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Delicious chicken fried steak fingers served with creamy gravy for dipping

Chicken Fried Steak Fingers

Crispy, comforting Chicken Fried Steak Fingers are quick to prepare and perfect for satisfying a hungry crowd. With a double dredge technique and creamy gravy, this dish brings joy to any dinner table.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Cube steak Sliced into strips about 1 inch wide
  • 1 cup Buttermilk For soaking and tenderizing
  • 2 large Eggs To help the coating stick
  • 1 cup All-purpose flour Plus a spoonful of cornstarch for extra crunch
  • 2 tablespoons Cornstarch For light crisp
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • 1 cup Neutral oil With a high smoke point (e.g. peanut, canola, or vegetable)
For the Gravy
  • 2 tablespoons Flour For thickening the gravy
  • 1.5 to 2 cups Milk For making the gravy
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 pinch Garlic powder For flavoring the gravy

Method
 

Dredging and Frying
  1. Slice the cube steak into even strips for uniform cooking. If thick, tap with a meat mallet.
  2. Soak the steak in buttermilk for at least 10 minutes, or up to 30 minutes for tenderness.
  3. In a shallow bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
  4. In another shallow bowl, whisk together eggs and a splash of buttermilk.
  5. Dredge each strip in the flour mixture, then dip in the egg mixture, and back into the flour for a double dredge.
  6. Let the dredged strips rest on a wire rack for 10 minutes to help the coating adhere.
  7. Heat about 1/2 inch of oil in a skillet over medium to medium-high heat, aiming for 350°F.
  8. Fry the steak fingers in batches for 2 to 3 minutes per side until golden brown, then transfer to a rack.
Making the Gravy
  1. After frying, pour off most of the oil from the skillet, leaving 2-3 tablespoons with the browned bits.
  2. Sprinkle in 2 tablespoons of flour, stirring over medium heat for 1 to 2 minutes to form a roux.
  3. Slowly whisk in 1.5 to 2 cups of milk, stirring to dissolve clumps.
  4. Simmer until the gravy thickens, season with salt, pepper, and garlic powder to taste.
  5. Adjust thickness by adding more milk if too thick, or cooking longer if too thin.

Notes

For extra crispy breading, whisk cornstarch with flour and season each layer lightly. Make sure to pat the steak dry before dredging and keep oil temperature steady for optimal results.