If you’re a fan of southern classics and love a crispy, golden-brown coating, then these Chicken Fried Steak Fingers are for you! This easy steak recipe brings together tender steak, a seasoned flour mixture, and a crispy “fried chicken” coating that’s simply irresistible. Whether you’re enjoying them with a side of mashed potatoes or dipping them in creamy gravy, this dish is sure to become one of your favorite recipes
Why You’ll Love Chicken-Fried Steak Fingers
- Juicy and Tender: By soaking a cheap cut like round steak or cube steak in a buttermilk brine, you get a piece of meat that’s tenderized to perfection.
- Easy and Flavorful: This chicken-fried steak recipe is perfect for home cooks because it uses simple ingredients like garlic powder, onion powder, seasoned salt and black pepper to bring out the best flavors.
- Made for Sharing: These pieces of breaded meat are perfect for sharing at family gatherings or serving on a plate with a side of extra gravy for dipping.
- Versatile and Satisfying: Serve it with classic sides of the steak like mashed potatoes, green beans, or green vegetables, and you’ll have a meal that hits the spot. The creamy gravy take it to the next level, making this southern classic.
Ingredients
- Cube Steaks
- Buttermilk
- Hot Sauce
- Seasoned Salt
- All Purpose Flour
- Seasoned Salt
- Onion Powder
- Garlic Powder
- Vegetable Oil
- Whole Milk
- Salt & Black Pepper
How To Make Country Fried Steak Fingers
In a medium-sized mixing bowl, combine the buttermilk, hot sauce, and 1 tablespoon of seasoned salt. Stir until well blended, then add the steak strips. Cover and refrigerate, allowing it to marinate for at least 2 hours or overnight for the best flavor.
Pour 1 ½ inches of oil into a large skillet and heat over medium heat. While the oil is heating, spread flour on a flat plate and season it with seasoned salt, onion powder, garlic powder, and black pepper. Whisk the mixture until evenly combined, then coat each steak strip in the seasoned flour.
Once the oil reaches the right temperature for frying, add 3-4 steak strips at a time. Cook each strip for 3-4 minutes per side, or until golden-brown and crispy. Remove the strips and place them on a paper towel-lined plate to drain any excess oil.
For the gravy, remove all but ¼ cup of oil from the skillet (leaving all the tasty pan drippings). With the heat set to low, add in the flour and whisk until smooth. Allow the roux to cook for 2-3 minutes, stirring occasionally. Gradually add in the milk and whisk until the mixture is smooth and free of lumps. Season with salt and black pepper, and let it simmer, stirring occasionally, until it thickens to your desired consistency.
Serve the steak fingers alongside the creamy gravy for dipping. Enjoy your crispy, tender southern classic!
Tip and Tricks for The BEST Fried Steak Fingers
- Marinate for Maximum Flavor: Let your steak strips marinate in a mixture of buttermilk and hot sauce for at least 2 hours. This not only helps to tenderize the meat but also infuses the steak fingers with extra flavor, making them taste even more delicious.
- Perfect Frying Temperature: The heat of the oil is crucial for getting the right crispy coating. Medium heat is ideal for ensuring the oil doesn’t get too hot and burn the breading. If you don’t have a thermometer, drop a small piece of bread or a bit of flour mixture into the oil—if it sizzles immediately, the oil is ready.
- Drain Excess Oil: After frying your steak fingers, place them on a paper towel-lined plate to allow the excess oil to drain. This ensures that the breaded meat stays crispy rather than soggy.
- Gravy Consistency: If your country gravy is too thin, simply let it simmer longer while stirring. If it’s too thick, add a bit more whole milk to loosen it up. Keep the heat on low while you make the gravy to avoid burning it.
How To Store Leftovers
- Cool Before Storing: Allow your fried steak fingers to cool to room temperature before storing. This helps prevent condensation inside the storage container, which can make the breaded meat soggy.
- Refrigeration: Store the steak fingers in the fridge for up to 3-4 days. The gravy can also be stored in the fridge for the same amount of time.
- Avoid Storing Together: It’s best to store the fried steak and gravy separately to maintain the best texture. The breaded steak may lose its crispness if stored with the creamy gravy.
FAQ
- Can I use other cuts of meat for the steak fingers? Yes, while round steak or cube steak are great options for chicken-fried steak, you can also use skinless chicken breasts or tenderized steak for a different take. However, round steak tends to be the most traditional and flavorful option.
- What can I serve with my chicken-fried steak fingers? Mashed potatoes, green beans, or other green vegetables are classic sides that pair well with chicken-fried steak. The creamy gravy can be drizzled over the steak fingers and mashed potatoes for extra flavor.
- How can I make the coating extra crispy? For the golden-brown coating, be sure to coat each steak strip thoroughly in the seasoned flour mixture. Additionally, make sure your oil is heated to the correct temperature (around 350 degrees) before adding the steak fingers. This ensures the oil crackles and the coating stays crispy. Fry in batches to avoid overcrowding the pan.
- Do I have to use buttermilk? If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of whole milk.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
Marinade
- 4 Cube Steaks cut into strips
- 2 cups Buttermilk
- 1 tablespoon Hot Sauce
- 1 tablespoon Seasoned Salt
Flour Mixture
- 1 cup All Purpose Flour
- 1 tablespoon Seasoned Salt
- 2 teaspoon Onion Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Black Pepper
- Vegetable Oil
Gravy
- ¼ cup Vegetable Oil Drippings
- ¼ cup All Purpose Flour
- 2 cups Whole Milk
- Salt & Black Pepper to taste
Instructions
- In a medium size mixing bowl add the buttermilk, hot sauce and 1 tablespoon seasoned salt. Stir until well combined then add in the steak strips. Place in the fridge and allow it to marinate for at least 2 hours to overnight.
- Pour 1 ½ inches of Oil into the skillet and heat over medium heat. While its heating, sprinkle flour onto a flat plate. Season the flour with seasoned salt, onion powder, garlic powder and black pepper. Whisk together and coat each steak strip with the flour mixture.
- Once the oil is up hot enough to fry, place 3-4 strips into the skillet at a time. Cook each strip for 3-4 minutes on each side. Once cooked, place the strips on a paper towel lined plate to drain the grease.
0 Comments