Chicken Fried Steak Fingers With Gravy
Chicken fried steak fingers are crispy, tender, fried pieces of cube steak cut into strips and perfect for serving with rich homemade gravy. This easy comfort food recipe makes a down home, family friendly meal everyone will love.
Chicken fried steak fingers are the kind of southern comfort food that brings everyone running to the table and has for generations.
At least in my family!
This recipe is just like Grandma use to make with breaded tender steak cut into strips for quick cooking and a fun twist on the traditional chicken fried steak.
While the steak is delish, the real star is the creamy country gravy that ties everything together in the most satisfying way.
It’s down home country cooking at its finest.
Ingredients
Let’s break this down into a set of ingredients for the steak fingers and a second set for the gravy.
For the steak fingers you’ll need:
- Marinade batter– Buttermilk, egg, flour, baking soda, baking powder, and salt
- Steak strips– Cube steak, cut into equal sized strips.
- Dredge– Flour, garlic powder, smoked paprika, salt, and pepper
- Oil– To fry the steak up. Use canola or vegetable oil.
For the gravy you’ll need:
- Butter– Salted or unsalted
- Flour– To thicken the gravy
- Milk– Whole is best. Avoid skim or else the gravy won’t thicken properly
- Heavy cream– There’s no substitute for this.
- Black pepper– To season it
How to Make
Making chicken fried steak is pretty easy!
In a medium bowl, whisk together the buttermilk, egg, flour, baking soda, powder, and salt.
Pour the mixture over the steak strips.
Cover the bowl with the marinating steak strips and pop it in the fridge for at least 1 hour.
After an hour, heat the oil in a large pot to 350 F.
Then whisk together the flour, garlic powder, smoked paprika, salt and pepper in a medium bowl.
Take the steak strips out of the marinade with tongs and dredge them in the flour mixture.
Put the dredged strips in the oil and cook until the strips are golden or about 5-6 minutes.
Once the steak strips are fried make the gravy, melting the butter over medium heat in a small pot.
When the butter has melted, whisk in the flour and let the mixture cook for a minute to cook off any flour taste.
Season it with black pepper.
Whisk in the milk stirring constantly, followed by the heavy cream.
Simmer until thickened, whisking frequently.
Serve with the steak strips and enjoy!
Storing Leftovers
Store the steak fingers in an airtight container in the fridge for up to 3 days.
Reheat them in a hot oven or on the stove until warmed through.
If you have leftover gravy, store that separately in its own airtight container in the fridge.
Keep in mind the gravy will thicken as it sits.
Reheat the gravy on the stovetop, stirring in more milk if needed.
Tips and Tricks
- Don’t use regular milk as it won’t tenderize the meat as well. If you don’t have buttermilk, make your own by mixing one cup of milk with a teaspoon of white vinegar or lemon juice.
- Make sure you aren’t overcrowding the oil and fry the steak in batches if needed.
- If you are batch frying the steak, remove it from the oil with a slotted spoon and set it on a paper towel lined plate. Cover it with another paper towel to keep it warm.
Other Southern Comfort Food Recipes
Chicken fried steak fingers with gravy are a down home favorite guaranteed to get everyone to the table for a hearty meal.
Make them and enjoy!
Looking for other Southern comfort food recipes?
Try these:
- Southern Tomatoes & Macaroni
- Hoppin’ John Recipe
- Grandma’s Tomato Gravy
- Vidalia Onion Pie
- Crockpot Pork & Rice
- Chicken & Dumpling Casserole
- Grandma’s Classic Meatloaf Recipe
If you’ve tried these CHICKEN FRIED STEAK FINGERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Fried Steak Fingers With Gravy
Ingredients
For The Steak Fingers
- 1 cup buttermilk
- 1 large egg
- ½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ lbs cube steak sliced into strips
- 1 ½ cups flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups oil for frying
For The Gravy
- ¼ cup butter
- 3 tablespoons flour
- ½ teaspoon black pepper
- 1 ¼ cup milk
- 1 cup heavy cream
Instructions
To Make The Steak Fingers
- In a medium bowl, whisk together the buttermilk, egg, flour, baking soda, powder, and salt. Pour the mixture over the steak strips.1 cup buttermilk, 1 large egg, ½ cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Cover and refrigerate for at least 1 hour.
- Heat the oil in a large pot to 350 F.3 cups oil for frying
- In a medium bowl, whisk together the flour, garlic powder, smoked paprika, salt and pepper.1 ½ cups flour, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, ¼ teaspoon pepper
- Dredge the steak strips in the flour mixture, then place in the oil and cook until golden, 5-6 minutes.1 ½ lbs cube steak
To Make The Gravy
- In a medium pot, melt the butter over medium heat, then add the flour, and whisk to make the roux.¼ cup butter, 3 tablespoons flour
- Add the black pepper and whisk to combine.½ teaspoon black pepper
- Add the milk while whisking constantly, followed by the heavy cream.1 ¼ cup milk, 1 cup heavy cream
- Simmer until thickened, whisking frequently.
Notes
- Don't use regular milk as it won't tenderize the meat as well. If you don't have buttermilk, make your own by mixing one cup of milk with a teaspoon of white vinegar or lemon juice.
- Make sure you aren't overcrowding the oil and fry the steak in batches if needed.
- If you are batch frying the steak, remove it from the oil with a slotted spoon and set it on a paper towel lined plate. Cover it with another paper towel to keep it warm.
Nutrition
