Craving a meal that’s both comforting and incredibly fun to eat? Look no further than these delightful Chicken Fried Steak Fingers! Imagine your favorite classic chicken fried steak, but transformed into convenient, dippable strips that are perfect for any occasion. Each bite features tender, juicy steak, enveloped in a crispy, seasoned coating, and served with a luscious, homemade country gravy that’s simply irresistible. It’s a comforting, satisfying, and playful twist on an American culinary icon.
PIN IT FOR LATER!
Chicken Fried Steak Fingers: The Ultimate Comfort Food Experience
There’s something uniquely satisfying about comfort food, especially when it takes a familiar classic and reimagines it in an exciting new way. This recipe for Chicken Fried Steak Fingers does exactly that, elevating a beloved dish into an even more enjoyable experience. If you’re a fan of hearty, home-cooked meals, prepare to fall in love with this recipe.
The inspiration for this delightful dish came about serendipitously. My husband, quite out of the blue, mused about how long it had been since I last made chicken fried steak. It was true; it had been years since that one time early in our marriage. As if fate were listening, a copy of Delish, by Joanna Saltz and the Editors of Delish, arrived at my doorstep shortly after. Flipping through its pages, filled with countless tempting recipes, I stumbled upon a brilliant concept: Chicken Fried Steak Fingers. I knew instantly that this was the perfect answer to my husband’s craving, offering all the classic flavor in a fun, new format. It was a definite addition to our dinner menu!
The results were beyond expectations. Not only was my husband thrilled, but even my children, who can sometimes be picky eaters, devoured these steak fingers with gusto! What started as a potentially adventurous meal quickly became a family favorite. While traditionally chicken fried steak might be a more formal entrée, these “fingers” lend themselves wonderfully to a casual family dinner or even as a standout appetizer for a gathering. The platter was cleared so fast, it was a testament to how universally appealing this dish truly is.
Although I mostly adhered to the cookbook’s original recipe, I did make one crucial modification concerning the gravy. The book suggested preparing the gravy in a separate pot, but from years of cooking, I’ve learned that the secret to truly exceptional gravy lies in using the pan drippings from the fried meat. This method infuses the gravy with an unparalleled depth of flavor, making it incredibly rich and savory – a non-negotiable step for achieving that authentic country gravy taste that complements the steak fingers perfectly.
This cookbook, with its innovative twists on everyday recipes, is truly a treasure trove. It constantly inspires me to explore new culinary horizons, and I eagerly anticipate trying more of its creative and delicious offerings. But for now, let’s dive into making these incredible Chicken Fried Steak Fingers!
What Exactly Are Chicken Fried Steak Fingers? Understanding This Southern Classic
Before we delve into making these delectable fingers, let’s clarify what “chicken fried steak” truly means. Despite its name, there’s no chicken involved! The term “chicken fried” refers to the cooking method, where a cut of beef is breaded and fried in a similar fashion to traditional fried chicken. This technique results in a wonderfully crispy exterior that locks in the meat’s moisture, creating a tender, flavorful bite.
The star of chicken fried steak is typically cube steak. But what is cube steak? It’s a specific cut of beef, usually top round or sirloin, that has been tenderized and flattened by passing it through a mechanical tenderizer or pounded with a meat mallet. This process creates small indentations, or “cubes,” on the surface of the meat, hence the name. The tenderization is key, as it breaks down tough muscle fibers, ensuring the steak becomes incredibly tender when cooked. While you could certainly tenderize and flatten a piece of steak yourself, this is one instance where buying pre-tenderized cube steak from your butcher or supermarket is a fantastic time-saver, ensuring consistent results every time.
In this particular recipe, the conventional chicken fried steak is given a fun and practical makeover. Instead of serving a large steak, we cut the tenderized cube steak into smaller, more manageable strips, transforming them into “Chicken Fried Steak Fingers.” This simple alteration makes the dish incredibly versatile – perfect for dipping into gravy, serving as an appetizer at parties, or making a family dinner more engaging and easy to eat, especially for children. It retains all the classic flavor and texture of a traditional chicken fried steak but in a playful, finger-food format.
Mastering the Art of Chicken Fried Steak Fingers: A Step-by-Step Guide
Don’t be intimidated by frying! This recipe is surprisingly straightforward, even for those new to deep-frying. With a few simple steps and helpful tips, you’ll be creating perfectly golden, crispy steak fingers in no time. The key is in the preparation and maintaining the right oil temperature.
Ingredients Spotlight: What You’ll Need for Perfect Steak Fingers & Gravy
- Cube Steak: The foundation of our dish. Its pre-tenderized nature ensures a wonderfully tender result.
- All-Purpose Flour: Forms the crispy coating and acts as the base for the rich country gravy.
