How to Make Chicken Fried Steak Sandwiches with Mason Hereford

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

1. 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

2. 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

3. 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

4. Slice Dill Pickles

   Slice the dill pickles into thin rounds (about 4 slices per sandwich).

   Time: PT2M

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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