Why You’ll Love Chicken Fried Steak Fingers Recipe
These steak fingers are crispy on the outside, juicy and flavorful on the inside, and packed with down-home Southern flavor. The buttermilk marinade makes the meat incredibly tender, while the seasoned flour coating creates a satisfying crunch with every bite. They’re quick to make, crowd-pleasing, and perfect for game days, dinners, or anytime comfort food cravings strike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Cube steak, cut into strips
-
Buttermilk
-
Eggs
-
All-purpose flour
-
Garlic powder
-
Onion powder
-
Paprika
-
Salt
-
Black pepper
-
Cayenne pepper (optional, for a kick)
-
Oil for frying (vegetable or canola)
Directions
-
Slice cube steak into finger-sized strips.
-
In a bowl, whisk together buttermilk and eggs. Add steak fingers and marinate for at least 1 hour (or overnight for best results).
-
In a shallow dish, mix flour with garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if using).
-
Heat oil in a deep skillet or fryer to 350°F (175°C).
-
Remove steak fingers from the buttermilk mixture, letting excess drip off. Dredge in the seasoned flour, pressing to coat well.
-
Fry the steak fingers in batches for 3–4 minutes per side, or until golden brown and cooked through.
-
Transfer to a paper towel-lined plate to drain excess oil.
-
Serve hot with your favorite dipping sauce or country gravy.
Servings and timing
This recipe makes about 4 servings.
Preparation time: 10 minutes
Marinating time: 1 hour (or overnight)
Cooking time: 20 minutes
Total time: 1 hour 30 minutes
Variations
-
Spicy Kick: Add hot sauce to the buttermilk marinade and increase cayenne in the flour mix.
-
Oven-Baked Option: Bake in a 425°F (220°C) oven on a greased rack for 20–25 minutes, flipping halfway.
-
Air Fryer Method: Spray with oil and air fry at 400°F (200°C) for 12–14 minutes, turning once.
-
Gravy Dip: Serve with creamy country-style white gravy for a classic pairing.
-
Chicken Version: Use chicken tenders instead of steak for chicken-fried chicken fingers.
Storage/Reheating
Store leftovers 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 until crispy, or reheat in an air fryer for 5–6 minutes. Avoid microwaving, as it may make the coating soggy.
For freezing, place cooled steak fingers on a baking sheet, freeze until solid, then store in freezer bags for up to 2 months. Reheat from frozen in the oven or air fryer.
FAQs
What cut of meat is best for steak fingers?
Cube steak is ideal—it’s tenderized and cooks quickly, making it perfect for frying.
Why marinate in buttermilk?
Buttermilk tenderizes the meat and adds flavor while helping the breading stick better.
Can I use a different type of steak?
Yes, but it should be thinly sliced and tenderized to achieve the same result.
How do I keep the coating from falling off?
Pat the meat dry before dredging, and press the flour coating firmly into the meat.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Can I make this gluten-free?
Yes, use a gluten-free flour blend suitable for frying.
How do I tell when they’re done?
The coating will be golden brown and crispy, and the internal temperature should reach 145°F (63°C).
What’s the best dipping sauce?
Country gravy is traditional, but ranch, honey mustard, or spicy mayo also work great.
Can I double the recipe?
Absolutely—just fry in batches to avoid overcrowding the pan.
Are these freezer-friendly?
Yes, they freeze well after cooking. Reheat in the oven or air fryer to restore crispiness.
Conclusion
Chicken Fried Steak Fingers are everything you want in comfort food—crispy, savory, tender, and totally satisfying. Whether you serve them as a snack, main dish, or party finger food, they’re sure to be a hit. With a few simple ingredients and easy steps, you’ll have golden, crunchy steak fingers ready to impress every time.
Chicken Fried Steak Fingers
These perfectly seasoned and marinated Chicken Fried Steak Fingers are ultra tender thanks to a rich buttermilk soak and come coated in a crispy, golden-brown breading. A Southern classic made bite-sized — perfect for dipping!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Ingredients
- 1 ½ pounds cube steak, cut into strips
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon hot sauce (optional)
- 1 ½ 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 for heat)
- Vegetable oil, for frying
Instructions
- In a bowl, whisk together buttermilk, egg, and hot sauce (if using).
- Add steak strips to the mixture, cover, and marinate in the refrigerator for at least 1 hour (or overnight for best tenderness).
- In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Heat about 2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).
- Remove steak strips from the marinade, letting excess drip off, then dredge in the flour mixture, pressing to coat well.
- Fry in batches, turning as needed, for 3–4 minutes or until golden brown and crispy.
- Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with gravy, ranch, or your favorite dipping sauce.
Notes
- Marinating in buttermilk not only tenderizes the meat but also adds flavor.
- Keep the oil temperature steady between batches to ensure even frying.
- You can make a simple cream gravy with pan drippings for a traditional pairing.