- Spices (Garlic Powder, Onion Powder, Paprika, Cayenne Pepper): These seasonings are crucial for building the savory flavor profile of the breading, with cayenne adding a subtle kick.
- Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning the steak and elevating the overall taste. Don’t be shy with seasoning the steak directly!
- Milk & Large Eggs: Combine to create the essential “wet” dredge, helping the flour coating adhere beautifully.
- Vegetable or Canola Oil: The choice for frying, offering a neutral flavor and high smoke point for crispy results.
- Unsalted Butter: The secret to a rich, smooth gravy base, complementing the pan drippings.
- Freshly Chopped Chives: A bright, herbaceous finish for the gravy, adding a touch of color and fresh flavor.
Frying Your Way to Perfection: The Steak Fingers
- Prepare Your Breading Station: Start by setting up a dredging station. In a shallow dish (a pie dish works perfectly for this), combine the all-purpose flour with the garlic powder, onion powder, paprika, and a dash of cayenne pepper. Season this mixture generously with salt and freshly ground black pepper. Crucially, before proceeding, remove about 3 tablespoons of this seasoned flour mixture and set it aside in a small bowl. This reserved flour will be the foundation for your rich country gravy later.
- Create the Egg Wash: In a separate shallow dish, whisk together the milk and large eggs until they are well combined and slightly frothy. Ensure the egg yolks are fully broken up and incorporated into the milk.
- Prepare the Cube Steak: Cube steak typically comes in larger portions. Use a sharp knife to cut each steak into uniform strips, roughly 1/2-inch thick. Aim for 4-5 pieces per steak, depending on its size. Generously season both sides of these steak fingers with kosher salt and freshly ground black pepper. This step is vital for flavor!
- Heat the Frying Oil: In a large, deep-sided skillet (a cast iron skillet is highly recommended for its even heat distribution), pour enough vegetable or canola oil to reach approximately 1/2 inch in depth. Place the skillet over medium heat and allow the oil to heat up to about 350°F (175°C). You’ll know it’s ready when it’s shimmering and a tiny drop of flour sizzles immediately upon contact.
- Double-Dip for Maximum Crispiness: Take each steak finger and first coat it thoroughly in the seasoned flour mixture, shaking off any excess. Then, dip it into the milk and egg wash, allowing any excess to drip off. Finally, dip it back into the seasoned flour mixture for a second coating. This double-dredging technique creates that wonderfully thick and crispy crust.
- Fry to Golden Perfection: Carefully place about half of the coated steak fingers into the hot oil using tongs. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy results. Fry them until they are a beautiful golden brown and crispy, which usually takes about 2 minutes per side.
- Drain and Season Immediately: Once golden, remove the fried steak fingers from the oil with tongs and place them on a plate lined with paper towels to drain excess oil. Immediately after removing them from the hot oil, give them a light sprinkling of salt. This trick, learned years ago, helps the salt adhere better and enhances the flavor.
- Repeat: Continue with the remaining steak fingers, frying them in batches until all are cooked to crispy perfection.
Crafting the Perfect Country Gravy: The Flavorful Finale
Once all your chicken fried steak fingers are cooked, it’s time to transform those flavorful pan drippings into an incredibly rich and savory country gravy. This gravy is not just a condiment; it’s an integral part of the experience, offering a creamy counterpoint to the crispy steak.
- Prepare the Pan: After all the steak fingers have been fried and removed, let the skillet cool slightly. Carefully pour out all but approximately 2 tablespoons of the frying oil. Leave behind the flavorful brown bits at the bottom of the pan – these are key to your gravy’s depth.
- Start the Roux: Return the skillet to medium heat. Add 2 tablespoons of unsalted butter to the remaining oil and let it melt completely. Once the butter is melted and sizzling, whisk in the 3 tablespoons of reserved seasoned flour mixture that you set aside earlier. Cook this flour-butter mixture, known as a roux, for about 1 minute, whisking constantly, until it turns a light golden brown. This step is crucial for cooking out the raw flour taste and developing a nutty flavor.
- Gradually Add Milk: Slowly begin whisking in the 1 1/4 cups of milk, adding it in small increments. Whisk vigorously to prevent any lumps from forming. As you whisk, make sure to scrape up all those delicious browned bits from the bottom of the pan – this is where much of the incredible flavor for your gravy comes from. Continue whisking until the mixture is smooth.
- Thicken and Season: Bring the gravy mixture to a gentle boil, then reduce the heat to low and let it simmer, continuing to whisk occasionally, until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
- Finish with Chives and Seasoning: Once thickened, turn off the heat. Stir in the freshly chopped chives, which add a wonderful oniony freshness. Taste the gravy and season it generously with kosher salt and freshly ground black pepper to your liking. Remember, proper seasoning is vital for a truly outstanding gravy.
