Description
A hearty and flavorful Chicken Fried Steak Sandwich featuring crispy, golden-brown cube steaks double-dredged in seasoned flour and fried to perfection. Served on toasted buns with fresh lettuce, tomato, pickles, and creamy mayonnaise, this classic Southern comfort food is optionally drizzled with rich country gravy for an irresistible meal.
Ingredients
Scale
Steak and Coating
- 4 small cube steaks (about 4 ounces each)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs, beaten
- 1/4 cup milk
- 1/2 cup vegetable oil for frying
Sandwich Assembly
- 4 sandwich buns, toasted
- 4 tablespoons mayonnaise
- 4 leaves lettuce
- 4 slices tomato
- 4 pickle slices
- Optional: country gravy for drizzling
Instructions
- Prepare the Flour Mixture: In a shallow bowl, mix together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder until well combined. This seasoned flour mixture forms the crispy coating for the steaks.
- Mix the Egg Wash: In a separate bowl, whisk together the beaten eggs and milk thoroughly. This helps the flour coating adhere to the steaks.
- Dredge the Steaks: Take each cube steak and first dredge it in the seasoned flour mixture, ensuring a full light coating. Then dip the steak into the egg wash, covering it completely. Finally, dredge it again in the flour mixture to double-coat the steak, creating an extra crunchy crust.
- Heat the Oil: Pour the vegetable oil into a large skillet and heat over medium-high heat until shimmering but not smoking, about 3-5 minutes. The oil should be hot enough to fry but not burn the coating.
- Fry the Steaks: Carefully place the coated steaks into the hot oil. Fry each steak for 3 to 4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning. Use tongs to flip steaks gently.
- Drain Excess Oil: Remove the fried steaks from the skillet and place them on paper towels to drain any excess oil, keeping them crispy and less greasy.
- Prepare the Buns: Toast the sandwich buns until golden and warm. Spread each with a tablespoon of mayonnaise to add moisture and flavor.
- Assemble the Sandwiches: On each bun bottom, layer a leaf of fresh lettuce, a slice of tomato, the crispy fried steak, and pickle slices on top. Optionally drizzle with country gravy for added richness. Top with the bun lids and serve immediately while hot.
Notes
- Double-dredging the steaks creates an extra crispy and flavorful crust.
- You can prepare the country gravy in advance or opt for a store-bought version for convenience.
- This sandwich pairs excellently with classic sides like fries or coleslaw for a complete meal.
