Mashed potatoes and gravy piled high on chicken-fried steak sliders — the ultimate cheat day meal
Extra napkins are required when enjoying this chicken-fried steak meal in a bun.
We're talking not only chicken-fried steak, but the mashed potatoes and gravy too, all in one sweet Hawaiian roll slider-size bun. I'll admit this may not be the perfect meal when wearing a fancy outfit, because the only way to eat this stacked-to-the-max slider is to dig in.
Which may result in a temporary mashed potato and gravy mustache, but it will be worth it.
Well, maybe have a spare fork on hand just in case you need it.
Chicken-fried steak, mashed potatoes and gravy sliders recipe
1/2 cup canola oil (or more, depending on the size of the pan)
4 soft Hawaiian rolls, cut in half for the sliders
For the gravy
2 tablespoons pan drippings from the chicken-fried steak (oil drained out as much as possible)
1 tablespoon flour
1/2 cup half-and-half
1/2 cup milk
Salt, to taste
4 dashes ground black pepper
1/8 teaspoon dried thyme leaves
2 dashes paprika
For the mashed potatoes
To a medium-size pot, add the water, and bring it to a boil. Add a dash of salt and the potatoes.
Let boil until tender. Drain the water from the pot.
To the pot, add the butter, milk, salt and pepper.
With a potato masher or mixer, mash (or whip) the potatoes until they are fairly creamy. They won't be completely smooth because of the pieces of skin. Cover the pan to keep the potatoes warm while making the meat and gravy.
For the chicken-fried steak sliders
While the potatoes are boiling, start making the chicken-fried steak by adding salt and pepper to each side of the cube steak.
Heat a medium-size skillet on medium heat, and add the canola oil.
Coat each piece of meat with flour. Dip the meat in the egg and then into the flour again.
Drop a pinch of flour into the oil, and when it sizzles, carefully add each piece of meat.
When the bottom side turns a golden color, turn the steak over, and let cook until the other side turns a golden color.
When the meat is done, transfer each piece to a wire rack, and turn off the heat.
Carefully drain most of the oil out of the pan, leaving as much of the crunchy bits as possible. Leave about 1 tablespoon of oil with the bits, and make the gravy.
After the gravy is made and just before serving, add a thin layer of mashed potatoes to the bottom of each slider roll. Then top with the chicken-fried steak, another layer of mashed potatoes, gravy and the top side of the roll.
Serve while hot.
For the gravy
Heat the pan on medium heat, and add the flour. Stir the flour together with the oil and bits until the mixture starts to turn a light brown color (about 3 to 4 minutes). Continuously stir.
Slowly whisk in the half-and-half and milk. Continue to whisk as it cooks.
Add the salt, pepper, thyme and paprika. Continue to stir until the gravy thickens.