Hot Chicken Fried Steak Sandwiches Recipes

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ROUTE 66 CHICKEN FRIED STEAK SANDWICH



Route 66 Chicken Fried Steak Sandwich image

When I moved to Oklahoma from Florida, I learned "Okies" love their chicken fry. In fact, if you ask someone who has ever traveled old Route 66 from Miami (Okies pronounce this My-am-uh) to the town of Texola what's the worst food you can eat they'll likely say "chicken fried steak". The best thing you can eat on Route 66? That would also be chicken fried steak. As contradictory as it may seem it's true! I tried to lighten this dish up by air frying, but feel free to grab a cast iron skillet and cook these steaks up too!

Provided by thedailygourmet

Time 1h3m

Yield 4

Number Of Ingredients 20

1 pound Beef, round, full cut, separable lean and fat, trimmed to 1/4" fat, choice, raw
½ cup milk
½ cup Soda, Coca Cola, Coke-Can/Bottle CC
1 tablespoon steak sauce (such as A1®)
¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon granulated onion
½ teaspoon granulated garlic
1 large egg
¾ cup buttermilk
½ teaspoon salt
¼ teaspoon ground black pepper
nonstick cooking spray
2 medium hamburger buns, split, toasted
2 leaves lettuce, or as needed
2 slices tomato, or to taste
2 slices pickles
2 teaspoons mayonnaise, or to taste

Steps:

  • Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
  • Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
  • Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
  • Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 65 g, Cholesterol 90.8 mg, Fat 14.7 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 4.7 g, Sodium 1518.6 mg, Sugar 7.7 g

NASHVILLE-STYLE HOT CHICKEN SANDWICH



Nashville-Style Hot Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 sandwiches

Number Of Ingredients 17

5 tablespoons cayenne
2 tablespoons dark brown sugar
1 teaspoon chile powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading

Steps:

  • In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
  • In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
  • Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
  • Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
  • For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

HOT SHREDDED CHICKEN SANDWICHES



Hot Shredded Chicken Sandwiches image

My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!

Provided by Betsy

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 25m

Yield 12

Number Of Ingredients 5

1 (3 pound) chicken - cooked, deboned and shredded
2 (10.75 ounce) cans condensed cream of mushroom soup
½ teaspoon poultry seasoning
¼ (16 ounce) package buttery round crackers, crushed
12 hamburger buns

Steps:

  • In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g

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