Chicken Fried Steak Sandwich with Pickles

Born in Southern American kitchens, chicken-fried steak coats tender cube steak in a crisp flour dredge before a hot skillet fry. Piled on soft buns with mayo and dill pickle chips, it makes a satisfying lunch sandwich.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 640 cal
• 36g protein
• 48g carbs
• 34g fat
• 3g fiber

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Ingredients

• 4 thin (about 1 lb) cube steaks
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 2 large eggs
• 1/2 cup buttermilk
• 3/4 cup vegetable oil
• 4 soft sandwich buns or brioche buns
• 1/4 cup mayonnaise
• 1 cup dill pickle chips
• 2 cups shredded iceberg lettuce
• optional drizzle hot sauce or pepper gravy

Instructions

1. 1Pound the cube steaks gently if needed so they are evenly thin and will fit the buns. Season both sides with salt and pepper. Mix flour, cornstarch, onion powder, and remaining seasonings in a shallow dish.
2. 2Whisk eggs with buttermilk. Dredge each steak in flour, dip in egg wash, then coat again in flour, pressing firmly for maximum crunch. Rest the breaded steaks on a rack 8 minutes.
3. 3Heat oil in a large skillet over medium-high until 350°F. Fry two steaks at a time 2.5 to 3.5 minutes per side until the crust is deeply golden and audibly crisp. Drain on a rack.
4. 4While steaks rest, split and lightly toast the buns cut-side down in a dry skillet or under the broiler until just golden. Spread a generous layer of mayonnaise on both cut sides.
5. 5Place a hot chicken fried steak on each bottom bun. Pile on a generous handful of shredded lettuce and a thick layer of cold dill pickle chips for crunch and acidity.
6. 6Add a light drizzle of hot sauce or leftover pepper gravy if desired, then cap with the top bun and press gently so everything holds together.
7. 7Slice each sandwich in half on the diagonal if serving to share, or leave whole for maximum handheld satisfaction. The contrast of hot crispy steak, cool pickles, and soft bun is the point.
8. 8Serve immediately while the coating still shatters with every bite. Have extra pickles and napkins ready.