Ingredients

1 cup buttermilk

1 large egg

½ cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ lbs cube steak (sliced into strips)

1 ½ cups flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

¼ teaspoon pepper

3 cups oil for frying

¼ cup butter

3 tablespoons flour

½ teaspoon black pepper

1 ¼ cup milk

1 cup heavy cream

Instructions

Step 1: In a medium bowl, whisk together the buttermilk, egg, ½ cup flour, baking soda, baking powder, and 1 teaspoon salt. Pour this mixture over the sliced cube steak strips, cover, and refrigerate for at least 1 hour to marinate.

Step 2: Heat the oil in a large pot or deep fryer to 350°F (175°C).

Step 3: In another medium bowl, combine 1 ½ cups flour, garlic powder, smoked paprika, 1 teaspoon salt, and ¼ teaspoon pepper. This will be your dredging mixture.

Step 4: Remove the marinated steak strips from the refrigerator. Dredge each strip in the seasoned flour mixture, ensuring they are fully coated.

Step 5: Carefully place the coated steak strips in the hot oil and fry until golden brown and cooked through, about 5-6 minutes. Remove and drain on paper towels.

Step 6: To make the gravy, melt butter in a medium pot over medium heat. Whisk in the 3 tablespoons of flour to create a roux and cook for about 1-2 minutes.

Step 7: Add the black pepper and whisk to combine.

Step 8: Gradually whisk in the milk, followed by the heavy cream, stirring constantly to avoid lumps.

Step 9: Simmer the gravy until it thickens, whisking frequently. Adjust seasoning if needed.

Step 10: Serve the crispy chicken fried steak fingers hot with the creamy gravy on the side for dipping.

Tips & Variations

For extra crispy fingers, double dredge the steak: dip in the buttermilk mixture, then flour, then again in the buttermilk and flour mixture before frying.

Use smoked paprika for a subtle smoky flavor, or swap with cayenne pepper for a little heat.

Try swapping heavy cream in the gravy for sour cream for a tangier taste.

Pan-fry the steak strips in a cast-iron skillet instead of deep frying for a lighter version.

FAQs

Can I make the marinade and batter ahead of time?

It’s best to marinate the steak strips for at least an hour before frying, but you can prepare the batter ahead and store it refrigerated for up to 24 hours. Just give it a good whisk before using.

What cut of meat works best for chicken fried steak fingers?

Cube steak is ideal because it’s tenderized and thin, cooking quickly while remaining juicy. You can also use thin-cut round steak or sirloin strips if cube steak isn’t available.