Steak Fingers Recipe

Chicken Fried Steak Fingers have saved many a weeknight around here. Maybe you have a hungry crowd, a craving for something crispy, and exactly zero patience for fussy steps. Same. These crunchy steak strips are fast, comforting, and way easier than they look. I’ll walk you through the breading, the frying, and the creamy gravy so you get that golden crackle and soft, juicy center every single time. Grab a skillet, heat some oil, and let’s make dinner that actually makes people excited to sit down.

What You Need To Make Classic Steak Fingers

Ingredients

You do not need anything fancy here. The best part is how simple the grocery list is, and yet how big the payoff tastes. For classic Chicken Fried Steak Fingers texture, I like a blend of flour and a little cornstarch for extra crunch.

• Cube steak, sliced into strips about 1 inch wide
• Buttermilk for soaking and tenderizing
• Eggs to help the coating stick
• All purpose flour plus a spoonful of cornstarch for light crisp
• Seasonings: salt, black pepper, garlic powder, onion powder, paprika
• Neutral oil with a high smoke point: peanut, canola, or vegetable

Tools

• 12 inch cast iron skillet or a heavy stainless skillet
• Shallow bowls for dredging
• Wire rack set over a sheet pan for resting
• Instant read thermometer, helpful but optional

Heads up if you want your breading extra light and shatteringly crisp. My favorite little trick is to whisk a few spoonfuls of cornstarch into the flour and season every layer lightly. If you love a crispy chicken vibe too, you might enjoy this clever tip on getting ultra crisp crusts in my southern fried chicken trick post.

Key pro tips to keep in mind: pat the steak dry before dredging, keep the oil at 350 to 365 F, and use a wire rack instead of paper towels to prevent sogginess.

How to Make Chicken Fried Steak Fingers

Dredge Setup and Fry

Start by slicing your cube steak into even strips so they cook at the same rate. If your steak looks a little thick, tap it gently with a meat mallet until it is an even thickness. Quick buttermilk soak time helps tenderize and adds flavor. Thirty minutes is great, but even 10 minutes helps on a busy night.

Set up your dredge like a little assembly line. In the first shallow bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. In a second bowl, whisk eggs with a splash of buttermilk. Keep a clean plate at the end for your coated strips. Dip steak into flour, then egg, then back into flour for a double dredge. Press the flour on so it clings well. Let the coated strips rest on the rack for 10 minutes while you heat the oil. This rest helps the crust set and stay on.

Heat about 1/2 inch of oil in your skillet over medium to medium high. If you have a thermometer, aim for 350 F. If not, flick in a pinch of flour. It should sizzle right away but not burn. Fry the steak fingers in batches. Do not crowd the pan. Cook 2 to 3 minutes per side, until the crust is a deep golden brown and the steak is cooked through. Move them to the rack to keep that beautiful crisp.

Want to practice with another crunchy favorite that uses a similar breading approach? Check out these crispy parmesan chicken tenders for a family friendly option that disappears fast.

“I tried your method, rested the breaded strips, and kept my oil at 350. Best crust I have ever made at home. Zero soggy bottoms and so much flavor.”

How to Make Gravy for Chicken Fried Steak Fingers

Simple Country Gravy

Once your steak fingers are fried, do not toss that skillet. That is flavor gold. Pour off most of the oil, leaving about 2 to 3 tablespoons and the browned bits. Sprinkle in 2 tablespoons of flour and stir over medium heat for 1 to 2 minutes. You want a light blonde roux that smells toasty but not burnt.

Slowly whisk in 1 and 1/2 to 2 cups of milk. Keep the whisk moving to dissolve any clumps. Simmer gently until the gravy thickens. Season carefully with salt, lots of black pepper, and a pinch of garlic powder. If it gets too thick, add a splash more milk. If it is thin, cook it a minute longer. The goal is a pourable, creamy gravy that clings beautifully to every bite of those crunchy strips.

Tip: If your gravy tastes flat, it likely needs salt and a little more pepper. Those two are the classic backbone of this country style gravy. For another comforting classic to serve alongside, take a peek at these cozy cracker barrel style chicken dumplings. Comfort on comfort is never a bad idea.

What is Chicken Fried Steak?

It is not chicken at all. The name comes from the cooking method, which is similar to how you fry chicken. You take tenderized beef, bread it, and fry it until crisp. Traditionally it is made with cube steak because the tenderizing helps the meat cook quickly and stay tender.

People often ask how it differs from country fried steak. The lines can blur, but country fried steak is sometimes dredged and pan fried, then simmered briefly in gravy. Chicken fried steak is more about the sharp crunch and then serving the gravy on top or on the side. Both are deeply Southern, deeply satisfying, and perfect with mashed potatoes or fluffy biscuits.

If cube steak is not available, you can use bottom round or sirloin pounded thin. Just aim for even thickness so your cooking is consistent. A quick buttermilk soak makes a big difference, and seasoning each layer keeps the flavor from fading under the crust.

More Recipes Worthy of the Fryer

Once you have a rhythm with steak fingers, you will find the same fryer-friendly habits carry over to other recipes. Temperature control, not crowding, and a wire rack for resting are the big three. Here are some fun ideas when you want to keep that crispy mood going.

• Try a sweet and savory twist with these fun chicken and waffle tacos. The contrast of crunchy chicken and soft waffle is just so good.
• Wrap it up with a bold, crunchy lunch like the crispy chicken bacon ranch wrap. Easy to prep and big on flavor.
• Love a fast comfort dinner? Keep it homestyle with this Instant Pot homestyle chicken and veggies for nights when you want warm and cozy without the frying.
• If you are in a saucy mood, switch gears with a takeout favorite and try chicken chow mein with the best chow mein sauce. Different texture, same happy table vibes.

Common Questions

Can I bake them instead of frying?

Yes. Set a wire rack over a sheet pan, spray lightly with oil, and bake at 425 F for about 12 to 15 minutes, flipping halfway. They will not be as shatter crisp as frying, but they are still tasty.

What oil is best?

Use a neutral, high heat oil like peanut, canola, or vegetable. Keep it around 350 to 365 F for the best color and crisp.

How do I keep the crust from falling off?

Pat the meat dry, double dredge, and rest the coated strips for 10 minutes before frying. Do not move them much in the first minute in the pan.

Can I make them ahead?

You can bread the strips and chill for a few hours. Fry right before serving. To reheat, bake on a rack at 375 F for 8 to 10 minutes to re crisp.

What is the best cut if I cannot find cube steak?

Use bottom round or sirloin and pound it to an even thinness. A short soak in buttermilk helps tenderize.

Ready To Fry Up A Batch?

Now you have everything you need for golden, crunchy, dipable goodness. From the double dredge to the wire rack rest, these small steps add up to big flavor and texture. If you want more inspiration or a second take on method and seasoning, I love the guides at Classic Chicken Fried Steak Fingers – Southern Discourse and Chicken Fried Steak Fingers – The Country Cook. Give it a try tonight, and do not forget the peppery gravy. Your table is about to get quiet in the best way.