Country Fried Steak Recipe

Tenderize and season

Pat cube steaks dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper (from the steak seasoning amounts). If steaks are thicker than 1/2 inch, gently pound to about 1/4–1/3 inch thickness using a meat mallet.

Make dredge and egg wash

In a shallow bowl or wide plate combine 1.5 cups flour, 1/4 cup cornstarch, 1 tbs paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp black pepper and 1.5 tsp kosher salt. In a second shallow bowl whisk together buttermilk, eggs and 1 tsp hot sauce until smooth.

Dredge steaks

Working one at a time: coat a steak in the seasoned flour mixture, press to adhere, then dip into the buttermilk-egg mixture letting excess drip off. Return to the flour mixture for a second coating, pressing firmly so a thick crust adheres. Place on a wire rack while you heat oil.

Heat 3–4 cups vegetable oil in a large heavy skillet (cast iron preferred) to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately but not burn. Maintain oil temperature between 325–350°F while frying.

Carefully add 1–2 steaks to the hot oil without crowding (work in batches). Fry 3–4 minutes per side until golden brown and crust is crisp; internal temperature should reach 145°F. Adjust heat to keep oil in the correct range. Transfer cooked steaks to a paper towel–lined baking sheet or wire rack and keep warm in a 200°F oven while finishing remaining steaks.

While oil heats, make the pickle batter: whisk 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 cup cold sparkling water or beer until smooth. Batter should be slightly thick but pourable; add a splash more liquid if too thick.

Use the same hot oil used for steaks (keep temperature around 350°F). Pat pickle chips dry lightly to remove excess brine. Working in small batches, dip pickle chips in batter, let excess drip off, then fry 1–2 minutes until golden and crisp. Remove to paper towels and season immediately with a little salt. Fry enough for 4 sandwiches (about 2 cups raw pickles yields ~1.5–2 cups fried).

While steaks are frying or earlier, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbs adobo sauce, 1/2 tsp minced chipotle pepper, 1 tsp lime juice, 1/2 tsp honey, 1/2 tsp minced garlic and 1/4 tsp salt until smooth. Taste and adjust heat or acidity: add more adobo or chopped chipotle for heat, or more lime for brightness. Refrigerate until assembly.

Toast buns: melt 2 tbs butter in a skillet over medium heat and toast cut sides of buns until golden, 1–2 minutes. Assemble each sandwich as follows: bottom bun, leaf lettuce, tomato slices (two per sandwich), thin sliced red onion, country fried steak, 2–3 fried pickles on top of steak, a generous drizzle or smear (about 1–2 tbs) of chipotle sauce, top bun. Add additional pickle slices on the side if desired.

Finish and serve: season tomatoes with a pinch of salt and pepper to taste. Serve immediately while steak and pickles are hot and crisp.