Chicken Fried Steak Fingers
Crispy, golden-brown strips of tender steak with a peppery, savory crust, served with a classic country cream gravy. This Southern favorite is perfect for dipping and makes for an irresistible appetizer or a hearty main course.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Steak and Dredging Station
- b.Pat the cube steak dry with paper towels and cut against the grain into strips about 1-inch wide.
- c.In a shallow dish, whisk together 2 cups of the all-purpose flour, 2 teaspoons of salt, 2 teaspoons of black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- d.In a separate shallow dish, whisk the eggs and buttermilk together until smooth.
- 2
Step 2
- a.Bread the Steak Fingers
- b.Working one strip at a time, dredge it in the seasoned flour, shaking off the excess.
- c.Dip the floured strip into the egg mixture, ensuring it's fully coated and letting any excess drip off.
- d.Return the strip to the flour mixture and press firmly to create a thick, even crust.
- e.Place the breaded strip on a wire rack and repeat with the remaining steak. Let the breaded fingers rest for 10-15 minutes to help the coating adhere.
- 3
Step 3
- a.Fry the Steak Fingers
- b.Pour vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about 1/2 inch. Heat over medium-high heat to 350°F (175°C).
- c.Working in batches to avoid overcrowding, carefully place a few steak fingers into the hot oil.
- d.Fry for 2-3 minutes per side, until deep golden brown, crispy, and cooked through.
- e.Use tongs to remove the cooked steak fingers and place them on a clean wire rack to drain.
- 4
Step 4
- a.Make the Country Cream Gravy
- b.Carefully pour off all but 2-3 tablespoons of the hot oil and drippings from the skillet. Keep the flavorful browned bits in the pan.
- c.Return the skillet to medium heat. Whisk in the remaining 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
- d.Gradually pour in the whole milk while whisking continuously to prevent lumps.
- e.Bring the gravy to a simmer and cook, stirring often, for 3-5 minutes until it has thickened to your desired consistency.
- f.Season the gravy with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
- 5
Step 5
- a.Serve
- b.Serve the hot chicken fried steak fingers immediately with the warm cream gravy for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy crust, double-dredge the steak: flour, egg, then back into the flour.
- 2Letting the breaded steak rest for 10-15 minutes before frying is crucial. It allows the coating to hydrate and stick to the steak, preventing it from falling off in the fryer.
- 3Do not overcrowd the skillet. Frying in batches ensures the oil temperature remains high, resulting in crispy, not greasy, steak fingers.
- 4Use a cast-iron skillet for the best heat retention and an even, golden-brown crust.
- 5To keep earlier batches warm, place them on a wire rack on a baking sheet in a 200°F (95°C) oven while you finish frying.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of smoked paprika and increase the cayenne pepper to 1/2 teaspoon in the flour mixture. You can also add a few dashes of hot sauce to the buttermilk wash.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for both the dredge and the gravy.
Pork Fried Steak FingersPork-Fried Steak Fingers
This recipe works wonderfully with thin, tenderized pork cutlets instead of beef for a different, delicious flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Beef provides all essential amino acids, crucial for building and repairing muscle tissue, supporting a healthy immune system, and maintaining overall body function.
Rich in Heme Iron
The iron found in beef (heme iron) is more easily absorbed by the body than iron from plant sources, helping to prevent iron-deficiency anemia and boosting energy levels.
Provides Key B Vitamins
This dish is a good source of B vitamins, particularly B12, niacin, and B6, which are vital for converting food into energy, supporting brain function, and forming red blood cells.
Frequently asked questions
A single serving, including the cream gravy, contains approximately 550-650 calories. This can vary based on the exact size of the steak pieces and the amount of oil absorbed during frying.