Chicken Fried Sliders
- 2 pounds of tenderized cube steak
- 2 cups of flour
- 3 eggs
- 1/2 cup of buttermilk
- 1/2 teaspoon of salt
- 1 teaspoon of cracked black pepper
- Vegetable oil
Cut your cube steak into 20 1 1/2-ounce pieces.
Place flour in a large bowl and season with salt and pepper to taste.
Mix eggs in another large bowl with buttermilk.
Take a piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again. Repeat process for remaining cutlets.
Heat on medium enough oil to fill cast-iron skillet 1/2 of an inch deep. When a sprinkle of flour makes the oil sizzle, it's ready for frying.
Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about one minute), gently turn it over with a long fork or metal tongs. Cook another minute and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate.
While you're frying the others, you can keep the cooked steaks warm in the oven.
Makes twenty miniature chicken-fried steaks. Serve as a sandwich topped with white gravy inside Cheddar biscuits.