Chicken Fried Steak and Eggs
Oklahoma's official state meal includes chicken fried steak for good reason. This breakfast masterpiece features a tenderized beef cutlet, breaded and fried to golden perfection, then smothered in peppery cream gravy. Served with eggs any style, it's the ultimate Sooner State morning fuel.
Equipment Needed
Instructions
Tenderize the steaks: If using regular steaks instead of cube steaks, pound them with a meat mallet until about 1/4 inch thick. This breaks down the fibers and ensures tender results.
Set up breading station: In a shallow dish, combine flour, salt, pepper, paprika, and garlic powder. In another dish, whisk together eggs and buttermilk. This double-dip method creates the crispiest coating.
Bread the steaks: Dredge each steak in the seasoned flour, shaking off excess. Dip in the egg mixture, then back in the flour. Press the coating firmly onto the meat. Set on a wire rack for 10 minutes to help the breading adhere.
Heat the oil: Add about 1/2 inch of vegetable oil to a large cast iron skillet. Heat over medium-high to 350°F. The oil should shimmer but not smoke.
Fry the steaks: Carefully place 1-2 steaks in the hot oil (don't crowd the pan). Fry for 3-4 minutes per side until deep golden brown and cooked through. The internal temperature should reach 160°F.
Drain and keep warm: Transfer fried steaks to a wire rack set over a baking sheet. Keep warm in a 200°F oven while you fry the remaining steaks and make the gravy.
Make the cream gravy: Pour off all but 4 tablespoons of the pan drippings. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, scraping up any browned bits. Cook until thickened, about 5 minutes. Season generously with black pepper and salt.
Fry the eggs: In a separate skillet, fry eggs to your preference. Over-easy or sunny-side up are traditional so the yolk can mix with the gravy.
Serve Oklahoma proud: Place a chicken fried steak on each plate. Smother generously with cream gravy. Top with 2 fried eggs. Serve with hash browns and toast. This is the Oklahoma way.
💡 Pro Tips & Variations
- Official state meal: In 1988, Oklahoma declared chicken fried steak (with gravy, biscuits, corn, squash, and more) as the official state meal. It's serious business here.
- Cube steak vs. round steak: Cube steak is pre-tenderized, but pounding your own round steak gives you control over thickness.
- The gravy is everything: Oklahoma gravy should be peppery. Don't be shy with the black pepper - it's the signature flavor.
- Cast iron is king: The best chicken fried steak comes from a well-seasoned cast iron skillet that's been in the family for generations.
- Don't skip the rest: Letting the breaded steaks rest before frying helps the coating stick and prevents it from falling off.
- Breakfast all day: In Oklahoma, chicken fried steak and eggs is acceptable at any hour. Many diners serve it 24/7.