Why You’ll Love Chicken Fried Steak Fingers Recipe
These steak fingers are incredibly flavorful and satisfying. The buttermilk soak makes them extra tender, while the seasoned flour coating provides the perfect crunchy texture. They’re simple to prepare, kid-friendly, and make a delicious option for weeknight dinners, game day snacks, or casual get-togethers. Plus, they’re a fantastic way to enjoy chicken fried steak without needing a knife and fork.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cube steak, cut into strips
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Buttermilk
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Eggs
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All-purpose flour
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Garlic powder
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Onion powder
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Paprika
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Salt
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Black pepper
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Cayenne pepper (optional, for heat)
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Oil, for frying (vegetable or canola)
Directions
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Slice cube steak into strips about 1 inch wide.
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In a bowl, whisk together buttermilk and eggs. Add steak fingers and marinate for at least 1 hour, or overnight for best tenderness.
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In a separate bowl, mix flour with garlic powder, onion powder, paprika, salt, black pepper, and cayenne if using.
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Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
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Remove steak fingers from the marinade, letting excess drip off. Dredge in the seasoned flour, pressing to coat well.
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Carefully place coated steak fingers into the hot oil in batches. Fry for 3–4 minutes per side, or until golden brown and crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
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Serve warm with country gravy, ranch dressing, or your favorite dipping sauce.
Servings and timing
This recipe serves 4.
Preparation time: 15 minutes
Marinating time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 35 minutes
Variations
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Spicy Version: Add hot sauce to the buttermilk marinade and increase cayenne pepper in the flour mix.
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Baked Option: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp.
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Air Fryer Method: Spray steak fingers with oil and cook at 400°F (200°C) for 10–12 minutes, flipping once.
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Chicken Version: Substitute cube steak with chicken tenders for chicken fried chicken fingers.
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Gluten-Free: Use a gluten-free flour blend for the coating.
Storage/Reheating
Store leftover steak fingers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 375°F (190°C) oven for 10–12 minutes or air fry for 5–6 minutes until crisp.
To freeze, place cooled steak fingers in a single layer on a tray until solid, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
FAQs
What is cube steak?
Cube steak is a tenderized cut of beef, often top or bottom round, that’s flattened and ideal for quick frying.
Why use buttermilk in the marinade?
Buttermilk helps tenderize the meat while adding flavor and helping the breading stick better.
Can I use regular steak?
Yes, just be sure to pound it thin or tenderize it so it cooks evenly and remains tender.
What oil is best for frying?
Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal.
How do I keep the coating from falling off?
Ensure the steak is well coated and press the flour mixture onto the surface firmly before frying.
Can I make these ahead of time?
Yes. You can marinate the steak up to 24 hours ahead and bread them just before frying.
What dipping sauces work best?
Country gravy is a classic choice, but ranch, honey mustard, or spicy aioli are all great options.
How do I get them extra crispy?
Make sure your oil is hot enough and avoid overcrowding the pan to maintain frying temperature.
Can I make them without eggs?
Yes, just use buttermilk alone or add a bit of cornstarch to the flour to help the coating stick.
Are these freezer-friendly?
Yes. Freeze after frying and reheat in the oven or air fryer to keep them crisp.
Conclusion
Chicken Fried Steak Fingers are a crispy, tender, and flavorful twist on a Southern classic. Whether served as a main course or a shareable appetizer, they’re guaranteed to satisfy your craving for hearty comfort food. With a simple marinade and quick fry, these steak fingers are easy to make and impossible to resist.
Chicken Fried Steak Fingers
These perfectly seasoned and marinated Chicken Fried Steak Fingers are tender from a buttermilk soak and coated in crispy, golden-brown breading. A comforting Southern favorite perfect for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 servings
- Yield: 4 servings
- Category: Main Dish
- Method: Southern American
- Cuisine: Southern American
Ingredients
- 1½ pounds cube steak, cut into strips
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon hot sauce (optional)
- 1½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- In a bowl, whisk together the buttermilk, egg, and hot sauce (if using). Add the steak strips, cover, and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- In a separate bowl, mix the flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Remove the steak strips from the marinade and let the excess drip off. Dredge each strip in the seasoned flour, pressing to coat thoroughly.
- Fry the steak fingers in batches for 3–4 minutes, turning as needed, until golden brown and crispy.
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with country gravy, ranch, or your favorite dipping sauce
Notes
- Marinating in buttermilk helps tenderize the meat and adds flavor.
- Use a thermometer to keep the oil temperature steady during frying.
- Don’t overcrowd the pan while frying to ensure crispiness.
