You know that feeling when you sink your teeth into fried comfort food, and it just feels like a warm hug? That’s exactly what you’ll get with these Chicken Fried Steak Fingers with Gravy. It’s a dish that takes me back to my childhood—think heartfelt dinners at grandma’s house after a long school day. The savory aroma wafting from the kitchen, the joy of sharing a hearty meal, and the laughter that followed—those memories are painted in vibrant colors and rich flavors.
Growing up, I revered the art of frying, but honestly, it was my grandma’s secret buttermilk marinade that captured my heart (and taste buds!). Today, I’m excited to pass this cherished recipe on to you, my dear friend. It’s not just about crunching on the outside; it’s about that tender, juicy, and flavorful inside that keeps you coming back for more. So, roll up your sleeves and let’s get this kitchen party started!
What makes this dish a must-try
What makes Chicken Fried Steak Fingers special? It’s the harmony of textures and flavors—a crispy golden crust, dipped in creamy gravy, all working together like a well-rehearsed orchestra. The buttermilk marinade tenderizes the steak, making every bite just melt in your mouth.
Now, imagine serving these beauties at a weekend gathering or even a cozy family dinner. They’re perfect for any occasion, and the aroma alone will draw everyone to the kitchen. Plus, they’re versatile—you can snack on them, serve them as part of a main dish, or even dress them up for a special gathering. Get ready for compliments and ‘what’s your secret?’ questions!
Ingredients overview
Alright, let’s gather our culinary warriors, shall we?
- Buttermilk (1 cup): This is our marinade hero! It tenderizes the steak and adds lovely acidity.
- Egg (1 large): Bringing everything together and adding a delightful richness.
- Flour (½ cup): For the initial dredging. This creates the first layer of crispy goodness.
- Baking Soda (1 teaspoon): This little magic powder helps the coating puff up beautifully.
- Baking Powder (1 teaspoon): Another rising agent ensuring that crunch factor.
- Salt (1 teaspoon): Essential for flavor!
- Cube Steak (1 ½ lbs): The star of the show! Cut into strips. And if you can’t find cube steak, feel free to swap in another tender cut like sirloin.
- Flour (1 ½ cups): For the seasoned breading, making these fingers undeniably crispy.
- Garlic Powder (1 teaspoon): Adds irresistible flavor—who can resist that?
- Smoked Paprika (1 teaspoon): This spice gives a hint of smokiness—a flavor party in every bite.
- Salt (1 teaspoon): You can never have too much flavor in your life!
- Pepper (¼ teaspoon): Just a tickle against the richness.
- Oil for Frying (3 cups): Choose a good, high-smoke oil like canola or peanut oil.
- Butter (¼ cup): Because butter makes everything better—am I right?
- Flour (3 tablespoons): For thickening that gravy perfection.
- Black Pepper (½ teaspoon): A little extra kick in the gravy!
- Milk (1 ¼ cup): Creaminess that elevates the gravy.
- Heavy Cream (1 cup): Because indulgence is key, and the creaminess is next level!
The cooking process explained
Let’s get this show on the road with the step-by-step journey of crafting these delicious Chicken Fried Steak Fingers!
-
Marinate the Steak: In a bowl, whisk together the buttermilk and egg. Add the sliced cube steak, ensuring every piece is coated. Let this soak for at least 30 minutes (even an hour if you have time)—it’s like a spa day for your meat!
-
Prepare the Dredging Station: In a shallow dish, whisk together ½ cup flour, baking soda, baking powder, and salt. In another dish, combine 1 ½ cups of flour, garlic powder, smoked paprika, salt, and pepper, giving it a nice stir. You’re creating a flavorful coating that’s going to be irresistibly crunchy.
-
Coat the Steak: Take each marinated strip of steak, letting the excess buttermilk drip off. First, roll it in the flour mixture, making sure you’re well-coated. Gently shake off the excess, then dip it into the seasoned flour mixture for a crispy second coat. This is where the magic happens!
-
Heat the Oil: In a large, heavy-bottom pan, heat the oil over medium-high heat. You want it hot enough so that when you dip a wooden spoon into it, it should bubble around the edges. We’re going for frying bliss here, folks!
-
Fry Like a Pro: In batches, carefully add the coated steak fingers to the hot oil, avoiding overcrowding. Fry until golden brown and crispy—about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain.
-
Make the Gravy: In a separate skillet, melt butter over medium heat. Whisk in 3 tablespoons of flour, stirring constantly for about 2 minutes until it becomes a lovely golden color. Gradually whisk in milk and cream until smooth and start boiling gently. Season with salt and black pepper to taste—you want this nurturing gravy to have a robust flavor!
-
Serve It Up: Time to feast! Drizzle that warm gravy over your crispy steak fingers and enjoy every moment.
How to plate and pair
So how do we serve these delightful bites? First and foremost, presentation is key! Lay your steak fingers on a large platter. You can drizzle gravy over them (or serve it on the side for dipping, which I wholeheartedly recommend).
