What cut of beef should I use for chicken fried steak fingers?

Beef round steak is ideal—it's lean, affordable, and becomes tender when pounded thin and fried. Cube steak also works well as a substitute.

Why do you soak the steak in buttermilk?

Buttermilk tenderizes the beef and adds tangy flavor to the coating. It also helps the flour adhere and creates a crispier crust.

Can I make this ahead of time?

Fry just before serving for maximum crispiness. You can pound and marinate the steak in buttermilk up to 4 hours ahead, then coat and fry when ready.

What oil temperature is best for frying?

Heat oil to 350°F. Use a thermometer to maintain temperature—too cool and the coating absorbs oil; too hot and it burns before the meat cooks through.

Can I use a different gravy?

Yes, any country-style cream gravy works. Sausage gravy or mushroom gravy are popular regional variations.

Chicken Fried Steak Fingers with Country Gravy

Name: Chicken Fried Steak Fingers with Country Gravy
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb beef round steak; 2 cups buttermilk; 2 tsp Cajun seasoning, divided; 3 cups all-purpose flour; 1/2 cup cornstarch; 1 tsp onion powder; 1 tsp dry mustard powder; 1 tsp black pepper; 1 tsp salt; 4 cups vegetable oil, for frying; 2 tbsp bacon grease; 1/4 cup all-purpose flour; 2 cups milk; salt, to taste for gravy; black pepper, to taste for gravy; fresh parsley, for garnish

CookOSBeta

Chicken Fried Steak Fingers with Country Gravy | CookOS

Ingredients

1 lb beef round steak
2 cups buttermilk
2 tsp Cajun seasoning, divided
3 cups all-purpose flour
1/2 cup cornstarch
1 tsp onion powder
1 tsp dry mustard powder
1 tsp black pepper
1 tsp salt
4 cups vegetable oil, for frying
2 tbsp bacon grease
1/4 cup all-purpose flour
2 cups milk
salt, to taste for gravy
black pepper, to taste for gravy
fresh parsley, for garnishoptional

16 Ingredients

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Instructions

1
Slice the beef round steak into finger-sized strips.
2
Place the steak strips in a large bowl. Season with about 1 teaspoon of Cajun seasoning and pour buttermilk over the top until fully covered.
3
Cover the bowl and refrigerate to marinate for at least one hour.
4
In another large bowl, prepare the dredge by combining 3 cups of all-purpose flour, cornstarch, the remaining Cajun seasoning, onion powder, dry mustard, 1 teaspoon of black pepper, and 1 teaspoon of salt. Whisk to combine.
5
Remove a steak strip from the buttermilk marinade, letting excess drip off, and dredge it thoroughly in the seasoned flour mixture.
6
For an extra crispy coating, dip the floured steak strip back into the buttermilk, and then dredge it in the flour mixture a second time. This step is optional.
7
Place the coated steak fingers on a sheet pan and repeat with the remaining steak. Let the breaded steak rest on the counter for about 20 minutes to allow the coating to set.
8
While the steak rests, prepare the gravy. In a separate skillet over medium-low heat, melt the bacon grease.
9
Whisk in 1/4 cup of all-purpose flour to create a roux. Cook, stirring constantly, for about 5 minutes until it's a light golden brown.
10
Slowly pour in the milk while whisking continuously to prevent lumps. Season with salt and a generous amount of black pepper to taste.
11
Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened to your desired consistency. Keep warm.
12
In a large, deep pot or cast iron skillet, heat the vegetable oil to 350°F (175°C).
13
Carefully fry the steak fingers in batches, being careful not to overcrowd the pot. Fry for 7-10 minutes, flipping occasionally, until golden brown and cooked through.
14
Remove the cooked steak fingers from the oil and place them on a wire rack to drain.
15
Serve the hot chicken fried steak fingers immediately with the warm gravy for dipping.