I love chicken fried steak, so making it into a sandwich seemed like a no-brainer. This chicken fried steak sandwich swaps out the typical creamy gravy for a spicy mayo sauce for a fresh kick on a classic. Nestled into a soft hamburger bun, I can honestly say there’s nothing better!
Classic chicken fried steak gets an upgrade with homemade spicy mayo! Topped with some lettuce on a hamburger bun, this my platonic ideal comfort food sandwich.
Tips for Beginners
- I always make sure the oil is up to temperature before cooking the coated steaks. It needs to be between 350°F-400°F for the crust to get crispy. If the oil isn’t hot enough, you’ll end up with oily, soggy steak.
- Cube steak is an inexpensive cut of beef that is pre-tenderized so it’s super flavorful. It looks a bit like ground beef in the store, but it’s definitely not. If you can’t find cube steak, you can use flank or skirt and use a meat mallet to pound it down.
For the Chicken Fried Steak
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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
Storage: Store chicken fried steak sandwiches disassembled in the refrigerator for up to 3 days.
Serving: 1sandwichCalories: 1077kcalCarbohydrates: 75gProtein: 40gFat: 67gSaturated Fat: 15gPolyunsaturated Fat: 25gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 207mgSodium: 2482mgPotassium: 696mgFiber: 3gSugar: 7gVitamin A: 692IUVitamin C: 6mgCalcium: 201mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Chicken Fried Steak Sandwich Step by Step
Make the Spicy Mayo: In a medium bowl, combine ¾ cup of mayonnaise, 1 tablespoon of fresh lemon juice, 1 teaspoon of crushed garlic, and 1½ tablespoons of sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
Pound the Steaks: Place each of 4 cube steaks 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. 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.
Dredge the Steaks: In one shallow dish, whisk together 2 large beaten eggs and 1 cup of milk. In another dish, combine 2 cups of all-purpose flour, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of garlic powder, ¾ teaspoon of smoked paprika, and ½ teaspoon of 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.
Fry the Steaks: In a large frying pan, heat 1 cup of canola oil to 350°F and add 1 tablespoon of unsalted 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.
Assemble the Sandwiches: Lightly toast 4 hamburger 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.
Finish and enjoy: Gently close the sandwich and serve immediately.
How to Store and Reheat
I recommend storing these chicken fried steak sandwiches unassembled so the buns don’t turn soggy. Reheat the chicken fried steak in a pan set over medium-low heat until warmed through before assembling.
Serving Suggestions
I like serving my chicken fried steak sandwich simply with french fries. It’s also great with a light salad, like this green goddess salad.
More Sandwich Recipes To Try
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