Chicken Fried Steak Sandwiches
Chicken Fried Steak Sandwiches are always a hit with my family. Classic southern comfort food that gets my kids running to the dinner table every single time.
When my husband and I were dating, we would often grab lunch at a little taco joint that served the best chicken fried steak sandwiches. I normally stuck with the soft tacos, but once I took a bite of Tony’s sandwich, I was hooked.
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I’ve been making chicken fried steak for years and our kids were always a little confused as to whether we were having steak or chicken. I would explain that it’s steak, fried like you fry chicken. They would just shrug their shoulders—what really mattered was how much longer until supper was ready!
Sometimes I cut the steak into small pieces and make Chicken Fried Steak Bites with cream gravy —totally irresistible, but a bit more time-consuming and messy. If I’m short on time, Chicken Fried Steak Sandwiches and oven fried tater tots are the way to go.
Why You’ll Love This Recipe
- Crispy, golden crust with juicy, tender steak inside.
- Simple ingredients that are easy to find.
- Quick and easy comfort food the whole family loves.
Ingredients For Chicken Fried Steak Sandwiches
- Cube steak or tenderized round steak
- Egg
- Milk or buttermilk
- All-purpose flour
- Seasoned salt or Out Grilling SPG Seasoning
- Black pepper
- Vegetable oil, lard or beef tallow
- Sandwich buns
- Lettuce
- Sriracha Comeback Sauce, Honey Mustard Sauce or Peppercorn Ranch
How to Make Chicken Fried Steak Sandwiches
- Heat oil in a large cast iron skillet over medium-high heat until it reaches about 350°F.
- In one bowl, whisk together the egg and milk (add a couple of dashes of hot sauce for more flavor). In second bowl, mix the flour with seasoned salt and pepper.
- Dredge each steak in the flour mixture, then dip into the egg mixture, and back into the flour, ensuring a thick, even coating.
- Carefully place the steaks into the hot oil and fry for 5-7 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined baking sheet to drain any excess oil.
- Spread Sriracha Comeback Sauce or honey mustard onto each bun, then add lettuce and a piece of crispy chicken fried steak.
- Top with the remaining bun and serve immediately.
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Recipe Notes
- More Topping Ideas: Mayo, pickles, cheese, tomato and red onion slices.
- Swap the sauce with Dr Pepper BBQ Sauce or Blooming Onion Sauce for a milder flavor.
- Storage: Leftover steak can be refrigerated for up to 3 days in an airtight container.
- Reheat in the oven at 350°F to keep it crispy.
More Easy Sandwich Recipes
- Honey Garlic Chicken Tenders make a tasty sandwich and is one of our favorites for a quick dinner.
- Chicken Parm Sandwich is classic crispy chicken cutlets with marinara and melty cheese served up on a toasted bun.
- Brisket Sliders are a favorite for backyard barbecue parties.
- Easy Sloppy Joes are quick and easy for any night of the week.
If you’re craving a crispy, hearty, and downright delicious meal, these Chicken Fried Steak Sandwiches are a must-try! With tender steak, a perfectly seasoned crunchy coating, and a little kick from the Sriracha Comeback Sauce, this sandwich is guaranteed to be a family favorite.
Tried this recipe? I’d love to hear what you think! Leave a comment and a star rating below, and don’t forget to share your favorite side dishes to pair with this Southern classic.
Chicken Fried Steak Sandwiches
Ingredients
- 1 ½ pounds tenderized steak cube steak, round steak or sirloin, cut into 4 bun-sized pieces
- 1 egg
- ½ cup milk
- 1 teaspoon Season Salt
- ½ teaspoon black pepper
- 2 cups vegetable oil lard or tallow
- 4 buns
- lettuce
- ¼ cup Sririacha Comeback Sauce
Instructions
- Add oil to a large cast iron skillet and place over medium-high heat until oil reaches 350°F using a fry thermometer.
- Add egg and milk to a bowl and whisk together until mixed well. Add flour, season salt and pepper to a shallow bowl and mix until well combined.
- Dredge each steak in flour on both sides, dip into milk and then back into flour, coating both sides. Repeat with remaining steaks.
- Carefully add floured steaks into hot oil. Cook for 5-7 minutes on each side or until well browned.
- Remove to a paper towel lined plate to drain.
- Spread Sriracha Comeback Sauce to each bun and top with lettuce and a piece of the chicken fried steak. Top with remaining buns. Serve immediately.
Video
Notes
- More Topping Ideas: Mayo, pickles, cheese, tomato and red onion slices.
- Swap the sauce with Dr Pepper BBQ Sauce or Blooming Onion Sauce for a milder flavor.
- Storage: Leftover steak can be refrigerated for up to 3 days in an airtight container.
- Reheat in the oven at 350°F to keep it crispy.
Nutrition
Sounds so good
Great pictures makes us Hungry
Your so talented
There’s also a meat press “Fast Cutlet Maker V2”. It flattens the meat and create a cube pattern on it. It’s popular among germany people.
I see you have to give your email address to be able to print this, but do you also have to give your email address to find out how much flour to use? I bought all the ingredients I already had flour so I didn’t look for the amount until I started to make it and it’s not there. I don’t think your marketing is very great because this is the first time I’ve had to give my email address to print anything.
Hi Christina,
It is just a mistake. Use 1 cup of flour. I hope you enjoy it!
– Milisa