Chicken Fried Steak Fingers
Crispy, golden-brown strips of tenderized cube steak, coated in a well-seasoned flour crust and fried to perfection. These steak fingers deliver all the comforting flavor of chicken fried steak in a fun, dippable form that kids and adults both love. Serve them with creamy country gravy for the ultimate Southern-style finger food.
For 4 servings
- prep · ~8 min
Tenderize and cut the cube steak.
1.Pat cube steaks dry with paper towels.2.Use a meat mallet to pound each steak to about ¼-inch thickness.3.Slice pounded steaks lengthwise into 1-inch wide strips.4.Season strips lightly with a pinch of salt and black pepper.TIPPounding breaks down tough muscle fibers — don't skip this step. The steaks should be uniformly thin. - mix · ~3 min
Set up the breading station.
1.In the first shallow bowl, whisk together flour, garlic powder, onion powder, smoked paprika, black pepper, and remaining salt.2.In the second shallow bowl, whisk eggs and milk until well combined.3.Place the third empty shallow bowl or plate nearby for resting breaded strips. - prep · ~15 min
Double-dredge the steak strips.
1.Dredge each steak strip in the seasoned flour, shaking off excess.2.Dip into the egg-milk wash, letting excess drip off.3.Return strip to the flour and press firmly to create a thick, craggy crust.4.Place breaded strips on a wire rack and let rest 10 minutes while oil heats.TIPPressing the flour hard into the meat during the second dredge builds those signature crunchy flakes. Resting helps the coating adhere. - fry · ~20 min
Heat oil and fry the steak fingers.
1.Pour oil into a deep cast iron skillet to a depth of about 1 inch.2.Heat oil to 350°F (175°C) over medium-high heat.3.Working in batches, carefully add steak fingers without crowding the pan.4.Fry 2 to 3 minutes per side until deep golden brown and internal temperature reaches 145°F.5.Transfer fried steak fingers to a wire rack set over paper towels to drain.TIPDon't crowd the pan — it drops the oil temperature and makes the crust soggy. Fry in 3 to 4 batches. - serve · ~1 min
Serve hot with country gravy for dipping.
Arrange steak fingers on a platter and serve immediately while hot and crispy, with a bowl of country gravy on the side for dipping.
TIPThese stay hot and crispy for about 10 minutes — serve them fresh from the fryer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the cube steak to an even ¼-inch thickness for uniform cooking and tenderness.
- 2Let the breaded strips rest for 10 minutes before frying so the coating adheres better.
- 3Use a deep-fry or instant-read thermometer to keep the oil at a steady 350°F.
- 4Fry in small batches to avoid crowding, which drops oil temperature and makes the crust soggy.
- 5Drain fried steak fingers on a wire rack over paper towels to keep the bottom crust crisp.
- 6Serve immediately within 10 minutes; leftover steak fingers can be reheated in a 350°F oven on a wire rack.
Adapt it for your goals.
Gluten-Free
Substitute all-purpose flour with a 1-to-1 gluten-free flour blend (containing xanthan gum). The crust will be slightly less craggy but still crispy.
Spicy CajunSpicy Cajun
Add 1 teaspoon of Cajun seasoning and a pinch of cayenne pepper to the flour mix. This gives the steak fingers a bold, spicy kick that pairs well with a cool ranch dip.
Oven Baked (Lower Fat)Oven-Baked (Lower-Fat)
After breading, spray strips lightly with oil and bake on a wire rack at 425°F for 12-15 minutes, flipping halfway. This reduces fat while keeping a relatively crisp crust.
Why this is on our healthy list.
High-Quality Protein
Cube steak is a lean cut of beef, providing a substantial amount of protein per serving to support muscle maintenance and satiety.
Iron-Rich Red Meat
Beef cube steak is a natural source of heme iron, which is easily absorbed by the body and helps prevent iron deficiency.
Source of B Vitamins
Beef contains B vitamins like B12 and niacin, which support energy metabolism and nervous system function.
Customizable Seasonings for Antioxidants
Smoked paprika and garlic powder add antioxidants and anti-inflammatory compounds to the crust, though in small amounts.
Frequently asked questions
Yes, you can use top round or sirloin, but you must pound them to ¼-inch thickness with a meat mallet to tenderize the fibers.
