Dill Pickle Chicken Fried Steak Sandwich

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 780 cal
• 38g protein
• 58g carbs
• 42g fat
• 3g fiber

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Ingredients

• 4 (about 1.25 lb total) cube steaks
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 cups neutral oil for frying
• 4 soft sandwich buns
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 cup dill pickle chips
• 2 cups shredded iceberg lettuce
• 1 large sliced tomato
• 2 tbsp butter

Instructions

1. 1Pat the cube steaks dry with paper towels and gently pound any thick edges so each piece is an even half-inch thick. Season both sides lightly with salt and pepper, then place them in a shallow dish.
2. 2Pour the buttermilk over the steaks and stir in the hot sauce. Turn to coat, cover, and marinate in the refrigerator for at least 20 minutes while you prep the dredge and toppings.
3. 3In a wide shallow bowl whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, remaining salt, and black pepper until evenly mixed.
4. 4Heat the oil in a large cast-iron skillet or heavy 12-inch pan over medium-high heat until it reaches 350°F; flour should sizzle immediately.
5. 5Lift each steak from the buttermilk, let excess drip off, then press firmly into the seasoned flour mixture on both sides, packing the coating so it sticks. Rest the breaded steaks on a wire rack for 5 minutes so the crust sets.
6. 6Fry two steaks at a time for 3 to 4 minutes per side until the coating is deep golden and shatter-crisp and the interior reaches 145°F. Transfer to a clean rack set over a sheet pan and keep warm in a 200°F oven while you finish the rest.
7. 7Split and lightly butter the buns, then toast them cut-side down in a dry skillet or under the broiler until golden at the edges. Stir the mayonnaise and Dijon together for a quick spread.
8. 8Schmear both cut sides of each toasted bun with the mustard mayo. Pile shredded lettuce and tomato slices on the bottom bun, then nestle a hot chicken fried steak on top.
9. 9Crown each steak with a generous layer of cold dill pickle chips so every bite gets crunch and tang. Cap with the top bun, press gently, and serve immediately while the crust is still loud and crispy.