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Chicken Fried Steak Sandwich

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 4
Calories: 758 kcal
Course: Lunch
Cuisine: American

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

Instructions

Do Ahead
    Cup of Yum
  1. Make the homemade hamburger buns
Make the Chicken Fried Steak Cutlets
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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
  1. Butter and toast the buns, if desired.
  2. 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

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

% 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.