Description
Crispy and flavorful Chicken Fried Steak Fingers served with a rich, creamy homemade gravy. This classic Southern comfort dish features tender cube steak strips marinated in a buttermilk batter, dredged in seasoned flour, and fried to golden perfection. The meal is completed with a smooth peppered gravy that’s perfect for dipping or drizzling.
Ingredients
Scale
Steak Fingers Batter
- 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)
Steak Fingers Coating
- 1 ½ cups flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
For Frying
- 3 cups oil (for frying, such as vegetable or canola oil)
Gravy
- ¼ cup butter
- 3 tablespoons flour
- ½ teaspoon black pepper
- 1 ¼ cup milk
- 1 cup heavy cream
Instructions
- Prepare the Batter: In a medium bowl, whisk together buttermilk, egg, ½ cup flour, baking soda, baking powder, and salt until smooth. Pour this mixture over the cube steak strips, ensuring they are fully coated. Cover and refrigerate for at least 1 hour to marinate and tenderize the meat.
- Heat the Oil: In a large pot or deep frying pan, heat 3 cups of oil to 350°F (175°C) to prepare for frying the steak fingers.
- Prepare the Coating: In another medium bowl, whisk together 1 ½ cups flour, garlic powder, smoked paprika, salt, and pepper to create a seasoned dredging flour.
- Dredge the Steak Strips: Remove the marinated steak strips from the fridge. Dredge each strip thoroughly in the seasoned flour mixture, shaking off excess flour.
- Fry the Steak Fingers: Carefully place the coated steak strips in the hot oil. Fry until golden brown and cooked through, about 5-6 minutes. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Make the Gravy Roux: In a medium pot, melt the butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 2 minutes until lightly golden.
- Season and Add Liquids: Add black pepper to the roux and whisk to combine. Gradually pour in the milk while whisking constantly to avoid lumps, then add the heavy cream.
- Simmer the Gravy: Continue to whisk frequently as the gravy simmers and thickens, about 5-7 minutes, until it reaches a creamy consistency.
- Serve: Plate the crispy chicken fried steak fingers and ladle warm gravy over or serve on the side for dipping. Enjoy immediately for best flavor and texture.
Notes
- Use cube steak for traditional texture and tenderness.
- Make sure oil is at the correct temperature for optimal crispiness.
- Refrigeration of meat in buttermilk batter tenderizes the steak and infuses flavor.
- Adjust seasoning in the flour or gravy to taste.
- Use a thermometer to monitor oil temperature during frying to prevent burning or undercooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour (including marinating) with 15 minutes active frying and gravy preparation
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Keywords: chicken fried steak fingers, southern fried steak, crispy steak fingers, homemade gravy, comfort food, fried cube steak
