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Chicken Fried Steak Sandwich Recipe

This chicken fried steak sandwich swaps out the gravy for a spicy mayo sauce for a fresh kick on a classic.
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Lunch, Main Course, Sandwiches
Cuisine: American
Servings: 4 sandwiches
Author: Sabine Venier

Ingredients

For the Spicy Mayo

  • ¾ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon crushed garlic
  • 1½ tablespoons sriracha or hot sauce
  • Kosher salt and freshly ground black pepper to taste

For the Chicken Fried Steak

  • 4 pre-tenderized cube steaks (about 1 pound)
  • Kosher salt for seasoning
  • 2 large eggs beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 cup canola oil for frying
  • 1 tablespoon unsalted butter (⅛ stick)

Additional Ingredients

Instructions

  • In a medium bowl, combine the mayonnaise, fresh lemon juice, crushed garlic, and sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
    ¾ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon crushed garlic, 1½ tablespoons sriracha, Kosher salt and freshly ground black pepper
  • Place each cube steak between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they're less than ¼-inch thick. Salt the steaks lightly.
    4 pre-tenderized cube steaks, Kosher salt
  • Preheat the oven to 200°F. Place a wire rack over a baking sheet in the oven to keep the cooked steaks warm while you assemble the sandwiches.
  • In one shallow dish, whisk together beaten eggs and milk. In another dish, combine flour, kosher salt, pepper, garlic powder, smoked paprika, and cayenne pepper. Dredge each steak in the flour mixture, then dip it in the egg wash, and coat it again with the flour mixture. Set aside on a plate.
    2 large eggs, 1 cup milk, 2 cups all-purpose flour, 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 1 teaspoon garlic powder, ¾ teaspoon smoked paprika, ½ teaspoon cayenne pepper
  • In a large frying pan, heat canola oil to 350°F and add 1 tablespoon butter. Carefully lay a coated steak in the hot oil and fry for about 2 minutes on each side, until golden brown. Transfer the fried steak to the wire rack in the oven to keep warm. Repeat with the remaining steaks.
    1 cup canola oil, 1 tablespoon unsalted butter
  • Lightly toast the buns and spread a generous layer of spicy mayo on the bottom half of each burger bun. Top with a crispy chicken fried steak and a layer of fresh lettuce leaves. Spread more spicy mayo on the inside of the top bun. Gently close the sandwich and serve immediately.
    4 hamburger buns, 4 leaves lettuce

Video

Notes

Storage: Store chicken fried steak sandwiches disassembled in the refrigerator for up to 3 days.

Nutrition

Serving: 1sandwich | Calories: 1077kcal | Carbohydrates: 75g | Protein: 40g | Fat: 67g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 2482mg | Potassium: 696mg | Fiber: 3g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 7mg