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Chicken Fried Steak with Chorizo Sausage Gravy and Fried Eggs

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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Lucas Krammes
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