This sandwich is a mash-up of the last three posts and let me tell you it is delicious! The Chicken Fried Steak Sandwich is full of flavor and is a little different take on your classic chicken fried steak, gravy, and biscuits.
Tips for making the Chicken Fried Steak Sandwich
- You will need a knife to eat this sandwich!
- Pop your split biscuit in a toaster to reheat them, if you are using leftover.
How to make the Chicken Fried Steak Sandwich
Build your sandwich by splitting your homemade Buttermilk Biscuit.
Place a piece of chicken fried steak on the bottom.
Top with gravy and a dollop of Tomato Jam.
Classic Chicken Fried Steak
- 1 lbs Round Steak tenderized
- 2 cups Flour
- 1/2 cup The Cowboy's Grill Seasoning Or add more if you like it extra seasonie
- 1 Egg
- 1 cup Buttermilk
- Start by combining flour and half of the grill seasoning in a dish and the egg and buttermilk with the other half of grill seasoning in another.
- Dredge the steaks in the flour mixture, then the egg wash and back in the flour mixture.
- Heat one inch of vegetable oil in a deep skillet over medium high heat to 350 degrees.
- Place dredged round steaks in the heated oil and fry until golden brown on one side (about 5 minutes) then flip and cook on the other side (it won’t take as long on the other side). Monitor and manage the heat as necessary, trying to maintain 350 degrees while frying the steaks.
- Remove from oil and place on a cooling rack turned upside down on a paper towel-lined cookie sheet and place in a warm oven while cooking the remainder of the steaks.
Small Batch Buttermilk Biscuits
- 2 cups Bread flour
- 2 tbsp Baking powder
- 1 tsp Baking soda
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1/4 cup Lard
- 1/8 cup Butter
- 1 cup Buttermilk
- Preheat your oven to 400.
- Begin by preparing a baking sheet with parchment paper.
- Combine the flour, baking powder, soda, sugar and salt in a large bowl. Blend the dry ingredients in a large bowl. Add the lard and butter and work them in using a pastry cutter, fork or your hands.
- Pour in the buttermilk and mix the dough until most of the flour is absorbed.
- Turn the dough out onto the prepared baking sheet and press out into rectangle shape about ¾ of an inch thick. Fold over itself length wise and press back out to ¾ of an inch again. Repeat this process 4-6 times or until the dough come together. You should have a stiff dough that is not sticky.
- Form the dough into a rectangle that is about 1 to 1 ½ inches thick. Cut into six squares with a pizza cutter or sharp knife.
- Let the biscuits rise at room temperature until doubled in size, about an hour. Brush the tops of the biscuits with melted butter for a golden-brown top. Preheat the oven to 400 degrees and bake the biscuits in the oven for 15 to 20 minutes.
- 1 1/2 lbs tomatoes fresh
- 1 tsp chili powder
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 onion diced
- 1/4 tsp salt
- 1 tbsp dijon mustard
- 1/4 cup apple cider vinegar
- 3 tbsp olive oil
- 5 sprigs thyme
- Begin by sautéing the onion, garlic and thyme in the olive oil. Cook till they are translucent.
- Then season with salt and pepper.
- Add tomatoes, brown sugar, mustard, apple cider vinegar and chili powder.
- Bring to a simmer and cook over medium heat until almost all of the liquid has evaporated, and the mixture is thick and jammy. This should take about 15 minutes.