Chicken Fried Steak Fingers Recipe
If you dream of golden, crunchy comfort food that’s a guaranteed crowd-pleaser, you have to try Chicken Fried Steak Fingers. This Southern classic takes tender strips of cube steak, crisps them up in a perfectly seasoned coat, and delivers satisfying bites that are both nostalgic and utterly delicious. Whether you’re planning a fun dinner, a game day snack, or hunting for something the kids will devour, these steak fingers bring a crispy, savory magic to your table every time.
Ingredients You’ll Need
Chicken Fried Steak Fingers come together with kitchen basics that, when combined, create out-of-this-world color, flavor, and ultimate crunch. Each ingredient matters for building those layers of taste and texture that make this dish unforgettable!
- Cube steak (1 1/2 lbs, cut into strips): The star of the show—tenderized beef that’s juicy on the inside and crisp on the outside.
- All-purpose flour (1 1/2 cups): Creates the backbone of your crunchy coating. Don’t substitute here!
- Cornstarch (1/2 cup): Adds incredible lightness, making the fried coating shatteringly crisp.
- Baking powder (1 teaspoon): Just a touch to give the crust lift and extra crunch.
- Salt (1 teaspoon): Essential for bringing out the flavors in both the meat and coating.
- Black pepper (1/2 teaspoon): Provides a mild kick that balances everything out.
- Garlic powder (1/2 teaspoon): Adds a savory note that makes every bite sing.
- Onion powder (1/2 teaspoon): Rounds out the flavor with delightful depth.
- Paprika (1/4 teaspoon): Lends a little color and subtle smokiness.
- Cayenne pepper (1/4 teaspoon, optional): For those who crave a little heat—use more or less to taste!
- Eggs (2 large): Help the coating stick and give richness to every crusty bite.
- Buttermilk (1/2 cup): Tenderizes the steak strips and brings Southern tang to the party.
- Vegetable oil (for frying): Use a neutral oil that can stand the high heat required for that beautiful deep-golden crust.
How to Make Chicken Fried Steak Fingers
Step 1: Prep the Cube Steak
Start by slicing your cube steak into finger-sized strips. Uniform pieces mean they’ll cook at the same rate and all turn out juicy and tender. A good trick: cut against the grain for extra tenderness. Once sliced, set the strips aside and get ready for coating.
Step 2: Mix Your Coatings
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne. This dry blend is the secret to the signature crunch of Chicken Fried Steak Fingers. In a second bowl, beat the eggs and whisk in the buttermilk for a creamy dip that holds the flour mix in place.
Step 3: Dredge and Double Dip
Now for the fun, messy part! Dip each steak strip into the egg-buttermilk mixture, making sure it’s fully coated, then dredge it in the seasoned flour mix. For extra crispy results, repeat the process—double dipping ensures an extra-thick, satisfying crust. Press the flour onto the meat to help it stick. Arrange your coated strips on a tray and let them rest for 10 to 15 minutes to keep that breading from slipping off during frying.
Step 4: Fry to Crispy Perfection
Pour 1–2 inches of vegetable oil into a large skillet or heavy-bottomed pan and heat it to 350°F (175°C). Working in batches so you don’t crowd the pan, fry each steak finger for 3 to 4 minutes per side until gorgeously golden and crisp. Use tongs to flip them gently, and transfer to a paper towel-lined plate so any excess oil can drain away. Get ready for some irresistible aromas!
Step 5: Serve Hot and Enjoy!
Your Chicken Fried Steak Fingers are ready! Serve them hot and fresh, alongside your favorite dipping sauces. Classic cream gravy is always a hit, but don’t be afraid to bust out ketchup, honey mustard, or your family’s favorite dip.
How to Serve Chicken Fried Steak Fingers
Garnishes
A sprinkle of chopped fresh parsley or chives gives your platter a burst of color and freshness. If you want a punchy finish, try a dash of flaky sea salt or a drizzle of hot sauce over the top—the contrast plays beautifully with the richness of the fried coating.
