Chicken Fried Steak Fingers Easiest Recipe Ever

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These delectable Chicken Fried Steak Fingers are coated in a crunchy batter for dipping. Served with an easy white gravy, you'll keep going back for more!  

Ingredient

For the steak finger – 2 pounds ribeye steak – 1 & 1/2 cups all-purpose flour – 1 & 1/2 teaspoons baking powder – 3/4 teaspoon baking soda – 3/4 teaspoon kosher salt – 3/4 teaspoon black pepper – 3/4 teaspoon garlic powder – 3/4 cup buttermilk – 1 large egg – 1 tablespoon hot sauce – peanut oil for frying For the gravy – 1/4 cup reserved cooking oil – 1/3 cup all-purpose flour – 2 cups whole milk – 1/2 teaspoon kosher salt – 1/2 teaspoon black pepper

Introduction 

Cut the meat into ½-inch slices and trim any unwanted fat. Mix flour, baking powder, baking soda, salt, pepper, and garlic powder in a medium shallow bowl.  

Step 1

Mix the buttermilk, egg, and spicy sauce in another medium-sized shallow bowl. One handful at a time, coat the steak strips in the flour mixture.  

Step 2

Shake off excess and dip into egg mixture, letting excess drip off. Return them to the flour mixture and coat well. Press flour into strips gently to stick.  

Step 3

While coating the remaining steak strips, place the strips on a parchment-lined sheet tray without touching. 

Step 4

Put 1/4 inch of peanut oil up the side of a cast iron or heavy-bottom skillet. Heat oil to 325°F on medium. Add the steak pieces to the pan without touching them and fry for 5 minutes,  

Step 5

flipping halfway through. Do not overcrowd the pan; they should be golden brown and crispy. To catch drips, remove the steak strips with tongs and arrange them on a wire rack on a sheet tray. 

Step 6

Repeat with remaining steak strips. Release excess oil from the pan, leaving ¼ cup in the skillet. Whisk flour into oil. Cook 1 minute. Keep whisking as you slowly add milk.  

Step 7

Season with salt and pepper. Continue whisking while you simmer until thickened. Taste and season as needed. Use as a dipping sauce for steak fingers immediately.  

Step 8

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