Description
This Chicken Fried Steak Sandwich recipe features crispy, tenderized cube steaks coated in a flavorful seasoned flour mixture and fried to golden perfection. Served on a toasted hamburger bun with fresh lettuce and a spicy, tangy sriracha mayonnaise, this sandwich combines comforting Southern-style cooking with a spicy twist for a delicious and satisfying meal.
Ingredients
Scale
Sriracha Mayonnaise
- 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
Steak and Breading
- 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
Cooking and Assembly
- 1 cup canola oil for frying
- 1 tablespoon unsalted butter (â…› stick)
- 4 hamburger buns
- 4 leaves lettuce
Instructions
- Prepare the Sriracha Mayonnaise: In a small bowl, combine mayonnaise, fresh lemon juice, crushed garlic, sriracha or hot sauce, and season with kosher salt and freshly ground black pepper to taste. Mix well and refrigerate until ready to use.
- Season the Cube Steaks: Lightly season both sides of the pre-tenderized cube steaks with kosher salt. This will enhance the meat’s natural flavor before breading.
- Set up Breading Station: In one shallow bowl, beat the eggs and milk together. In another shallow bowl, combine the all-purpose flour, kosher salt, ground black pepper, garlic powder, smoked paprika, and cayenne pepper to create the seasoned flour mixture.
- Bread the Steaks: Dip each cube steak first into the egg and milk mixture, allowing any excess to drip off, then dredge thoroughly in the seasoned flour mixture. Ensure each piece is completely coated for a crispy crust.
- Heat Oil for Frying: In a large skillet or frying pan, heat the canola oil over medium-high heat until it reaches about 350°F (175°C) or until a small piece of bread sizzles upon contact.
- Fry the Steaks: Carefully add the breaded cube steaks to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, or until the coating is golden brown and crispy and the steak is cooked through. Adjust heat as needed to prevent burning.
- Drain and Rest: Remove the fried steaks and place them on a paper towel-lined plate to drain excess oil. Add unsalted butter to the skillet to melt and lightly toast the hamburger buns cut side down until golden and slightly crisp.
- Assemble the Sandwiches: Spread a generous layer of the prepared sriracha mayonnaise on the bottom half of each toasted bun. Top with a leaf of fresh lettuce, then add the crispy fried steak. Finish with the top bun.
- Serve: Serve the Chicken Fried Steak Sandwiches immediately while hot and crispy for the best taste experience.
Notes
- For extra spice, increase the amount of sriracha in the mayonnaise or add sliced jalapeños to the sandwich.
- Ensure the oil temperature stays consistent to get a crispy coating without sogginess.
- You can substitute buttermilk for milk in the egg wash for added tenderness and flavor.
- Use a meat thermometer to check that the internal temperature of the steak reaches at least 145°F for safe consumption.
- Leftover fried steaks can be refrigerated and reheated in an oven or air fryer to maintain crispiness.
