Recipe Background
We might have just found comfort food's new best friend... and maybe yours too when it comes to dinnertime! These Chicken-Fried Steak Fingers will become your go-to, ride-or-die, and main squeeze when comfort food is being craved. These perfectly breaded bites of yumminess have just the right amount of spice, which will have you taking notes and making plans (to make them all the time, that is). Just think of all the places you can go with these effortless and easy-going bites! Let the constant companion of Chicken-Fried Steak Fingers be the "BFF" of your weekly menu. They will always answer the call of hunger!
We might have just found comfort food's new best friend... and maybe yours too when it comes to dinnertime! These Chicken-Fried Steak Fingers will become your go-to, ride-or-die, and main squeeze when comfort food is being craved. These perfectly breaded bites of yumminess have just the right amount of spice, which will have you taking notes and making plans (to make them all the time, that is). Just think of all the places you can go with these effortless and easy-going bites! Let the constant companion of Chicken-Fried Steak Fingers be the "BFF" of your weekly menu. They will always answer the call of hunger!
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons Cajun seasoning
- 2 teaspoons baking powder
- 3 1/4 cups milk divided
- 3 large eggs
- 2 tablespoons Worcestershire sauce
- 2 pounds tenderized cube steak patted dry and cut into 1 1/2x4-inch strips
- oil to taste
- 5 tablespoons butter
- salt to taste
- pepper to taste
Directions
- Preheat the oven to 200 degrees F.
- In a small bowl mix the flour, the Cajun seasoning, and the baking powder together.
- In another bowl, whisk 3/4 cup of the milk, the eggs, and the Worcestershire sauce together.
- In a large skillet over medium-high heat, add enough of the oil to fill the skillet 1/4-inch-deep and warm until it reaches between 350-375 degrees F.
- One by one, dip 6-8 of the steak strips in the flour mixture, shake them off, then dunk the strips in the egg mixture. Shake off the drippings, then dunk them back in the flour mixture. Shake off all the excess flour.
- Gently place the coated strips in the hot oil and fry until they've each reached an internal temperature of at least 145 degrees F for medium-rare, 1-2 minutes per side.
- Use tongs to move the steak fingers to a paper-towel-lined, oven-safe plate and place it in the oven to keep warm.
- Add more of the oil to the skillet if needed and repeat the cooking process with the remaining steak strips.
- Carefully wipe the skillet out with a paper towel, place it back over medium heat, and melt the butter.
- Whisk 1/4 cup of the remaining seasoned flour into the butter mixture until it is bubbling.
- Whisk 2 cups of the milk into the gravy mixture until it is thick.
- Season the gravy with the salt and the pepper.
- Transfer the gravy from heat. If the gravy starts to thicken too much, whisk in the remaining milk.
- Serve the steak fingers with the warm gravy.
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