One bite of this sandwich instantly confirms what matters most: this copycat Dairy Queen Dude tastes just like the original. From the crisp, craggy chicken-fried steak coating to the soft bun and classic lettuce, tomato, and mayo combination, every element mirrors the Texas Dairy Queen favorite people line up for. If you have ever ordered a Dude at Dairy Queen and wondered how to recreate that exact flavor at home, this recipe delivers the same crunch, seasoning, and comfort you remember.
I know because I made these sandwiches countless times during my college days working at a Texas Dairy Queen. The smell of frying steak, the way the coating cracked when you bit into it, and the simple toppings that let the beef shine are all here. This is not a “close enough” version. It is the real deal, recreated in your own kitchen, and it brings that unmistakable Texas DQ flavor back with the very first bite.
Why This Recipe Works
The magic of this classic Southern comfort food lies in the double-dredging technique. Coating the beef first in seasoned flour, then in tangy buttermilk, and finally back in flour creates multiple layers of texture and flavor. This method traps moisture inside, forming a craggy exterior that becomes wonderfully crisp when fried. The buttermilk does double duty, tenderizing the meat and adding subtle tanginess that balances the rich beef. Using the right temperature oil ensures the coating gets golden and crunchy while the interior stays juicy. Combining this perfectly fried cutlet with fresh, crisp toppings on a soft bun creates the ideal blend of textures and flavors, making the original DQ Dude a Texas legend.
What Is a DQ Dude?
The DQ Dude is an iconic chicken fried steak sandwich sold exclusively at Dairy Queen locations throughout Texas. Unlike the standard DQ menu nationwide, Texas Dairy Queens offers regional specialties, and the Dude ranks among their most popular items. This sandwich features a crispy, breaded beef cutlet served on a hamburger bun with lettuce, tomato, and mayonnaise. It’s a beloved staple of Texas road trips and local dining, perfectly representing the state’s love affair with chicken and fried anything.
Ingredients
- Garlic powder – Adds subtle savory notes to the breading
- Beef cutlets – Provide the tender, savory foundation of the sandwich
- All-purpose flour – Creates a crispy golden exterior when combined with seasonings
- Buttermilk – Adds tanginess and helps the breading adhere to the meat
- Vegetable oil – Ensures the perfect frying medium for crispy results
- Hamburger buns – Serve as the soft, slightly sweet vessel for the sandwich
- Lettuce – Adds fresh crispness and color
- Tomato slices – Contributes juicy freshness and acidity
- Mayonnaise – Provides creamy richness that complements the crunchy cutlet
- Salt and pepper – Enhances all the flavors
How To Make a Dairy Queen Chicken Fried Steak Sandwich
This is one of the easiest sandwiches you’ll ever make. It’s a delicious lunch or dinner. Here’s how to make a chicken fried steak sandwich.
Note the most time-consuming part of this recipe is making the chicken fried steak. This is easy, though.
- Dredge the steak through the flour mixture, then the buttermilk, and then the flour mixture again. Let the meat rest for about 10 minutes before frying it.
- Fry the steaks in hot oil until golden brown and crispy.
- Assemble the sandwich by placing the chicken fried steak patty on the bottom bun and top with tomatoes and lettuce. Spread mayonnaise on the top bun and place the top bun on the sandwich.
Recipe Variations
There is no need to stop with just tomato and lettuce for toppings. Try these:
- Pickle slices
- Sliced onions
- Cheese
Texas-Style DQ Dude Chicken Fried Steak Sandwich
Ingredients
- 4 4 ounce tenderized beef cutlets – you can use top sirloin, cube steak, round steak
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup buttermilk
- 1/2 cup water
- 4 hamburger buns
- 8 slices tomatoes
- 8 pieces iceberg lettuce
- 4 tablespooons mayonnaise
- vegetable oil for cooking
Instructions
- Preheat oil in a deep skillet to 350 degrees. Add enough oil to cover the bottom 1 1/2 inches of the pan. Prepare seasoned flour by adding flour, salt, and pepper in a shallow dish. Stir dry ingredients together with a fork. In another shallow dish mix together the buttermilk and the water. Season beef cutlets with salt and pepper.
- Dredge the meat in the flour, then the buttermilk, and then the flour. Ideally, allow the floured cutlets to rest for 10-15 minutes before cooking. Cook meat cutlets in the hot oil, flip over when the bottom has browned. When both sides are browned remove and allow cooked meat patties to drain on paper towels.
- Assemble the sandwich by placing the chicken fried steak patty on the bottom bun, then build by adding 2 sliced tomatoes, and then the lettuce. Spread mayonnaise on the top bun and place the top bun on the sandwich. Variations: You can add pickles and onions, and even a slice of cheese.
Nutrition
Favorite Copycat Steak and Burger Recipes
- Outback Steakhouse Quesadilla
- Steak N Shake Double Steakburger
- Coney Burger Recipe
- White Castle Hamburger Recipe
- Seasoned Hamburger Patties
- DIY White Castle Burgers
- Burger King Whopper
- McDonald’s Old Fashioned Hamburger
- Culver’s Butter Burger Restaurant Recipe
- 21 Club Burger
Favorite Copycat Treat Recipes
Look for more burger recipes and ice cream recipes here on CopyKat.
I want to try this, b/c I love Chicken Fried Steak. My problem is when I buy Cube Steak at the local grocery store, then follow recipes instructions Mine Turn Out Tough As Shoe Leather. My family doesn’t like White Gravy, so I never do that.
Is there a way of making sure they will be fork tender ? Help Please ! Thanks !
I am not sure what is going on there, you might want to sprinkle on some meat tenderizer before making this. If the meat that you buy is made from a round roast is may be tougher, if your meat department was making those steaks from say leaner parts of chuck steak they would be more tender. If you want it to be fork tender, I think a meat tenderizer product would be the way to go.
This displaced Texan thanks you for this recipe. My bestie and I used to ride our horses thru the drive-thru at the DQ in tiny little Bishop, TX when I was growing up. I’m tellin ya, the Dude Abides!!
Did DQ also use the ice cream base for their onion rings?? I remember the batter was slightly sweet.
We did not at the three locations that I worked.
I love you!
The chuckwagon sandwich that I loved from the Dairy Queen in Appomattox, VA was, I think,
made from veal and not chicken. It was delicious ! Can’t find any reference to it now. Anyone
else have a similar memory of it?
The dq I worked at in Nacogdoches 40 years ago used the liquid ice cream mix to dip the frozen patties in before dredging in the flour mix
I was under the impression, from having ingested many a Dude sandwich in my day, that the dressing of choice was a “Miracle Whip” sort of thing, not regular mayo. Perhaps that “twang” comes from the buttermilk in the batter though. I had not know/given any thought to that being the case. I’m off to DQ now to test my theory!
As someone who used to work at the DQ in Texas, we only had mayonnaise in the house. So it was mayonnaise that went on the sandwiches served where I worked.
Thanks for the recipe, I am going to make this.
“you can’t have a full on chicken fried steak at any meal”
Who says? If you live in the South or places in the West you can.