Chicken Fried Steak Sliders

chicken fried stea sliders

As Texans, we always feel the need to put our own twist on things, and the tradition of British tea is no different.  Let’s take these chicken fried steak sliders and let them slide on in to Afternoon Tea (although we think they’d go best with “High Tea” —  which is heartier and more of a dinner).


Chicken Fried Steak:

3 pounds cube steak

2 cups buttermilk

2 cups all-purpose flour

1 tablespoon freshly ground pepper

2 teaspoons seasoning salt

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 1/2 cups milk

2 large eggs

3 cups vegetable oil

4 tablespoons salted butter

Buttermilk Biscuits:

2 1/4 sticks cold unsalted butter

4 1/2 cups self-rising flour

2 tablespoons sugar

1 1/2 tablespoons baking powder

2 teaspoons salt

1 cup buttermilk

3/4 cups heavy cream

2-3 tablespoons salted butter, melted

Buttermilk Gravy:

1 cup flour

12 cups milk

2 cups buttermilk

2 teaspoons salt

4 teaspoons freshly ground pepper


For the chicken fried steak:  Cut the cube steak into 18 2-3 ounce portions and put into a bowl.  Cover it with the buttermilk.  Toss to cover and marinate for 1 hour.

Add the flour, pepper, seasoning salt, paprika and cayenne to a shallow bowl and mix.  Whisk the eggs and milk in a separate dish.

Remove the steaks from the buttermilk, shaking off as much excess liquid as possible.  Dredge portions in the dry mixture first, then quickly add to the egg mixture, then back to the dry mixture.  Place breaded steaks on a baking sheet and repeat until all portions are breaded.

Heat the vegetable oil and butter in a large, deep skillet over medium to medium-high heat.  Fry the steaks 4 or 5 at a time, flipping them occasionally until golden brown (about 2-3 minutes each side).  Transfer them to a baking sheet lined with paper towels.  Cover loosely with foil to keep warm.

For the buttermilk biscuits:  Preheat the oven to 350F degrees.

Grate the unsalted butter and place in the freezer for 2-3 minutes..  In the bowl of a stand mixer, use the paddle attachment and add all the dry ingredients and mix until combined.  Add the grated butter and blend until the mixture is crumbly and in pea-sized pieces.  Slowly add the buttermilk and cream and mix until the dough comes together.

Turn dough out onto a floured surface and use your hands to form a rectangle and roll out until 3/4″ thick.  If the dough is a bit stick, dust the top of your dough with 2 tablespoons self-rising flour as you roll it out.  Dip your biscuit cutter into some flour, and the cut out as many biscuits as possible.  Gather the remaining dough, reroll and cut out your remaining biscuits until you reach 18.  Place them on a baking sheet and brush the tops with melted salted butter and bake until golden, 25-30 minutes.

For the gravy:  Pour off all the grease from the skillet where you fried the steaks.  Add 1 cup of it back into the skillet over medium-high heat.  Sprinkle 1/3 of the flour, and whisk.  Continue to do this until flour is incorporated and you have a paste.  Whisk constantly and pour in the milk and buttermilk.  Add the salt, pepper, and more milk if your gravy is too thick.  Allow the gravy to cook and thicken, adjusting if needed.

Lay out the biscuits, steaks and gravy for everyone to help themselves because, in Texas, we’re casual like that.

Serves 8-10

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