Chicken fried steak sandwich

The state sandwich of Oklahoma or Texas or maybe just your house. Savory gravy, buttery garlic toast, and crispy steak combine to form a sandwich you'll love.
2 Chicken fried steak sandwiches
schedule 15 minutes
schedule 15 minutes
schedule 4 hours and 30 minutes


Chicken fried steak
  • 2 pieces of sandwich sized cube steak, pre-tenderized (around a pound total)
  • 34 cup buttermilk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 12 teaspoon ground black pepper
  • 12 teaspoon onion powder
  • 12 teaspoon garlic powder
  • 12 teaspoon cayenne powder
  • 1 cup canola or vegetable oil (for frying)
  • 1 tablespoon butter
White gravy
  • 2 tablespoons frying grease (from above)
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 12 teaspoon salt
  • 12 teaspoon ground black pepper
Chicken fried steak sandwich
  • 4 pieces of Texas toast (view recipe)
  • 2 Chicken fried steaks (from above)
  • white gravy (from above)
  • pickles or condiments (optional)


The chicken fried steak: In a medium bowl or zip-top bag, add steak and buttermilk. This buttermilk should help to tenderize the steak so you should let them marinate for at least 4 hours. 

When you are ready to get started with the frying process, grab two bowls. To the first bowl, crack and add an egg. Pour in some of the buttermilk from the marinade and stir the egg and buttermilk until they are fully combined. Add the steak and the rest of the buttermilk. To the second bowl add all-purpose flour, salt, paprika, ground black pepper, onion powder, garlic powder, and cayenne powder. Stir everything to combine. 

Shake off a piece of steak and add it to the bowl with the flour mixture. Coat the steak thoroughly, making sure that the flour fully coats it and there are no wet spots, uncovered by flour. Move that fully flour dredged piece of steak to a plate to rest. Repeat with the other steak. 

Add 1 cup of oil and 1 tablespoon of butter to a large skillet over medium-high heat. 

Add a pinch of flour to the oil and if it immediately starts to bubble, the heat is right. Add steaks and fry them for 4 minutes on the first side. After four minutes, flip and fry the second side for 4 minutes or until the batter of the steak is nice and golden brown. 

Once the steak is golden brown to your liking, remove it from the oil and place it on a paper towel-lined plate or a cooling rack to rest. DO NOT discard all of the oil yet. 

The gravy: Reserve 2 tablespoons of the oil you just used to fry the steaks. Discard the rest of the oil and wipe out your pan. 

Add the pan back to medium heat and add the two tablespoons of the reserved oil. Add two tablespoons of all-purpose flour and whisk the flour into the oil. Cook for 1 to 2 minutes to cook off the flour flavor. 

Slowly add 1 cup of milk to the pan with the flour mixture. Whisk or stir constantly to ensure that you have no lumps in the gravy. 

Add salt and pepper and taste for flavor. If the flavor is good, cook gravy for 3 or 4 minutes or until the gravy starts to thicken. 

Make the sandwich: This part is easy.  Add a slice of Texas toast, add any condiments to the bottom slice of bread.

Add one chicken fried steak piece on top of that.

Cover steak with 3 or so tablespoons of gravy and top with the top slice of Texas toast. 

Serve sandwiches and enjoy. 

Have you made this recipe? Tag @beerinator and let him know!


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