Serve your warm, creamy country gravy alongside the crispy Chicken Fried Steak Fingers for an unforgettable meal!
Essential Tips for Frying Success
Achieving perfectly crispy, tender Chicken Fried Steak Fingers is easier than you think with these expert tips:
- Maintain Oil Temperature: Use a kitchen thermometer to monitor your oil temperature. Keeping it consistently around 350°F (175°C) is key. Too low, and the steak will absorb too much oil, becoming greasy. Too high, and the outside will burn before the inside is cooked.
- Don’t Overcrowd the Skillet: Fry the steak fingers in batches. Overcrowding the pan dramatically lowers the oil temperature, leading to less crispy results. Give each piece enough space to fry properly.
- Dredging Technique: Ensure each piece of steak is thoroughly coated at each stage of the dredging process. Press the flour into the meat firmly for a good adhesion. The double-dredging method (flour-egg-flour) is essential for that signature crispy crust.
- Seasoning is Key: Don’t forget to season the steak fingers directly with salt and pepper *before* breading, and then lightly salt them again immediately after they come out of the hot oil. This layered seasoning creates the best flavor.
- Use a Cast Iron Skillet: As mentioned, a heavy-bottomed cast iron skillet is ideal for frying. It retains and distributes heat very evenly, which is crucial for consistent cooking results.
- Ventilation: Ensure good ventilation in your kitchen when frying to prevent smoke and lingering odors.
Serving Suggestions & Flavorful Pairings
Chicken Fried Steak Fingers are incredibly versatile and pair beautifully with a variety of classic American sides. Here are some ideas to complete your meal:
- Creamy Mashed Potatoes: The ultimate classic pairing, perfect for soaking up that delicious country gravy.
- Green Beans: Steamed, sautéed with garlic, or slow-cooked with bacon for a touch of freshness.
- Corn on the Cob or Creamed Corn: Adds a sweet and savory balance.
- Coleslaw: A crisp, tangy coleslaw offers a refreshing contrast to the richness of the fried steak.
- Baked Macaroni and Cheese: For an extra dose of comfort food decadence.
- Cornbread or Biscuits: Ideal for wiping your plate clean of any leftover gravy.
- A Simple Side Salad: A light, fresh salad with a vinaigrette dressing can cut through the richness.
Recipe Variations & Customizations
Feel free to get creative with your Chicken Fried Steak Fingers! This recipe is adaptable to different tastes and dietary needs:
- Spice It Up: Add a pinch more cayenne pepper, a dash of smoked paprika, or even a touch of chili powder to your flour mixture for extra heat and flavor.
- Herb Infusion: Incorporate dried herbs like thyme or rosemary into your flour coating for a different aromatic profile.
- Gluten-Free Option: You can easily make this recipe gluten-free by using a good quality gluten-free all-purpose flour blend for both the breading and the gravy.
- Alternative Gravies: While country gravy is traditional, these fingers would also be delicious with a peppercorn gravy, a mushroom gravy, or even a spicy BBQ sauce for dipping.
- Air Fryer Version: For a lighter option, after coating, you can try air frying the steak fingers. Preheat your air fryer to 375°F (190°C), spray the fingers lightly with oil, and cook for 10-15 minutes, flipping halfway, until golden and crispy. Results may vary slightly in crispness.
Storing and Reheating Leftovers
While these Chicken Fried Steak Fingers are best enjoyed fresh, you can certainly store and reheat leftovers:
- Storage: Allow the cooked steak fingers to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. Store the gravy separately in its own airtight container.
- Reheating Steak Fingers: To regain crispiness, the best method is to reheat them in an oven or air fryer.
- Oven: Preheat your oven to 350°F (175°C). Place the steak fingers on a wire rack set over a baking sheet and heat for 10-15 minutes, or until heated through and crispy.
- Air Fryer: Reheat in an air fryer at 350°F (175°C) for 5-8 minutes, or until hot and crispy.
Avoid reheating in a microwave, as it will likely result in soggy breading.
- Reheating Gravy: Reheat the gravy gently in a saucepan over low heat, whisking frequently. If it’s too thick, you can add a splash of milk to thin it out to your desired consistency.
Frequently Asked Questions About Chicken Fried Steak Fingers
- Can I use a different cut of steak?
- While cube steak is highly recommended for its tenderness, you could use other thin cuts like flank steak or skirt steak. However, you would need to tenderize them extensively with a meat mallet to achieve a similar texture to cube steak.
- How do I prevent the breading from falling off?
