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Chicken Fried Steak Biscuit with country gravy with a fried egg on a white plate.
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5 from 1 vote

Chicken Fried Steak Biscuit Sandwiches with Country Gravy

Chicken Fried Steak Biscuits with Country Gravy have crispy coated steaks, covered in country gravy, sandwiched between layers of flaky buttermilk biscuits. A perfect bite for breakfast, brunch, or dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: American
Servings: 8 servings
Calories: 369kcal
Author: Cynthia

Ingredients

Steaks

  • 1 lb cube steak cut in 2 inch square pieces
  • 1 ½ cups buttermilk
  • 2 teaspoon hot sauce
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoons onion powder
  • ½ teaspoons garlic powder
  • 1 teaspoon baking powder
  • ½ teaspoon cayenne pepper optional
  • Peanut or canola oil
  • Extra kosher salt to season after frying

Gravy

  • 3 tbs oil
  • 3 tbs flour
  • 2 ½ cups whole milk
  • ½ teaspoon black pepper
  • Salt and more pepper to taste
  • Buttermilk Biscuit either mine from this recipe or store bought

Instructions

For the steaks

  • Whisk together buttermilk and hot sauce in a shallow dish. Place pieces of cube steak into the buttermilk to marinate for one hour in the refrigerator. Remove from the refrigerator 30 minutes before you’re ready to fry your steaks. In the meantime you can make your biscuits.
  • Whisk together flour with salt, paprika, black pepper, onion powder, garlic powder, baking powder, and optional cayenne pepper in a shallow dish.
  • Remove steak pieces from the buttermilk, letting excess drip off.
  • Working with one or two pieces at a time, dredge steak pieces in the flour, shaking off the excess, patting flour into the steaks with your hands. Shake off excess flour and transfer to a wire rack. Repeat with remaining steaks. Let steaks stand for 10 minutes while you heat your oil.
  • Place ½ inch of oil in a 12 inch cast iron skillet, or other large heavy bottom pan, and heat to 375°F over high heat. If you don't have a thermometer, the oil should sizzle if you drop a bit of flour on its surface.
  • Carefully place 2 to 3 pieces of coated steak into oil. Cook, flipping occasionally, until golden brown and crisp on both sides, about 4 minutes total. Transfer to a wire rack set into a large sheet pan and season with salt to taste. Repeat with remaining steaks. Keep steaks and biscuits warm in a 200° oven while you make the gravy.

For the gravy

  • Strain hot frying oil to remove any burnt flour bits and wipe out skillet. Return 3 tablespoons of the oil to your skillet placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute. Slowly whisk in milk. Stir in pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 to 5 minutes. Remove from heat; season with salt and additional pepper to taste.
  • To serve: split biscuits in half and smear with a little bit of butter. Place a piece of chicken fried steak on each biscuit and ladle over with some hot gravy. Place the biscuit top on and take a bite. Wipe your face. You have gravy on your cheeks.

Nutrition

Calories: 369kcal | Carbohydrates: 33g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 791mg | Potassium: 414mg | Fiber: 1g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 3mg