Chicken Fried Steak Fingers
These chicken fried steak fingers are super flavorful and easy to make. Coated with a seasoned coating mixture, these steak fingers are fried to golden perfection. A family favorite cube steak recipe.
Servings: 6 Servings
Calories: 916kcal
Ingredients
- 6 large cube steak, cut into 1 inch strips
- 1 cup buttermilk
- 2 eggs
- 3 cups all purpose flour, divided
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp black pepper
- 1 tsp garlic salt
- 1 tsp onion powder
- ½ tsp red crushed peppers
- 1 tsp parsley flakes
- 1-2 cups vegetable oil
Instructions
- Using an electric skillet, or large cast iron pan, heat oil to 375°.
- Cut cubed steaks into 1 inch strips and place on plate lined with paper towels to soak up excess liquid. As you cut steak into strips and fill the plate, add another layer of paper towels and continue stacking fingers with paper towels in between layers to absorb excess liquid and pat dry.
- While the oil is heating up, add half the flour into a large baggie then prepare 2 different bowls that are big enough for the steaks. The first bowl has eggs and buttermilk whisked together, and the second bowl has the other half of the flour mixed with all the seasonings.
- Once the oil is ready, pat dry and place about 6-8 steak fingers into the baggie with the flour, seal and shake to coat. Next add to the egg mixture, then into the flour with the seasonings, then into the skillet.
- Fry until golden brown on both sides.
- Once the first batch is cooked, place on a plate lined with paper towels and place into a preheated oven at 175° to keep warm while the rest of the steak fingers are being cooked.
- Repeat the coating process for the remaining steak fingers. For best results, make sure to coat the steak fingers right before going into the skillet.
Notes
- To absorb as much liquid as possible from your steak strips, layer them on the plate with paper towels between each layer.
- Be sure your egg and flour bowls are large enough to accommodate the length of your steak strips for dredging.
- Begin preheating your oil before making your dredging station to ensure it's fully heated to the correct temperature for frying.
- Fry your steak fingers in small batches to ensure the oil stays hot. If the oil temperature drops too low, the coating will get soggy and greasy instead of crispy.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Recipe adapted from my Chicken Fried Steak with Country GravyNutrition
Serving: 0g | Calories: 916kcal | Carbohydrates: 50g | Protein: 45g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 17g | Cholesterol: 181mg | Sodium: 557mg | Potassium: 730mg | Fiber: 2g | Sugar: 2g | Vitamin A: 362IU | Calcium: 107mg | Iron: 6mg