This recipe is serious stick-to-your-ribs Southern-style “dude food” that even the hungry gals in the family will love!
My teenage son is very active in sports, so he has quite a big appetite when he gets home from a hard practice. I wanted to make a stick-to-your-ribs meal that he and his friends would love but that was easy to eat.
One of his favorite meals is Chicken Fried Steak (or as some people call it, Country Fried Steak). I thought to turn that Southern treat into some serious dude food.
My Chicken Fried Steak and Biscuit Sliders were born! I knew the kids would like them but didn’t realize what a huge hit they would be with everyone else.
The day I first made the sliders, my daughter came home hungry from school and couldn’t even wait for them to cool a little before she was inhaling them. Then my sister stopped over and couldn’t resist trying one. When my husband came home from work, he couldn’t wait either. By the time my son got home, I was already on my second batch of sliders!
These are so easy to make. And you may want to consider making a double batch because I promise they will disappear as soon as you finish frying them! Here is how I made them.
Bake biscuits as directed on can. Meanwhile, season steak pieces on both sides with onion powder, salt and pepper.
In 3 separate shallow bowls, place 1/2 cup Bisquick® mix, the buttermilk and bread crumbs. Coat steak pieces on both sides with Bisquick® mix, then dip in buttermilk and coat with bread crumbs.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet to plate; cover with foil to keep warm.
In same skillet, cook onion over medium heat 5 to 7 minutes, stirring occasionally, until tender. In small bowl, stir together 2 tablespoons Bisquick mix and the milk until blended. Pour into skillet with onion. Cook 2 to 3 minutes, stirring frequently, until gravy is thickened.
Split warm biscuits in half. On each biscuit bottom, place 1 chicken fried steak. Spoon gravy over steaks; cover with biscuit tops. Enjoy!