Consider pairing them with creamy mashed potatoes or a simple side of buttered greens to cut through the richness. A fresh salad can also add a nice touch—crunchy greens always elevate fried dishes. For the daring taste bud adventurers, add a sprinkle of fresh herbs or some spicy pickled jalapeños on the side for a kick!
Keeping leftovers fresh
If you find yourself with leftover steak fingers (which is a miracle in itself), let them cool completely before storing. Place them in an airtight container in the fridge for about 3 to 4 days. For freezing, layer them between parchment paper and use a freezer-safe container or bag—this way, you can reheat them with all their crispy glory intact.
To reheat, I recommend using an oven or air fryer for that extra crunch. Just pop them in at 375°F for about 10 minutes, flipping halfway through.
Helpful cooking tips
Here’s some wisdom I’ve gathered from countless fry sessions. Always remember: patience is vital. Allow your oil to reach the right temperature before frying. Too cold, and your fingers will absorb the oil; too hot, and they’ll burn before they cook.
And don’t be shy with the seasoning! Feel free to experiment with spices in your coating—Cayenne pepper can add a lovely kick, while dried herbs can introduce some unexpected flair. Finally, keep a close eye during frying; things can transition from golden to burnt faster than you can say ‘yum!’
Creative Twists
Want to jazz things up a bit? You can absolutely customize this recipe. How about adding some grated parmesan to your flour mixture for a cheesy flavor? Or swap out smoked paprika for curry powder for a totally different spin!
For a healthier angle, you could bake the steak fingers in the oven instead—just drizzle a little olive oil over them before baking to get that golden color.
Common questions
Q: How long does this take to prepare?
A: The total time, including marinating, is around 1.5 hours. But the hands-on time is just about 30-40 minutes!
Q: Can I use a different cut of meat?
A: Absolutely! Tender cuts like sirloin or flank steak work well, too—just ensure they’re cut thin.
Q: How do I make this dish gluten-free?
A: Use gluten-free flour and ensure your cube steak doesn’t come pre-seasoned with gluten-containing spices.
Q: What if I don’t have buttermilk?
A: No worries! Mix one cup of regular milk with a tablespoon of vinegar or lemon juice—let it sit for about 5 minutes, and you’ve got buttermilk!
Q: Can I make this ahead of time?
A: To keep the crispy goodness intact, it’s best enjoyed fresh, but you can marinate the meat a day in advance if you’re prepping!
It’s been a delight sharing this heartfelt recipe with you. These Chicken Fried Steak Fingers with Gravy aren’t just food; they’re a celebration of flavors, nostalgia, and togetherness. So, grab your family or your friends, whip up this dish, and dive into a world of crunchy, savory joy. Let me know how it goes—I’m excited to hear your stories and perhaps even your delicious twists!
Chicken Fried Steak Fingers With Gravy
Description
These Chicken Fried Steak Fingers with Gravy are a delightful combination of crispy texture and tender flavor, perfect for family dinners or gatherings.Ingredients
For the Marinade
For the Dredging
For the Gravy
Cooking Instructions
Marinade and Dredging
-
Marinate the Steak
Whisk together buttermilk and egg, add sliced cube steak ensuring they are coated. Let soak for at least 30 minutes.Longer marination enhances tenderness. -
Prepare Dredging Station
In one dish, whisk together ½ cup flour, baking soda, baking powder, and salt. In another dish, combine 1 ½ cups flour, garlic powder, smoked paprika, salt, and pepper.Create a flavorful coating. -
Coat the Steak
Roll marinated strips in the flour mixture, let excess drip off, then dip in the seasoned flour mixture for a second coat.This step ensures extra crunch.
Frying
-
Heat the Oil
Heat oil in a large pan over medium-high heat until it bubbles around a wooden spoon.Ensure oil is hot enough to fry without absorbing. -
Fry Like a Pro
In batches, carefully add coated steak fingers to the hot oil. Fry until golden brown (3-4 minutes per side). Transfer to a paper towel-lined plate to drain.Do not overcrowd the pan.
Making the Gravy
-
Make the Gravy
In a separate skillet, melt butter, whisk in flour for 2 minutes until golden. Gradually whisk in milk and cream until smooth and boiling. Season with salt and black pepper.Adjust seasoning for preference.
Serving
-
Serve It Up
Drizzle warm gravy over crispy steak fingers or serve it on the side for dipping.Consider pairing with mashed potatoes or greens.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 150mg50%
- Sodium 1000mg42%
- Potassium 600mg18%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 40g80%
- Vitamin A 800 IU
- Vitamin C 2 mg
- Calcium 200 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 5 mcg
- Thiamin 0 mg
- Riboflavin 0.5 mg
- Niacin 6 mg
- Vitamin B6 0.5 mg
- Folate 30 mcg
- Vitamin B12 3 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 300 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 5 mg
- Selenium 25 mcg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
