Description
Southern comfort meets crispy perfection in this classic chicken fried steak fingers recipe that brings hearty ranch-style flavor straight to your plate. Crisp golden breading and tender beef create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Meat:
- 4 cube steaks, cut into strips
Marinade:
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 tablespoon seasoned salt
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
Frying:
- Vegetable oil (for frying)
Gravy:
- 1/4 cup vegetable oil drippings
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Immerse steak strips in a zesty buttermilk blend with hot sauce and seasoned salt, thoroughly coating each piece. Refrigerate for 2-4 hours to enhance flavor absorption.
- Select a large skillet and fill with approximately 1½ inches of vegetable oil. Heat to 350°F over medium-high temperature, monitoring consistently.
- Create a seasoned flour dredging mixture combining flour, onion powder, garlic powder, seasoned salt, and freshly cracked black pepper in a wide, shallow container.
- Carefully extract marinated steak strips, allowing excess liquid to drip away. Meticulously coat each strip in seasoned flour, pressing gently to ensure complete coverage.
- Gently lower 3-4 coated strips into hot oil, maintaining consistent temperature. Fry for 3-4 minutes per side until achieving a deep golden-brown exterior and crispy texture.
- Transfer fried steak fingers onto paper towel-lined plate to absorb excess oil and maintain crispiness.
- Utilize remaining skillet drippings to craft creamy gravy. Whisk reserved oil with flour, cooking until lightly toasted. Gradually incorporate milk, stirring continuously until reaching desired thickness and smooth consistency.
- Plate crispy steak fingers alongside warm, rich gravy for immediate serving and optimal flavor enjoyment.
Notes
- Marinate the steak strips overnight for maximum flavor infusion and tenderness, allowing the buttermilk to break down the meat fibers.
- Use a deep-fry thermometer to maintain oil temperature around 350°F, ensuring crispy exterior without burning or undercooking the meat.
- For gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blend, which creates an equally crunchy coating.
- Pat steak strips completely dry before dredging to help flour mixture adhere better and create a crispier, more even golden-brown crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg