Knowing how to make a proper chicken fried steak in the south is like earning your southern woman badge. I've made chicken fried chicken before (ever made Chicken Parmesan?) but it's not the same thing, and neither is calling it Country Fried Steak...In Texas, it's Chicken Fried Steak (CFS). In the Lone Star Sate, we serve CFS with mashed potatoes and a tasty cream gravy poured over the top. I suspect all Texans have their favorite way to prepare CFS, but I really didn't eat it that much growing up. I've seen it served in plenty of restaurants and have sampled enough of it to know what my personal preferences are though. It took me some time to dig through various recipes until I found one that would work for me. I loved reading Homesick Texan tell her story and some history of CFS. I finally found the recipe I chose to follow on norecipes.com of all places.
I think Mark puts the recipe perfectly here: "It’s basically a cheap cut of beef (such as a bottom round or cube steak) that you beat the living daylights out of. Then it’s dredged in buttermilk, egg, and seasoned flour before being deep fried until golden and crisp on both sides. The chicken fried steak alone would make for a cardiologists nightmare, but then it’s drown in a cream based gravy. I’ve tried to reduce the heart attack quotient a little by shallow frying in vegetable oil (instead of lard) and by making the gravy with milk instead of cream, but I won’t lie to you, there’s not much you can do to make this “healthy” without stealing from the soul of this dish." -Mark, norecipes.com
The last step is to assemble our little chicken fried steak sliders. I put a small spoonful of gravy on the buns and sandwiched the chicken fried steak right in the middle. Jim couldn't get over how awesome these were, I couldn't get over what an unhealthy treat I had made for us. But that's what it was - a treat, an experiment with Chicken Fried Steak served on a cute little whole wheat bun. These were fun to make and a very tasty Texas treat.