup of flour and stir constantly for about 5 minutes to cook out the raw flour taste.
- Gradually pour in the milk, stirring continuously until the mixture thickens into a gravy. Set aside and keep warm.
- Bread the Cube Steaks:
- Season the flour with salt and pepper and place in a shallow dish.
- In another dish, mix buttermilk with a few dashes of hot sauce.
- Dredge each cube steak in the seasoned flour, shake off the excess, then dip into the buttermilk mixture.
- Dredge in the flour again and place on a rack to dry for a few minutes.
- Fry the Cube Steaks:
- Fill a cast iron skillet with about 3/4 inch of neutral frying oil (canola or vegetable oil) and heat to 350°F (175°C).
- Carefully add the breaded steaks to the hot oil and fry until golden brown on both sides. Remove and let drain on a wire rack or paper towels.
- Fry the Eggs:
- In a separate pan, fry the eggs to your preferred doneness. For over-easy with crispy edges, fry on one side until edges are golden, then flip and cook to desired yolk firmness.
- Assemble the Dish:
- Place a chicken fried steak on each plate.
- Top each steak with a generous amount of chorizo sausage gravy.
- Place two fried eggs on top or beside the steak.
- Optional: Sprinkle shredded cheddar cheese over the gravy if desired.
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