These Classic Chicken Fried Steak Fingers are a Southern staple that bring crispy, golden perfection to your table. Marinated in tangy buttermilk and coated in a seasoned flour mix, these steak strips are fried to a delightful crunch and served with a creamy, peppery gravy. I love making these for family gatherings or game-day snacks—they’re always a hit! Whether you’re a Southern food enthusiast or just looking for a comforting meal, these steak fingers are sure to satisfy.
Ingredients List
For the Marinade:
- 4 cube steaks, cut into strips
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 tablespoon seasoned salt
For the Flour Mixture:
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
For Frying:
- Vegetable oil
For the Gravy:
- ¼ cup vegetable oil drippings
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper, to taste
Step-by-Step Instructions
- In a medium mixing bowl, whisk together the buttermilk, hot sauce, and seasoned salt. Add the steak strips, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Pour about 1 ½ inches of vegetable oil into a skillet and heat over medium heat until hot (about 350°F).
- In a shallow dish, mix the flour, seasoned salt, onion powder, garlic powder, and black pepper.
- Remove the steak strips from the marinade, letting excess liquid drip off. Dredge each strip in the seasoned flour mixture, ensuring an even coating.
- Carefully place 3-4 strips in the hot oil at a time. Fry for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess grease.
- To make the gravy, reserve ¼ cup of the oil drippings in the skillet over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until thickened, about 3-5 minutes. Season with salt and black pepper to taste.
- Serve the crispy steak fingers warm with the homemade gravy for dipping.
Prep and Cooking Time
- Prep Time: 15 minutes (plus 2 hours marinating)
- Cooking Time: 20 minutes
- Total Time: 35 minutes (plus marinating)
- Servings: 4-6
Serving Suggestions
Serve these chicken fried steak fingers with the creamy gravy for dipping, alongside mashed potatoes and green beans for a classic Southern meal. They’re also great as an appetizer with a side of coleslaw or as a game-day snack with extra dipping sauces like ranch or BBQ. For a fun twist, pile them on a platter with toothpicks for easy sharing.
Storage and Reheating
- Storage: Store leftover steak fingers and gravy separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat steak fingers in a 375°F oven for 8-10 minutes to restore crispiness, or in an air fryer at 350°F for 3-5 minutes. Reheat gravy in a saucepan over medium-low heat, stirring until warmed through, adding a splash of milk if too thick.
- Freezing: Freeze cooked steak fingers in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12-15 minutes. Gravy is best made fresh but can be frozen for up to 1 month; thaw and reheat gently.