Can I use a different cut of meat instead of cube steak?

Yes! You can use thinly pounded round steak, sirloin, or even chicken breasts using the same breading technique. Just adjust cooking time accordingly—chicken may take a minute or two longer per side.

How do I keep the breading from falling off during frying?

Make sure to pat your steaks dry before starting the breading process, and after breading, let them rest for 5-10 minutes before frying. This helps the coating adhere better. Also, avoid moving the steaks too much in the oil—let them develop a crust before flipping.

Can I bake these instead of frying for a healthier version?

While frying gives the authentic crispy texture, you can bake the breaded steaks on a wire rack at 425°F for about 15-20 minutes, spraying with a little oil for browning. The texture won't be identical, but you'll still get a delicious sandwich.

My spicy mayo is too hot/not hot enough. How can I adjust it?

For milder mayo, reduce the sriracha and add a teaspoon of honey to balance the heat. To increase spiciness, add more sriracha or a pinch of cayenne pepper. Always taste and adjust before assembling your sandwiches.

Chicken Fried Steak Sandwich Recipe

Name: Chicken Fried Steak Sandwich Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 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); 4 hamburger buns; 4 leaves lettuce

Description

A delightful Southern-inspired dish, the Chicken Fried Steak Sandwich combines crispy, golden-brown fried steak with a zesty spicy mayo. This sandwich is a real crowd-pleaser, bursting with flavor and texture in every bite. Perfect for lunch or dinner, it’s easy to make and guaranteed to impress.

Ingredients

Units Scale

For the Spicy Mayo

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon crushed garlic
1 1/2 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
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 cup canola oil, for frying
1 tablespoon unsalted butter (1/8 stick)

Additional Ingredients

4 hamburger buns
4 leaves lettuce

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Instructions

Prepare the Spicy Mayo
In a medium bowl, combine mayonnaise, lemon juice, crushed garlic, and sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix thoroughly, then cover and refrigerate until ready to use.
Prepare the Cube Steaks
Place each cube steak between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they are less than ¼-inch thick. Lightly season the steaks with kosher salt.
Prep the Coating and Oven
Preheat the oven to 200°F. Place a wire rack on a baking sheet in the oven to keep the cooked steaks warm. In one shallow dish, whisk together beaten eggs and milk. In another dish, combine flour, kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Dip each steak into the flour mixture, then into the egg wash, and finally into the flour mixture again. Set the coated steaks aside on a plate.
Fry the Steaks
Heat the canola oil in a large frying pan to 350°F and add the butter. Carefully place one coated steak in the hot oil and fry for about 2 minutes per side, or until golden brown. Transfer the fried steak to the prepared wire rack in the oven. Repeat with the remaining steaks.
Assemble the Sandwich
Lightly toast the hamburger buns. Spread a generous layer of spicy mayo on the bottom half of each bun. Place a crispy chicken fried steak on top, add a fresh lettuce leaf, and spread more spicy mayo on the inside of the top bun. Close the sandwich and serve immediately.

Notes

Storage: Store the disassembled components of the sandwich in the refrigerator for up to 3 days. Reheat the steak in a hot oven or in a frying pan to retain its crispiness.
Oil Temperature: Use a cooking thermometer to ensure oil temperature stays at 350°F for best frying results.
Spicy Level: Adjust the sriracha amount in the mayo to suit your spice tolerance.
Gluten-Free Option: Substitute all-purpose flour with gluten-free flour for those with dietary restrictions.

Nutrition

Serving Size: 1 sandwich
Calories: 680
Sugar: 3g
Sodium: 1240mg
Fat: 50g
Saturated Fat: 12g
Unsaturated Fat: 35g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 26g
Cholesterol: 130mg