Chicken Fried Steak Fingers are the ultimate comfort food: tender strips of cube steak, double-dipped for supreme crunch, then fried until irresistibly golden. This crowd-pleasing Southern classic delivers bold flavor, a shatteringly crisp coating, and nostalgia in every bite. Whether you’re serving them as a hearty appetizer, game day snack, or a fun family dinner, these steak fingers disappear fast and make any meal feel just a little more special.
Ingredients You’ll Need
Every ingredient in Chicken Fried Steak Fingers plays a starring role in achieving their signature taste and texture. From the juicy cube steak to the seasoning blend, each component works together to create the crispy, savory magic you crave.
- Cube steak (1 1/2 pounds, cut into strips): The main event! Cube steak gives you juicy, tender strips that fry up to golden perfection.
- Buttermilk (1 cup): Adds tang and helps tenderize the meat while ensuring the coating sticks along every edge.
- Large eggs (2): Whisked with buttermilk, they create a rich bath for dredging and double-dipping the steak fingers.
- All-purpose flour (1 1/2 cups): This classic coating creates the crispy exterior that defines fried steak.
- Cornstarch (1/2 cup): The secret ingredient for extra crunch and a lighter bite.
- Garlic powder (1 teaspoon): Infuses the coating with savory depth and a subtle kick.
- Onion powder (1 teaspoon): Offers just the right hint of oniony flavor for well-rounded seasoning.
- Smoked paprika (1/2 teaspoon): Adds gentle warmth and a hint of smokiness to the breading.
- Salt (1/2 teaspoon): Essential for boosting all the flavors in every crunchy bite.
- Black pepper (1/2 teaspoon): Gives these steak fingers the perfect peppery pop.
- Vegetable oil (for frying): You want about a half inch in the skillet for ultra-crispy results.
- Cream gravy or dipping sauce (for serving, optional): Because these steak fingers taste even better swirled through something creamy or tangy!
How to Make Chicken Fried Steak Fingers
Step 1: Prep Your Stations
Set yourself up for success by organizing two shallow bowls—one for the wet dip, the other for the seasoned flour mixture. Get your steak fingers cut and ready so all the coating magic goes quickly!
Step 2: Mix the Buttermilk Bath and Seasoned Flour
In the first bowl, whisk together the buttermilk and eggs until smooth and creamy. In the second bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mixing the dry ingredients thoroughly ensures an even layer of flavor on every piece.
Step 3: Dip and Dredge
Working one at a time, dip each strip of cube steak into the buttermilk mixture, letting any excess drip off, then press it into the seasoned flour mix. For the crunchiest Chicken Fried Steak Fingers, repeat both the dip and dredge for a thick, craggy crust.
Step 4: Rest the Steak Fingers
Transfer the coated steak fingers to a tray and let them rest for 10 to 15 minutes. This brief pause gives the coating time to adhere, which means less mess in the skillet and more beautiful golden crust on your steak.
Step 5: Fry to Crispy Perfection
Heat half an inch of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F). Fry the steak fingers in batches, 2–3 minutes per side, until deeply golden and crisp. Drain on paper towels and keep warm in a 200°F oven on a wire rack if you need.
How to Serve Chicken Fried Steak Fingers
Garnishes
For a heavenly finishing touch, shower your Chicken Fried Steak Fingers with a sprinkle of flaky salt, a dash of fresh cracked black pepper, or even a handful of chopped fresh parsley. These little details add bursts of flavor and color that make your plate pop.
Side Dishes
Nothing beats steak fingers alongside fluffy mashed potatoes smothered in cream gravy, classic coleslaw, or buttery corn on the cob. For a more casual vibe, serve them with fries and your favorite creamy or tangy dipping sauces.
Creative Ways to Present
Arrange your Chicken Fried Steak Fingers in a basket for a playful snack platter, pile them on a board with dips for sharing, or set them atop waffles and drizzle with gravy for a playful brunch twist. However you serve them, watch them vanish!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fried Steak Fingers keep well in the refrigerator for up to three days. Place them in an airtight container lined with paper towels to help maintain their crispness and keep that irresistible crunch.
Freezing
To freeze, let the cooked steak fingers cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top freezer bag or airtight container, and they’ll keep their flavor and texture for up to two months.
Reheating
For the best results, reheat your steak fingers in a 375°F oven or air fryer until hot and crisp; this will bring back their crunchy coating and juicy center. Skip the microwave—your patience will be rewarded!
FAQs
Can I make Chicken Fried Steak Fingers without buttermilk?
Absolutely! If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use it as a great substitute.
What’s the best oil for frying these steak fingers?
Vegetable oil is the go-to for its neutral flavor and high smoke point, but canola or peanut oil also give beautifully crisp results without overpowering the dish.
Can I use a different cut of meat?
Cube steak is traditional for Chicken Fried Steak Fingers, but you can substitute thinly pounded sirloin, round steak, or even chicken for a tasty twist—just keep the strips uniform for even cooking.
Do I have to double-dip for extra crunch?
Double-dipping in the egg and then the flour ensures a thick, crackly coating. If you’re short on time, single dipping works, but for true diner-style crunch, double-dipping is worth the extra step!
Are Chicken Fried Steak Fingers gluten-free?
The classic version uses wheat flour, but you can swap in your favorite gluten-free all-purpose blend and cornstarch for coated steak fingers everyone can enjoy.
Final Thoughts
If you’re ready to shake up dinner and treat yourself to mouthwatering nostalgia, give Chicken Fried Steak Fingers a try. Crispy, juicy, and downright irresistible, they’re sure to become a new favorite at your table.
Print
Chicken Fried Steak Fingers Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
These Chicken Fried Steak Fingers are a delicious twist on a classic Southern dish. Tender cube steak strips are coated in a seasoned flour mixture and fried until crispy and golden brown. Perfect as a main course or appetizer, these steak fingers are sure to be a hit with the whole family.
Ingredients
Cube Steak Strips:
- 1 1/2 pounds cube steak (cut into strips)
Buttermilk Mixture:
- 1 cup buttermilk
- 2 large eggs
Flour Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Other:
- Vegetable oil for frying
For Serving:
- Cream gravy or dipping sauce (optional)
Instructions
- Prepare Ingredients: Whisk buttermilk and eggs in a shallow bowl. Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
- Coat Steak Strips: Dip steak strips in buttermilk mixture, then dredge in flour mixture, repeating for extra crunch. Let them rest on a tray for 10–15 minutes.
- Fry Steak Fingers: Heat oil in a skillet, fry steak fingers in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve: Serve hot with cream gravy or dipping sauce.
Notes
- To keep fingers warm and crisp, place cooked ones on a wire rack in a 200°F oven while frying the rest.
- These freeze well after frying and can be reheated in the oven or air fryer.
Nutrition
- Serving Size: 4–5 steak fingers
- Calories: 480
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 105 mg
