Description

This Chicken Fried Steak Sandwich is a mouthwatering masterpiece featuring crispy, golden fried cube steak topped with a flavorful homemade spicy mayo, fresh lettuce, and sandwiched in a toasted hamburger bun. Perfect for lunch, dinner, or any time you crave an indulgent comfort food treat.

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, mix the mayonnaise, fresh lemon juice, crushed garlic, and sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Stir until well incorporated, 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 on both sides with kosher salt.
Set Up a Warming Station:
Preheat your oven to 200°F. Place a wire rack over a baking sheet inside the oven. Use this to keep the cooked steaks warm while assembling the sandwiches.
Bread the Steaks:
In a shallow dish, whisk together the beaten eggs and milk to create an egg wash. In a separate shallow dish, combine the flour, kosher salt, ground black pepper, garlic powder, smoked paprika, and cayenne pepper. Coat each steak in the flour mixture, dip it in the egg wash, and coat it again in the flour mixture. Set the breaded steaks aside on a plate.
Fry the Steaks:
Heat the canola oil in a large frying pan over medium heat, ensuring it reaches 350°F. Add the butter to the hot oil. Carefully place one of the breaded steaks in the pan and fry for about 2 minutes per side, or until golden brown and crispy. Transfer the fried steak to the wire rack in the oven to stay warm. Repeat with the remaining steaks.
Assemble the Sandwiches:
Lightly toast the hamburger buns. Spread a generous layer of spicy mayo on the bottom half of each bun. Top with a piece of crispy chicken fried steak, then add a leaf of fresh lettuce. Spread more spicy mayo on the inside of the top bun and gently close the sandwich. Serve immediately and enjoy!

Notes

Storage: Disassemble and store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the steak in the oven to maintain its crispiness.
Feel free to customize the spiciness of the mayo by adjusting the amount of sriracha or hot sauce.
For an extra crispy coating, double dip the steak in the flour mixture during the breading step.

Nutrition

Serving Size: 1 sandwich
Calories: 680
Sugar: 5g
Sodium: 920mg
Fat: 43g
Saturated Fat: 8g
Unsaturated Fat: 35g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 27g
Cholesterol: 110mg