- The double-dredging method (flour-egg-flour) is key. Also, ensure your steak is patted very dry before the first flour coating. Don’t overcrowd the pan, and handle the coated steak gently before frying.
- What if my gravy is too thick or too thin?
- If your gravy is too thick, gradually whisk in a little more milk until it reaches your desired consistency. If it’s too thin, you can cook it a bit longer over low heat to reduce and thicken, or make a small slurry of flour and cold milk/water, add it to the simmering gravy, and whisk until thickened.
- Can I make this recipe ahead of time?
- The steak fingers are best when freshly fried for maximum crispness. However, you can prepare the breading mixtures and cut the steak ahead of time. The gravy can be made a day in advance and gently reheated.
- Is this dish spicy?
- The recipe calls for a “dash of cayenne pepper,” which typically provides a very subtle warmth rather than intense spice. You can adjust this amount to your preference – omit it for no heat, or add more for a spicier kick.
More Recipes Worthy of the Fryer
If you love the satisfying crunch of fried foods, here are some other fantastic recipes to try:
- Fried Fish Tacos
- Honey Fried Chicken with Hot Honey Sauce
- Georgia Peanut Fried Chicken
- Easy Egg Rolls
- Fried Loaded Mashed Potato Balls
Recommended Kitchen Tools for This Recipe
- My absolute favorite tool for frying these delicious steak fingers is a cast iron skillet. Its ability to maintain an even, consistent oil temperature is unmatched, ensuring beautifully golden and crispy results every time.
- You’ll definitely need a sturdy whisk for making the perfectly smooth, lump-free country gravy.
- A reliable kitchen thermometer is highly recommended for accurately monitoring your oil temperature, which is crucial for successful frying.
- Tongs are indispensable for safely handling and flipping the steak fingers in hot oil.
LOOKING FOR MORE DELICIOUS RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find me sharing more culinary inspiration and family moments on Pinterest, Facebook, and Instagram.
Chicken Fried Steak Fingers
Deborah Harroun
20 minutes
20 minutes
40 minutes
4
servings
Main Dish
American
Pin
Serve them for dinner or as a party food – these Chicken Fried Steak Fingers are just like your favorite chicken fried steak recipe, but way more fun! Tenderized steak is coated and fried and served with a country gravy that is to die for. Comforting and a fun twist on a classic!
Ingredients
For the Chicken Fried Steak Fingers:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Dash of cayenne pepper
- Kosher salt
- Freshly ground pepper
- 3/4 cup milk
- 2 large eggs
- 1 1/2 pounds cube steak, sliced into 1/2-inch thick strips
- Vegetable oil, for frying
For the Gravy:
- 2 tablespoons unsalted butter
- 1 1/4 cups milk
- 1 tablespoon freshly chopped chives
- Kosher salt
- Freshly ground pepper
Instructions
- In a shallow bowl, (I like to use a pie dish), mix together the flour, garlic powder, onion powder, paprika, cayenne pepper. Season with salt and pepper. Remove 3 tablespoons of the mixture to a small bowl for later.
- In another shallow bowl, whisk together the milk and eggs.
- Season the steak generously with salt and pepper.
- In a large deep-sided skillet over medium heat, heat 1/2-inch of oil until shimmering. (It should be about 350ºF).
- Working in batches, coat the steak pieces in the flour mixture, then dip into the egg and milk mixture, then back to the flour mixture once more. Using tongs, add the steak to the oil, one by one, working in batches. Cook until golden, about 2 minutes per side. Remove to a paper towel lined plate to drain.
- When all of the steak is cooked, let the pan cool slightly. Carefully remove all of the oil but about 2 tablespoons. Return the skillet to medium heat and add the 2 tablespoons of butter. Whisk in the reserved 3 tablespoons of the flour mixture and mix until golden brown, about 1 minute. Gradually whisk in the milk, making sure to scrape up the browned bits in the pan, and bring the mixture to a boil.
- Reduce the heat to low and simmer until the gravy is thick. Stir in the chives, and season to taste with salt and pepper.
- Serve the chicken fried steak fingers with the gravy for dipping.
Recipe Notes:
The nutritional value for the frying oil is based on a retention of 1/4 cup oil, including the 2 tablespoons of oil kept for the gravy. Cooking time and temperature can cause this number to change.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Calories: 664kcal (33%),
Carbohydrates: 29g (10%),
Protein: 46g (92%),
Fat: 38g (58%),
Saturated Fat: 13g (81%),
Polyunsaturated Fat: 15g,
Trans Fat: 0g,
Cholesterol: 238mg (79%),
Sodium: 199mg (9%),
Fiber: 1g (4%),
Sugar: 6g (7%)
chicken fried steak, chicken fried steak fingers, country gravy, comfort food, fried steak, cube steak