Chicken fried steak with mashed potatoes was the very meal I pulled out of my pocket when I decided something serious had to be done if I was ever going to catch The Engineer’s eye. If the way to a man’s heart was through his stomach, I wasn’t about to leave anything on the table. Crispy, melt-in-your-mouth buttermilk breading, tender well-seasoned steak… It’s real deal, down home comfort food. And if a long, tall Texan is what you’ve got in your sites, then then this steak finger recipe is just what you need.
What You Need To Make Classic Steak Fingers
- beef cube steak
- salt and pepper
Of course, you don’t have to be angling for a Texan just to make chicken fried steak. I grew up eating it at least once a week. Seasoned, then lightly dredged in buttermilk, egg and flour, beef or venison cube steak becomes one of those delightful little morsels that you just can’t help but gobble up.
Cubed steaks can be fried whole or cut into strips and eaten as finger food. There’s just about nothing my family likes better than crispy, crunchy steak strips that they can pick up and dip in white gravy or a sauce… or even carry out the door as they run here or there and do their things.
Chicken fried steak is definitely a classic southern family favorite at my house. It’s really not all that hard to make, but the payoff is out of this world. All I have to do is look across the table to know it’s true.
Classic Chicken Fried Steak Fingers
- 3-4 lbs beef cubed steak
- 2 C all purpose flour
- 1 C buttermilk
- 1 large egg
- salt and pepper
- oil for frying
- Pour 1 inch of oil in large cast iron skillet. Heat oil in skillet over medium heat on stove top while preparing meat.
- Place flour in a shallow dish. Season with salt and pepper and stir to mix well.
- Beat egg and milk together. Pour into another shallow dish.
- Place milk mixture and flour next to one another to create a "dredging station."
- Cut cube steak into 1 inch strips. Salt and pepper both sides of each strip. Place the strip into the flour, coating both sides. Then place the strip into the egg mixture, coating both sides. Coat strip with flour once more. Gently shake off extra.
- When oil is hot (sprinkle a few drops of flour in, it should sizzle), carefully place strips side by side in skillet. Using tongs or a fork, turn strips once when bottoms begin to brown, (about 1-2 minute on each side).
- When browned on both sides, remove strips from skillet and place on a paper towel lined rack to drain any excess oil.
- Serve with white gravy and enjoy!
Side Dish Recipes for Chicken Fried Steak Fingers
- Horseradish Mashed Potatoes with Cream Cheese & Garlic
- Skillet Roasted Lemon Asparagus
- Sauteed Green Beans with Mushrooms & Bacon
Making It Easy to Make & Serve
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