Side Dishes
Chicken Fried Steak Fingers pair perfectly with classic Southern comforts. Think creamy mashed potatoes, fluffy buttermilk biscuits, cool coleslaw, or buttery corn. Want a little more color? Roasted green beans or a tangy cucumber salad brighten up your plate and balance the richness of the steak fingers.
Creative Ways to Present
Make your Chicken Fried Steak Fingers the star of a party platter! Arrange them upright in a basket with parchment for a fun, shareable vibe. Or serve mini steak finger sliders tucked into soft rolls with pickles and a dollop of gravy. For a memorable twist, skewer them for dipping and serve with a flight of sauces so everyone can find their favorite combo.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Fried Steak Fingers cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days—just be sure to keep them well-sealed so the breading stays crisp as possible.
Freezing
You absolutely can freeze Chicken Fried Steak Fingers! Lay cooled fingers in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag. They’ll keep for up to 2 months. This method helps them maintain their shape and minimizes ice crystals that could affect the crust later.
Reheating
To bring Chicken Fried Steak Fingers back to life, preheat your oven to 400°F (200°C). Place the strips on a wire rack over a baking sheet and bake for about 10 minutes, or until heated through and crisp. Avoid the microwave, if possible, as it tends to soften the breading—an oven or air fryer is your best bet for that original crunch.
FAQs
Can I make Chicken Fried Steak Fingers gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend and use cornstarch as instructed. Just make sure to check your baking powder and seasonings for gluten-containing ingredients to keep everything safe for those with sensitivities.
What kind of steak works best for Chicken Fried Steak Fingers?
Cube steak is ideal because it’s pre-tenderized and cooks quickly, but you can also use thinly sliced top round steak or sirloin pounded thin. Just make sure your strips are evenly sized for even cooking.
Can I bake these instead of frying?
While you won’t get quite the same crispy coating, you can bake the fingers on a wire rack set over a baking sheet at 425°F (220°C) for about 15-20 minutes, flipping once. Spritz lightly with oil first to help them brown in the oven.
Is there a dairy-free alternative for the buttermilk?
Definitely! You can use a mixture of non-dairy milk (like almond or oat) with a teaspoon of lemon juice or vinegar. This creates the tang and acidity of buttermilk while keeping the recipe dairy-free.
How can I make the fingers extra spicy?
If you love heat, double the cayenne pepper or add a few dashes of hot sauce to the buttermilk and eggs mixture. You can also serve the cooked fingers with spicy dipping sauces for an added kick.
Final Thoughts
Chicken Fried Steak Fingers are pure Southern comfort in every bite—crispy, juicy, and so much fun to share. Whether you keep them classic with gravy or try them with wild new dips, you’ll find yourself coming back to this recipe again and again. Give them a try and make your next meal an unforgettable feast!
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Chicken Fried Steak Fingers Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Chicken Fried Steak Fingers are a delicious twist on a classic Southern favorite. Tender cube steak strips are coated in a flavorful seasoned breading and fried to crispy perfection. Perfect for a family-friendly meal or as a party appetizer.
Ingredients
For the Steak Fingers:
- 1 1/2 lbs cube steak cut into strips
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1/2 cup buttermilk
- vegetable oil for frying
Instructions
- Cut the cube steak into strips: Set aside.
- Prepare the breading: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Prepare the egg mixture: In a separate bowl, beat the eggs and mix in the buttermilk.
- Coat the steak strips: Dip each strip into the egg mixture, then dredge in the flour mixture, pressing the coating onto the meat for better adherence.
- Double coating: For extra crunch, repeat the dipping process for a double coating.
- Rest the coated strips: Let them rest for 10–15 minutes to set the crust.
- Heat the oil: Heat vegetable oil in a skillet to 350°F (175°C).
- Fry the steak fingers: Fry in batches for 3–4 minutes per side until golden brown and crispy.
- Drain and serve: Transfer to a paper towel-lined plate and serve hot with gravy or sauce.
Notes
- Resting the coated strips before frying helps prevent the breading from falling off.
- For a spicier kick, increase the cayenne or add hot sauce to the buttermilk mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4–5 steak fingers
- Calories: 480
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 115 mg
