Chicken Fried Steak Fingers are lightly breaded thin strips of cube steak. Seasoned and fried to a golden perfection. A quick, easy, and delicious solution for a weeknight dinner.
If you have been following me for a while, then you know I love good down-home, southern comfort food. With a crisp, flavorful outside and a juicy, tender inside, Chicken Fried Steak Fingers are an excellent entrée for a family-style meal. These strips are definitely kid AND adult approved too (and great for dipping)!
Why is it called Chicken Fried Steak?
"Chicken-fried" references food coated in seasoned flour and pan-fried. Chicken Fried Steak Fingers are prepared just like fried chicken hence the name "Chicken Fried Steak."
Why fry steak? Because everything is better fried! The flour coating adds a crunch while still retaining the juices of the meat.
Chicken Fried Steak pairs well with white gravy. I've got the perfect recipe: Easy Homemade Country Gravy. I can't imagine chicken-fried anything without this homestyle gravy!
How to Cook Chicken Fried Steak Fingers
For this recipe we use cube steak, and cut them into thin strips. Then they are coated with seasoned flour, and fried. Let's break it down with some visuals:
Firstly, add vegetable oil to a cast-iron skillet over medium heat. While it's preheating, cut cube steaks into long strips.
You can use a knife but if you have kitchen shears, you'll have an easier time.
Next, add all of the seasonings to the steak fingers. Use tongs or your hands to evenly coat each piece with seasoning.
Then add the steak to another large bowl of pre-seasoned flour.
Place the strips in the flour one at a time. Turn them frequently to coat evenly. Then press the flour into the strips.
Why isn't the breading sticking to the steak fingers?
If the breading is not sticking to the steak, then your meat is not dry enough. I suggest pat drying your steak with a paper towel to soak up any extra moisture before seasoning and dipping it into flour.
Lay the strips out on a clean flat surface or in a separate bowl while you continue to bread each steak finger.
After they are all breaded, gently place them in the preheated oil one at a time. Be sure not to overcrowd the pan.
Why you should not overcrowd the pan:
If the pan is overcrowded, the cooking process will take longer. Even more, each piece will cook very unevenly. You will also end up with steak that isn't as crispy.
Fry on each side for seven minutes. Once they are golden brown, remove them from the oil and place them on a cooling sheet, or bed of paper towels so excess oil can drain.
What sides to serve with chicken fried steak fingers?
While I could enjoy Chicken Fried Steak Fingers all by themselves, here are some ideas for sides to create a complete, balanced meal:
- Easy Homemade Country Gravy
- Creamy Loaded Mashed Potato Casserole
- Tried and True Southern Greens
- Sweet Honey Butter Cornbread Muffins
How to store and reheat leftovers:
If you happen to have any leftovers it would be a shock, because these get devoured every time I make them! Nonetheless, you can place the leftover steak fingers in a gallon sized Ziploc bag, or in an airtight container with a lid. Store them in the refrigerator for up to one week.
When you are ready to eat them, the ideal way to warm them up is to use an air fryer! Place them in the air fryer on the "reheat" mode for five minutes. IF YOU DO NOT HAVE AN AIR FRYER, you can place them in the oven at 350 degrees for ten minutes.
*Microwaving is not recommended, as it will make the steak fingers soggy and chewy.
- 6 Cube steaks, cut into strips
- 1 tablespoon Seasoned salt
- ½ tablespoon Garlic powdeer
- ½ tablespoon Onion powder
- 2 teaspoons Black pepper
- 2 cups All purpose flour, (season flour with 1 tspn seasoned salt and 1 tspn black pepper)
- 2 cups Vegetable oil
- Add the vegetable oil to a cast iron skillet, and preheat over medium.
- Meanwhile, cut the cube steaks into long strips. Using kitchen sheers for this part is the easiest. Place the strips in a large bowl.
- Next, add all of the seasonings to the steak strips, and move around with tongs or your hands to make sure each piece is seasoned evenly.
- Add the flour to another large bowl (be sure to season the flour)! Place the steak strips in the flour one at a time, and turn to make sure they are coated evenly. Press the flour into the strips.
- Lay the strips out on a clean flat surface or in a separate bowl while you continue to bread each one.
- After they are all breaded, gently place them in the preheated oil one at a time. Be sure not to over crowd the pan.
- Fry on each side for seven minutes, (see notes).
- Once they are golden brown, remove them from the oil and place them on a cooling sheet, or bed of paper towels so excess oil can drain.
If they get too brown too quickly when frying, that means the oil is too hot and the heat needs to be turned down.
Everybody's stove tops are different, so adjust heat accordingly.
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Pre-Seasoned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe
Amount Per Serving: Calories: 607Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 28mgSodium: 209mgCarbohydrates: 13gFiber: 2gSugar: 0gProtein: 27g
This website provides approximate nutrition information as a courtesy and for convenience only.