How to Make Chicken Fried Steak Sandwiches with Mason Hereford
How to Make Chicken Fried Steak Sandwiches with Mason Hereford is a medium American recipe that serves 1. 780 calories per serving. Recipe by Munchies on YouTube.
Prep: 32 min | Cook: 16 min | Total: 1 hr 3 min
Cost: $24.03 total, $24.03 per serving
Ingredients
- 1 lb New York Strip Steak (Cut into 3 pieces and pounded to ~3 oz each, about 1/8‑inch thick)
- 1 cup All-Purpose Flour (For the dredge)
- 1 cup Buttermilk (For the dredge)
- 1 tablespoon Chicken Bouillon Powder (Adds chicken flavor to the coating)
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder (Granulated)
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 2 cups Vegetable Oil (High‑smoke‑point oil for frying)
- 4 tablespoons Unsalted Butter (For toasting bread)
- 6 slices Pullman White Bread (thick‑cut) (Two slices per sandwich)
- 3 tablespoons Duke's Mayonnaise (For coleslaw and bird sauce)
- 1 tablespoon White Vinegar
- 2 cups Green Cabbage (Shredded thin on a mandolin)
- 2 tablespoons White Onion (Finely diced)
- 2 tablespoons Pepper Jelly
- 4 slices Dill Pickles
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 teaspoon Hot Sauce
- 1 teaspoon Worcestershire Sauce
Instructions
Pound the Steak
Trim the New York strip, cut into three equal pieces, then place each piece between two sheets of plastic wrap and pound with a meat mallet until about 1/8‑inch thick, roughly 3 oz per piece.
Time: PT10M
Make the Coleslaw
Shred the cabbage on a mandolin, finely dice the white onion, then combine in a bowl with Duke's mayonnaise, 1 Tbsp white vinegar, and a pinch of salt and pepper. Mix until evenly coated.
Time: PT10M
Prepare Bird Sauce
In a small bowl whisk together 3 Tbsp Duke's mayonnaise, 1 tsp hot sauce, 1 Tbsp lemon juice, 1 tsp Worcestershire sauce, a pinch of salt, and freshly ground black pepper. Adjust seasoning to taste.
Time: PT5M
Slice Dill Pickles
Slice the dill pickles into thin rounds (about 4 slices per sandwich).
Time: PT2M
Butter and Toast the Bread
Spread butter on both sides of each bread slice. Heat a skillet over medium heat (≈350°F) and toast each side until golden brown, about 2 minutes per side.
Time: PT4M
Temperature: 350°F
Set Up Dredging Stations
Place one shallow bowl with 1 cup buttermilk and a second bowl with the flour mixture (flour, chicken bouillon, pepper, paprika, garlic powder, onion powder, and salt). Stir the flour mixture until evenly combined.
Time: PT3M
Double‑Dredge the Steak
Dip each pounded steak piece first into the flour mixture, then into the buttermilk, let excess drip off, and back into the flour mixture for a second coating. Place coated pieces on a plate.
Time: PT5M
Fry the Steak
Heat vegetable oil in the skillet to 350°F. Carefully lower the coated steaks into the oil; fry for about 2 minutes per side until golden brown and cooked through, flipping once. Use a thermometer to maintain temperature.
Time: PT12M
Temperature: 350°F
Season the Fried Steak
Immediately after removing from oil, sprinkle the steak with chicken bouillon powder (about ½ tsp) while still hot so it adheres.
Time: PT1M
Assemble the Sandwich
Spread a generous layer of bird sauce on one slice of toasted bread, add a dollop of pepper jelly on the bottom slice, place a handful of coleslaw, the fried steak, and top with dill pickle slices. Finish with the second slice of bread, spread bird sauce on the top side, and press lightly.
Time: PT5M
Nutrition Facts
- Calories
- 780
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 40 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy, Contains egg, Not vegan, Not vegetarian
Allergens: Egg (buttermilk), Dairy (butter, mayonnaise), Wheat (flour, bread)
Ingredient Substitutions
- Instead of New York Strip Steak: Eye of round, Flank steak
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Buttermilk: Milk plus 1 tbsp lemon juice
- Instead of Chicken Bouillon Powder: Chicken stock powder, MSG
- Instead of Ground Black Pepper: White pepper
- Instead of Paprika: Smoked paprika
- Instead of Garlic Powder: Garlic salt (reduce salt)
- Instead of Onion Powder: Dried minced onion
- Instead of Salt: Kosher salt
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Unsalted Butter: Margarine
- Instead of Pullman White Bread (thick‑cut): Texas toast, Brioche
- Instead of Duke's Mayonnaise: Hellmann's Mayonnaise
- Instead of White Vinegar: Apple cider vinegar
- Instead of Green Cabbage: Red cabbage
- Instead of White Onion: Shallots
- Instead of Pepper Jelly: Hot pepper jam
- Instead of Dill Pickles: Bread & butter pickles
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Hot Sauce: Tabasco
- Instead of Worcestershire Sauce: Soy sauce
Equipment Needed
- Cutting Board
- Chef's Knife
- Meat Mallet or Rolling Pin
- Mandolin Slicer
- Mixing Bowl
- Whisk or Spoon
- Frying Pan or Deep Skillet
- Instant-Read Thermometer
- Tongs
- Baking Sheet
- Parchment Paper (optional)
- Plate for Resting
- Small Spoon for Sauce
Critical Steps — Do Not Skip
- Pound steak thinly for even cooking
- Double‑dredge the steak for a crunchy crust
- Maintain oil at 350°F during frying
- Season steak immediately after frying for maximum flavor adherence
- Assemble sandwich with sauces applied edge‑to‑edge to avoid soggy bread
Chef Tips from the Video
- Add a pinch of chicken bouillon to the flour for an extra savory note
- Double‑dredging creates a thicker, crunchier crust than a single coat
- Season the steak right after frying while the crust is still hot for better adhesion
- Use a heavy‑bottomed skillet to maintain steady oil temperature
Troubleshooting
Steak coating falls off during frying
Make sure the steak is fully dry before the first flour dip and press the flour onto the meat firmly.
