Chicken Fried Steak Fingers

4.67 stars (3 reviews)

Chicken Fried Steak Fingers are lightly breaded thin strips of cube steak seasoned and fried to golden perfection. Serve this Southern comfort food with a side of homestyle gravy for dipping.

Course Beef

Cuisine American

Keyword steak, steak fingers

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 607kcal

Author Tamara J.

Equipment

Kitchen Shears, iBayam 2-Pack Kitchen Scissors Heavy Duty Meat Scissors, Dishwasher Safe Cooking Scissors, Multipurpose Stainless Steel Sharp Utility Food Scissors for Chicken, Poultry, Fish, Herbs
Cooling Racks for Cooking and Baking,Estmoon Stainless Steel Wire Rack,15 Inch Heavy Duty Baking Rack Fits Baking Sheet,Rust-Resistant Rack for Roasting Grilling Drying,Oven &Dishwasher Safe
bamfitwell Bamboo Cutting Board with Juice Groove
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

Ingredients

6 Cube steaks cut into strips
1 tablespoon Seasoned salt
1/2 tablespoon Garlic powdeer
1/2 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

Instructions

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.

Notes

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.

Nutrition