Chicken Fried Steak Sandwich
User Reviews
4.5
12 reviews
Excellent
Chicken Fried Steak Sandwich
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Our Chicken Fried Steak Sandwich is our version of Dairy Queen's DQ Dude. We show you how to make buns from scratch, as well as a delicious savory cream gravy. And, of course, the crunchiest fried steak cutlet of all time. Classic and unforgettable.
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Ingredients
For the Steaks
- 4 3 oz cube steaks tenderized
- 2 tablespoon Worcestershire sauce
- 2 tablespoon adobo seasoning or seasoned salt
- 2 tablespoon black pepper divided
- 2 tablespoon hot sauce such as Tobasco
- 1 cup corn starch
- 3 cups all-purpose flour divided
- ½ cup beer or beef stock
- 1 cup whole milk
- 1 large egg
- 1 tablespoon chili powder
- 1 teaspoon onion salt
- 1 teaspoon smoked paprika
- vegetable oil for frying
For the Cream Gravy
- 2 tablespoon bacon grease or butter
- 3 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon adobo seasoning or seasoned salt
- 1 teaspoon black pepper
For the Sandwiches
- 4 hamburger buns
- 2 tomatoes sliced
- green leaf lettuce cut into pieces
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Instructions
Do Ahead
- Make the homemade hamburger buns
Make the Chicken Fried Steak Cutlets
- Pour enough oil into a large skillet so it reaches about 1 inch up the side. Heat the oil to 350°F, or until a pinch of bread tossed in turns golden brown after about 1 to 2 minutes.
- Season one side of the steaks with Worcestershire sauce, adobo seasoning, and pepper. Turn the steaks over and season with hot sauce, adobo seasoning, and pepper.
- Set up a dredging station with three pans or bowls. In the first pan, add the corn starch. In the next pan mix together 1½ cups flour, beer, milk, egg, chili powder, onion salt, paprika, and ½ teaspoon pepper. In the third pan, mix together the remaining 1½ cups flour with 1 tablespoon of adobo seasoning.
- Dredge each steak through the corn starch, shaking off excess. Then plunge into the wet mixture, holding the steak upright to allow excess batter to drip off. Dredge through the seasoned flour. For extra crispy cutlets, dredge through the wet and the flour mixture a second time.
- Working in batches, carefully add the cutlets to the hot oil. Cook for 2 to 3 minutes until turning golden brown. Use a pair of tongs to gently flip the steaks over and cook for another few minutes, until completely golden brown and crispy all over. Place on a plate lined with paper towels to drain. Repeat with remaining cutlets. Keep warm in a low-temp oven if not serving immediately.
Make the Cream Gravy
- In a separate large skillet, heat the bacon grease (or butter) over medium heat. Add the flour and stir to combine. The mixture should resemble wet sand. Add more flour if necessary. Cook, stirring often, for about 1 to 2 minutes.
- Carefully whisk in the milk and heavy cream. Continue whisking to remove lumps. Stir frequently with a wooden spoon until thickened, about 4 minutes. Season with 1 teaspoon of adobo seasoning (or seasoned salt) and 1 teaspoon black pepper. Taste and add more salt, if desired.
Assemble the Sandwiches
- Butter and toast the buns, if desired.
- Smear about 1 to 2 tablespoon of the gravy on the bottom bun. Place 1 fried cutlet over the gravy. Top with sliced tomato and green leaf lettuce. Cover with the top bun and serve at once, passing more gravy on the side for dunking.
Notes
- See the video near the top of the post for a visual guide. If you like the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- The buns and the gravy can be made 24 hours in advance. Simply reheat the gravy on the stove over medium heat until bubbly. Add a little more milk if too thick.
- 3 oz. may seem like small steaks, but after being breaded and fried, they get much larger.
- If you can't find tenderized cube steaks, go with any inexpensive cut of meat, and pound with a meat tenderizer until thin.
Nutrition Information
Show Details
Calories
758kcal
(38%)
Carbohydrates
310g
(103%)
Protein
102g
(204%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
615mg
(205%)
Sodium
759mg
(32%)
Potassium
2124mg
(61%)
Fiber
27g
(108%)
Sugar
21g
(42%)
Vitamin A
10508IU
(210%)
Vitamin C
62mg
(69%)
Calcium
1548mg
(155%)
Iron
33mg
(183%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 310g | 103% |
| Protein | 102g | 204% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 615mg | 205% |
| Sodium | 759mg | 32% |
| Potassium | 2124mg | 45% |
| Fiber | 27g | 108% |
| Sugar | 21g | 42% |
| Vitamin A | 10508IU | 210% |
| Vitamin C | 62mg | 69% |
| Calcium | 1548mg | 155% |
| Iron | 33mg | 183% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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