Oil temperature drops too low, resulting in soggy crust
Do not add too many pieces at once; let the oil return to 350°F between batches.
Bread becomes soggy after assembling
Toast the bread until crisp and apply sauces edge‑to‑edge; assemble just before serving.
Coleslaw is watery
After shredding cabbage, sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out excess moisture before mixing.
Storage
Refrigerator: Cooked steak up to 2 days; coleslaw and bird sauce up to 3 days in airtight containers
Freezer: Unbreaded, pounded steak can be frozen for up to 2 months; thaw before cooking
Room temperature: Assembled sandwich should be eaten immediately; does not keep well at room temperature
Make-Ahead Tips
- Coleslaw can be prepared up to 4 hours ahead and kept chilled
- Bird sauce keeps well refrigerated for 24 hours
- Pounded steak can be seasoned and kept in the fridge for up to 12 hours before dredging
Frequently Asked Questions
What is the cultural significance and history of the chicken‑fried steak sandwich in Southern American cuisine?
Chicken‑fried steak originated in the American South as a budget‑friendly way to enjoy a steak‑like experience; the thin cut is breaded and fried like fried chicken, making it crispy and tender. The sandwich version combines this classic comfort food with New Orleans‑style po'boy influences, creating a hearty handheld meal popular in casual Southern eateries.
What are the traditional regional variations of chicken‑fried steak in Southern United States cuisine?
In Texas, the dish is often served as "country fried steak" on a plate with gravy, while in Louisiana it appears on thick white bread similar to a po'boy, sometimes topped with pickles and remoulade. Some versions add a peppery mustard sauce or serve the steak with a side of mashed potatoes.
How is chicken‑fried steak traditionally served in New Orleans?
In New Orleans, it is commonly placed on thick‑cut white bread or a French roll, layered with pickles, lettuce, and a tangy sauce such as remoulade or the "bird sauce" featured in this recipe, making it a handheld sandwich that reflects the city’s po'boy tradition.
What occasions or celebrations is the chicken‑fried steak sandwich traditionally associated with in Southern culture?
The sandwich is a popular lunch or late‑night snack at diners, festivals, and casual gatherings. It’s often featured at food‑truck events, Mardi Gras celebrations, and Southern comfort‑food festivals where hearty, fried fare is celebrated.
What authentic ingredients are essential for a traditional chicken‑fried steak sandwich versus acceptable substitutes?
Authentic ingredients include a thin cut of beef (traditionally a cheap cut like round steak), buttermilk for the dip, seasoned flour with chicken bouillon, and thick white bread. Substitutes can include flank steak, milk‑plus‑lemon for buttermilk, and Texas toast if Pullman bread isn’t available.
What other Southern dishes pair well with the chicken‑fried steak sandwich?
Pairs nicely with classic sides such as creamy coleslaw, potato salad, fried green tomatoes, or a simple cucumber pickle. A cold glass of sweet tea or a light lager balances the richness of the fried steak.
What makes the chicken‑fried steak sandwich special or unique in Southern cuisine?
It merges the tenderness of a steak with the crunch of fried chicken, then layers it on soft, buttery bread with bright sauces. The double‑dredge technique and the addition of bird sauce give it a distinctive flavor profile that stands out among typical po'boy fillings.
What are the most common mistakes to avoid when making the chicken‑fried steak sandwich at home?
Common errors include not pounding the steak thin enough, overcrowding the pan which drops oil temperature, skipping the second flour coat, and assembling the sandwich too early, which makes the bread soggy. Follow the double‑dredge and keep oil at 350°F for best results.
Why does this chicken‑fried steak sandwich recipe use buttermilk instead of an egg wash?
Buttermilk adds acidity that tenderizes the thin steak and creates a light, airy coating when combined with the seasoned flour. It also imparts a subtle tang that complements the chicken‑flavored bouillon, whereas an egg wash would produce a denser crust.
Can I make the chicken‑fried steak sandwich ahead of time and how should I store it?
Yes. Prepare the coleslaw and bird sauce up to a day ahead and keep refrigerated. The fried steak can be cooked and stored in the fridge for up to 2 days; re‑heat briefly in a hot oven to restore crispness before assembling the sandwich.
What texture and appearance should I look for when the chicken‑fried steak is done cooking?
The crust should be deep golden‑brown, crisp to the touch, and the interior should be fully cooked with no pink, as the steak is thin. The coating should cling tightly without flaking off when lifted with tongs.
What does the YouTube channel Munchies specialize in?
The YouTube channel Munchies focuses on food culture, restaurant reviews, and behind‑the‑scenes cooking demonstrations, often highlighting innovative twists on classic American and international dishes.
How does the YouTube channel Munchies' approach to Southern cooking differ from other cooking channels?
Munchies blends street‑level storytelling with professional kitchen techniques, showcasing authentic Southern recipes like the chicken‑fried steak sandwich while emphasizing the cultural context and modern presentation, unlike many channels that only present the recipe steps.
Last updated: August 30, 2026
