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chicken fried steak with redeye gravy

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This recipe is from Southern Living and was submitted by David Bull from Austin, TX. One hour of the prep time is just chilling time. It is time consuming, but delicious!

yield 4 serving(s)
prep time 2 Hr 15 Min
cook time 25 Min
method Pan Fry

Ingredients For chicken fried steak with redeye gravy

  • CHICKEN-FRIED STEAK
  • 4
    boneless rib-eye steaks, 4 oz each
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground red pepper
  • 2 lg
    eggs
  • 2 c
    buttermilk
  • 1/2 tsp
    hot sauce
  • 1 tsp
    salt
  • 1/4 tsp
    freshly ground black pepper
  • 3 c
    vegetable oil, for frying
  • REDEYE GRAVY
  • 1/4 c
    butter
  • 1 1/2 slice
    thick cut, smoked bacon, diced
  • 1/2 c
    smoked ham, chopped
  • 1 sm
    onion, diced
  • 2 clove
    garlic, minced
  • 2 tsp
    fresh sage, finely chopped
  • 2 Tbsp
    all-purpose flour
  • 1 c
    milk
  • 1 c
    beef broth
  • 3/4 c
    brewed coffee
  • 1 Tbsp
    fresh chives, chopped
  • 2 tsp
    `cracked pepper

How To Make chicken fried steak with redeye gravy

  • 1
    For the chicken-fried steak: Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the flat side of a meat mallet. Lightly pound the steak, using the textured side of the meat mallet. Wrap tightly with plastic wrap, and chill for 1 hour.
  • 2
    Combine flour and the next 3 ingredients in a bowl. Whisk together the eggs and the next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.
  • 3
    Dip the steaks in the egg mixture, and dredge in the flour mixture, shaking off the excess. Repeat the procedure two more times.
  • 4
    Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Add oil as needed when frying. Drain each steak on a wire rack in a jelly roll pan. Serve with redeye gravy.
  • 5
    For the Redeye gravy: Melt the butter in a large saucepan over medium heat; add bacon, and cook, stirring occasionally, 5-7 minutes or until done. Add the ham and the next 3 ingredients; saute 3 to 4 minutes or until the onion is translucent. Reduce heat to medium-low. Add flour. Cook stirring constantly, 3-5 minutes or until golden brown.
  • 6
    Slowly whisk in milk and the next 2 ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, stirring often, for 14 to 18 minutes or until thickened. Remove from heat and add chives and cracked pepper.
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