Description
Southern comfort meets crispy perfection in this classic chicken fried steak fingers recipe, delivering a nostalgic crunch that whispers home-style comfort. Seasoned breading and golden-brown edges invite hungry diners to savor each tender, flavorful bite of pure Texas-inspired deliciousness you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound cube steak (or tenderized round steak), cut into fingers
Breading and Seasoning:
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients:
- 2 large eggs, beaten
- 1/4 cup buttermilk
- 1 cup vegetable oil (for frying)
Gravy Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Salt to taste
- Black pepper to taste
- 1 pinch garlic powder (optional)
Instructions
- Craft a seasoned flour blend by mixing flour with garlic powder, onion powder, paprika, salt, and pepper in a shallow container, ensuring even distribution of spices.
- Create a wet coating by whisking eggs and buttermilk together in a separate shallow bowl, forming a smooth, uniform mixture.
- Prepare a third shallow bowl with panko breadcrumbs for the final crispy layer.
- Transform each steak piece by first thoroughly coating it in the seasoned flour mixture, ensuring complete coverage.
- Dunk the floured steak into the egg mixture, allowing excess to drip off for an even layer.
- Roll the steak in panko breadcrumbs, gently pressing to create a firm, crisp exterior that will seal in moisture.
- Heat vegetable oil in a large skillet to 350F, creating the perfect environment for golden, crispy results.
- Carefully introduce steak fingers to the hot oil, cooking in batches to maintain optimal temperature and prevent overcrowding.
- Fry each side for 2-3 minutes until achieving a rich, golden-brown color and crisp texture.
- Transfer fried steak fingers to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- In the same skillet, melt butter and create a roux by whisking in flour, cooking for 1-2 minutes to develop depth of flavor.
- Gradually incorporate milk, whisking continuously to prevent lumps and create a smooth, creamy gravy.
- Simmer the gravy for 3-5 minutes, stirring until it reaches a luxurious, thick consistency.
- Season gravy with salt, pepper, and an optional pinch of garlic powder to enhance the overall taste.
- Present the chicken fried steak fingers piping hot, accompanied by the rich, velvety gravy for dipping or drizzling.
Notes
- Tenderize the steak by pounding it gently to break down tough muscle fibers, ensuring a more tender and easier-to-eat result.
- For a gluten-free version, swap regular flour with almond or rice flour, and use gluten-free breadcrumbs to maintain the crispy coating.
- Keep oil temperature consistent around 350°F to prevent soggy or burnt steak fingers, using a kitchen thermometer for accuracy.
- Experiment with spice blends like Cajun or ranch seasoning in the flour mixture to add unexpected flavor complexity to the classic recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 670 kcal
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg