Chicken Fried Steak Sandwich Recipe (Crispy & Delicious)

I have been making chicken fried steak for years, and turning it into a sandwich was one of my best kitchen decisions. There's something magical about taking that crispy, golden coating and nestling it between soft hamburger buns with all the fixings.

This isn't just any sandwich - it's comfort food that fills you up and makes you want to lick your fingers clean. The key is getting that perfect crunch on the outside while keeping the meat tender inside.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

For the Chicken Fried Steak:

• 4 cube steak pieces (about 4-6 oz each)
• 2 cups all-purpose flour
• 1 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 large eggs
• 1/2 cup whole milk
• Vegetable oil for frying (about 2 cups)
• 1 tbsp unsalted butter

For the Sandwiches:

• 4 hamburger buns
• Lettuce leaves
• Sliced tomato
• Pickles
• Hot sauce (optional)

For Cream Gravy:

• 3 tbsp reserved oil from frying
• 3 tbsp flour
• 2 cups whole milk
• Salt and pepper to taste

Instructions

Step 1: Prepare the Cube Steak

Take your cube steak out of the fridge and let it sit for 10 minutes to reach room temperature. Pat each piece dry with paper towels to remove excess moisture. If your steaks are thick, you can use a meat tenderizer to pound them to about 1/4 inch thickness. This helps them cook evenly and makes them more tender to bite through in the sandwich.

Step 2: Set Up Your Dredging Station

Get three shallow dishes ready for your coating process. In the first dish, combine flour, seasoned salt, black pepper, paprika, and garlic powder - this is your seasoned flour mixture. In the second bowl, whisk together eggs and milk until well combined. Keep the remaining flour mixture in a third dish for the final coating. This double-flour method gives you that extra crispy coating that makes chicken fried steak so special.

Step 3: Heat the Oil

Pour enough oil into a large cast iron skillet or heavy-bottomed pan to reach about 1/2 inch deep. Heat over medium high heat until the oil reaches 350°F. You can test if it's ready by dropping a small piece of flour mixture into the oil - it should sizzle immediately. Getting the temperature right is crucial for achieving that golden brown color without burning.

Step 4: Bread the Steaks

Working with one piece at a time, dredge each steak in the seasoned flour, shaking off excess. Dip it into the egg mixture, making sure it's completely coated. Finally, press it into the flour mixture again, making sure every surface is covered. The key is to press the flour gently into the meat so it sticks well during frying. Set the floured steaks on a plate while you finish the rest.

Step 5: Fry the Steaks

Carefully add floured steaks to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes on the first side until golden brown and crispy. Flip gently with tongs and cook for another 3-4 minutes on the other side. The internal temperature should reach 145°F for food safety. Transfer each finished steak to a paper towel lined plate to drain excess oil.

Step 6: Make the Cream Gravy

While the steaks rest, make your gravy by removing all but 3 tablespoons of oil from the skillet. Add flour to the hot oil and whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in milk while whisking to prevent lumps from forming. Cook until the gravy thickens to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.

Step 7: Toast the Buns and Assemble

Slice your hamburger buns in half and toast them lightly in a dry skillet or toaster until golden. Spread a little butter on each toasted bun if desired. Place lettuce on the bottom bun, add your crispy chicken fried steak, then layer with tomato slices and pickles. Drizzle with hot sauce if you like some heat, then top with the other half of the bun and serve immediately.

Recipe Notes

• Temperature is everything: Use a thermometer to check your oil temperature - too hot and the coating burns before the meat cooks, too cool and you get soggy results.
• Don't skip the double flour: The first flour coating helps the egg stick, and the second flour coating gives you that extra crunch that makes this sandwich special.
• Rest the meat: Letting the cube steak come to room temperature before cooking helps it cook more evenly and stay tender.
• Drain properly: That paper towel lined plate is important - it keeps your crispy coating from getting soggy from excess oil.
• Work in batches: Don't overcrowd your skillet or the oil temperature will drop and your coating won't get crispy enough.

Nutrition Facts (Per Serving)

• Calories: 820
• Protein: 42g
• Fat: 45g
• Carbs: 58g
• Sugar: 8g
• Cholesterol: 185mg
• Sodium: 1,240mg

My Secret Tips for the Crispiest Chicken Fried Steak

I have made thousands of pieces of fried steak in my career, and these tips will make the difference between good and great.

• Let the oil come back to temperature: After adding each batch, wait for the oil to heat back up before adding the remaining steaks. This keeps every piece consistently crispy.
• Season every layer: Don't just season the flour - season the meat itself before you start breading. Salt and pepper on the raw steak makes a huge difference in the final taste.
• Press gently but firmly: When you coat in that final flour layer, press the coating into the meat with your hands. This helps it stick during the violent bubbling of frying.
• Use a large skillet: More surface area means better heat control and crispier results. A cramped pan creates steam, which is the enemy of crispy coating.
• Save some seasoned flour: Keep a little extra flour mixture aside to sprinkle into the oil while frying - this creates extra crispy bits that taste amazing.

"Fried venison is all about getting that golden crust right. It’s about balancing the seasoning and giving the steak the right amount of time in the hot oil for that perfect crunch."

- James Beard Award- Winning Chef & Restaurateur

Best Side Dishes to Serve With

When I make this fried steak sandwich at home, these sides always disappear first from the table.

1. Crispy French Fries

Nothing beats classic fries with a chicken fried steak sandwich - they're perfect for dipping in that cream gravy. Make them extra crispy by soaking cut potatoes in cold water first.

2. Creamy Coleslaw

The cool, crunchy texture cuts through all that rich, crispy coating beautifully. A tangy dressing with a touch of sweetness balances the savory flavors perfectly.

3. Mac and Cheese

This might seem like carb overload, but trust me - the creamy cheese pairs amazingly with the crispy steak. It's comfort food heaven on one plate.

4. Fried Green Tomatoes

Double down on the Southern comfort with another fried favorite. The tartness of green tomatoes complements the rich, savory steak perfectly.

5. Baked Beans

Sweet and smoky beans add another layer of comfort food goodness. The molasses flavors work beautifully with the seasoned coating on the steak.

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